First had it at an Italian restaurant in Mykonos some 30 years ago – Tagliatelli Aglio, Olio e Peperoncino!
Never thought that something so simple could taste so amazing! Since then I consider it in the top 3 pasta dishes that I enjoy with my friends. It is easy and simple to cook and can be enjoyed with a variety of side dishes, such as salads.
Tagliatelli Aglio, Olio e Peperoncino
Pound in a mortar to flakes.
Chopped finely.
Mince through a garlic presser.
Pour the olive oil and a minute later toss in the garlic and the flaked & whole peperoncini. Cook relatively quickly, for about a minute.
Carefully ladle in the reserved pasta water. Keep aside.
Bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1 ½ minutes (3 ½ minutes for the Tagliatelli Mitsides).
Strain the pasta and return to the saucepan with the garlic and the peperoncini.
Season with the salt and pepper.
and cook for 30 seconds while stirring.
Toss the parsley and remove from the heat.
Toss the Parmesan cheese and stir to combine
Tagliatelli Aglio, Olio e Peperoncino
Servings: 4 People
Ingredients
- 130 ml EVOO , Extra Virgin Olive Oil, plus more to drizzle
- 500 grs Tagliatelli , Mitsides
- 4 cloves Garlic , minced through a garlic presser
- 1 tablespoon dry Pepperoncini , pounded in a mortar to flakes
- 1 teaspoon dry Pepperoncini , whole
- 1 cup fresh Parsley , finely chopped
- 90 grs Parmesan cheese , plus more for serving, grated
- 5 litres Water
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- In a large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1 ½ minutes (3 ½ minutes for the Tagliatelli Mitsides). Reserve ¼ cup of cooking water.
- In the meantime, in a large and deep saucepan over low heat pour the olive oil and a minute later toss in the garlic and the flaked & whole pepperoncini. Cook relatively quickly, for about a minute and when fragrant and without the garlic getting any brownish, just slightly gold, add the parsley, mix and remove from the heat and carefully ladle in the reserved pasta water. Keep aside.
- Strain the pasta and return to the saucepan with the garlic, pepperoncini and the parsley, which is set on medium fire. Season with the salt and pepper and cook for 30' while stirring so as the pasta absorbs the sauce.
- Remove from the heat, toss the Parmesan cheese and stir to combine. Serve in a deep dish, drizzle with olive oil and add some more cheese.
