The Global Kitchen: Pasta Aglio e Olio e Peperoncino from Italy

Pasta aglio e olio e peperoncino is the most popular of impromptu pasta dishes in Italy. Originally, this pasta included just pasta, garlic, and olive oil. The peperoncino was added later. It is a typical Neapolitan recipe. It is considered a so-called "poor" recipe. Some consider it a poor version of pasta with clams. It has also been known as "alle vongole fujute" or with clams which escaped! 

            

Another interesting historical note about this dish is that it said to have inspired the creation of the 4 tined fork! It is said that Ferdinand IV of Bourbon ordered its creation so he could eat garlic and oil

pasta. Back then Neapolitans ate pasta with their hands!

This is a very simple dish and is one of the most loved and widespread dishes throughout Italy, both in homes and in restaurants that offer rustic and authentic menus. 

Traditionally this dish is made with vermicelli, spaghetti, or linguine. The secret to a great pasta aglio e olio e peperoncino is the quality of the ingredients. There are differences in how the garlic is added. Some people peel and cut the garlic into pieces, some use whole cloves and remove once infused in the oil. I personally, like to blook the garlic powder from Burlap and Barrel in the olive oil. The important thing is not to let the garlic burn. 

The peperoncino can be fresh or dried. 

Most importantly, you want a good quality extra virgin olive oil. The better the olive oil the better the taste. 

It is considered a relatively healthy dish. Garlic contributes to reducing risk of serious cardiovascular diseases, is antibacterial and anti-inflammatory. Olive oil is a source of polyphenols, effective antioxidants and unsaturated fatty acids. Fresh chili is a source of vitamins, carotenoids, minerals, and capsaicin. 

This is a great dish because you usually have all the ingredients on hand already and it can be thrown together quickly. The ingredients it uses are inexpensive and readily available. The ingredients also have a long shelf life. The great thing about this dish is it is a great base and you can add things like veggies, protein, spices, lemon, and cheese. 

                            

The recipe:

• Cook the pasta. Reserve some of the water for the sauce, approx. 1-2 C. Make sure you add lots of salt. Approx. 2 TBSP. 
• Toast the garlic and red pepper flakes in olive oil. Cook until fragrant and lightly browned. Be careful not to burn the garlic.
• Finally, stir in the pasta along with lemon juice and zest and the reserved pasta water, 1/2 C at a time until you have a light sauce.
• Garnish with parsley, parmesan cheese, and season with salt and pepper to taste. 

I have made this dish my own by adding different spices for instance, this time I added some dill in with the parsley. Instead of using lemon juice and zest, when I reheated this for leftovers I used a lemon infused olive oil drizzled on top. 

                                  

Other things you could do is add Kale or Spinach, add a protein like chicken, bacon, or pancetta, or add veggies like broccoli. The dish really is great because you can do so much to it to make it your own. 

This really is my favorite pasta dish to cook. It's super easy, flavorful, quick, and there are so many things you can do with it. 

*Info obtained from wikipedia, Love and Lemons Blog, *