I'm too hungry to go shopping and there's nothing in the house. What to do? Make Spaghetti Aglio Olio E' Peperoncino.
In the late 60's and 70's in Italy, we would go out in groups and stayed out till the wee hours of the morning. Hungry, we would gather at someones home and make spaghetti Aglio Olio e Peperoncino. It was easy, simple and delicious. We'd open up a bottle of wine, Red, White or Rose', whatever was available and we continued our partying at the kitchen table.
This is what I'm having for lunch today. Even though I have parsley growing on my balcony and Pecorino Romano and Parmigiano Reggiano in the fridge. I'm going to eat it as it was intended and bring back some of those fun memories.
The advantage of this pasta is that Aglio Olio e Peperoncino are the basic ingredients for just about all the traditional Italian sauces, the ingredients are easily found in Italian kitchens, but most of all it can be made cheaply without seasonal or store-bought ingredients,
What's needed:
1 lb of spaghetti or (fettucini)
4 cloves of garlic (minced)
2 hot peppers (to taste)
1/4 cup olive oil ( virgin olive oil)
How to do it:
In a large pasta pan, bring lightly salted water to a boil; add the spaghetti and don't overcook them, cook them "AL Dente". While the spaghetti are cooking, in a large saute' pan warm the olive oil, then add the minced garlic and crushed hot peppers. Sauté them together until the garlic turns lightly golden. Turn off the heat (the garlic will continue to brown, make sure it's not to brown as we don't want it to be bitter.
Drain the cooked spaghetti and transfer them to the sauté pan. Stir the spaghetti into the sauce, mixing well, about 1 minute. Serve immediately. If needed or desired, fresh olive oil can be added after it's prepared. The predominant flavor Peperoncino is what makes all three ingredients mix together well to give it that special taste, however the most important ingredient is sharing this with your loved ones and special friends.
Now that you have the base of most of the Italian sauces. You can have fun and be creative, you can add anything to it that you like as long as it is in season and fresh... tomatoes, fish, meat, panchetta, artichockes.... another great recipe is ricotta with pepper and basil.
Stay tuned for the next simple recipe.
13 comments:
What? No pan toasted bread crumbs on that pasta? What are we, Philistines?
How about a recipe for Cacio e Pepe next?
I have my fork and napkin when is the pasta ready
For the record Joan is really Heloise
Franca,
This made my mouth water. I remember this being a staple in our house growing up. You bring back a very fond memory. Post some more!! And what is Cacio e Pepe?
Franca,
Reading your posts always fills me with wonderful memories of times and people passed....you fill me with nostalgia....
As soon as the killer heat here in L.A. subsides I'm going to prepare this fabulous pasta dish. I remember having this dish on Fri. as a fast day from meat. But when it comes to memories of delicious meals, it's your mother who comes to mind........she's a fabulous cook!
Ciao Franca, Cacio e Pepe ..mmm molto buoni, simili per facilità all'ottimo Aglio e Olio. Per la cui realizzazione si può procedere come segue.
Gli spaghetti vanno scolati con un forchettone due minuti prima del fine cottura, versati in una padella dove hai fatto soffriggere un pò di olio con la "ventresca", di quella buona stagionata e leggermente affumicata, ci spolveri sopra abbondante pecorino romano e aggiungi poco alla volta l'acqua di cottura della pasta fino a portar gli spaghetti a cottura e, sempre girandoli, concludi con una manciata generosa di pepe nero macinato poco prima..ci berrei un bel bicchiere di vino rosso come Cesanese del Piglio (Fr) o Morellino di Scansano . Ma anche come il rosso prodotto dal proprietario di un ristorante di campagna ,sui Monti Lepini.. una vera magia per le papille gustative!L'uva proviene dalla sua Azienda Agricola Biologica, la cucina è ugualmente generosa di sapori, di quelli tipici e antichi.
Che da noi significano anche però, Zuppe di Verdure magari con un bell'uovo in camicia! Visto il giungere "immanente" dell'Inverno. Molto buona è "L'appraca cornuti" in dialetto sezzese, vuol essere: il piatto del cornuto..si! perchè è veloce e allo stesso tempo incredibilmente gustosa! Le Sezzesi!! Quando torni andremo a mangiare a Roccagorga..a presto, un bacione Antonella
Hi Franca,
Well, your latest blog has finally convinced me to become a follower. Anytime food is involved, I’m in. While I am not Italian, I do come from a similar close ethnic background where food was a very important part of our lives. Every Friday night my family would gather at my Aunt’s house around the Shabbos candles where, she being a tremendous cook and generous and kindly spirit, would make a veritable cornucopia of Kosher delights. She’d make stuffed cabbage, chopped liver, chicken soup, potato pancakes and potato kugel, noodle pudding, tsimmis (a wonderful mixture of yams and prunes), kashi, kishka, barley, roast chicken, pot roast, sweet and sour meatballs, jello mold and one dish that would never make it from the fire escape to the table. However, as a teenager and hippie, I, unfortunately, did not appreciate this-the closeness of family, the mouth-watering food, the stories of days and people passed, the laughter, etc. But, Franca, your blog has reminded me of the importance of enjoying these fleeting days.
The memories come wafting back like the smells of the kitchen in the apartment on Kingsbridge Road near the synagogue in the Bronx. And while I have become quite the cook within my own heritage, I would like to explore more of yours. So, keep those yummy recipes and heart-warming blogs coming as they remind us that everyday should be a feast to be shared with your family and loved ones.
Marcy
So simple. So refreshing. I'm ready to bring my own Spelt pasta...
Joan S (for the record Joan S is really Joan S)
Fra:
We're on the same page. I've made this dish again & again over the years, 1 of those things you make when the cupboard's bare. The version I know uses dried red pepper flakes, which is even more classic cupboard's bare fare; the only fresh/alive ingred. is the garlic. Buon appetito!
-Abby Nash
I'm here! Remebered my (silly) question looking at the recipe again.. the olive oil is the sauce right (not tomatoes?) Which kind of peppers do you use? Sounds delicious!
Yes, the olive oil is the sauce but don't overdue it. Better less, you can always add a litle more at the end. Crushed red pepper will do. It is really delicious. Just in case you were referring to using this base or a tomato sauce than use less oil and more tomatoes.
Gotcha, thanks! Will try tonight. :)
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