Originating in Campania, this iconic pasta is a classic example of cucina povera , making the most of simple ingredients.
The hero here is the extra virgin olive oil , so you'll want to be sure to choose one that is made with hand-picked, cold-pressed olives (and remember: olio extravergine d'oliva is best when fresh ).
Spaghetti, Aglio, Olio e Peperoncino or also known as Spaghetti with Garlic and Oil is probably one of the most popular Italian Pasta Dishes.
Ingredients of Spring Cabbage Spaghetti Aglio, Olio e Peperoncine Made in a Pan
- You need 1 tbsp of Olive oil.
- You need 1 clove of Garlic (sliced).
- Prepare 1 dash of Red chili pepper (thinly sliced).
- You need 1 of pack Bacon (cut into strips).
- It's 2 slice of Cabbage (roughly chopped).
- Prepare 400 ml of Water.
- You need 1 of Soup stock cube.
- Prepare 1/4 tsp of Salt.
- You need 1 pinch of Black pepper.
- It's 200 grams of Spaghetti (broken in half).
Spring Cabbage Spaghetti Aglio, Olio e Peperoncine Made in a Pan step by step
- Heat olive oil and garlic to a pan and saute. When it's fragrant, add bacon and cabbage, and continue sauteing (medium heat)..
- Add the water and seasonings, and bring to a boil. When it comes to a boil, add the spaghetti that's been broken in half. Mix well..
- Cover with a lid and simmer over medium heat for one minute less than the cooking time indicated on the spaghetti package. Stir occasionally to ensure the pasta doesn't stick..
- One minute before it's done, remove the lid and boil off the liquid. Toss well to finish..
Add olive oil, garlic, and the chili pepper to a pan and cook on low heat, being careful not to burn it. Set aside about half a ladle's worth of pasta water. Boil the spaghetti to al dente. One of my favourite pasta dishes is one that isn't very well known or popular. Spaghetti Aglio E Olio is simply spaghetti pasta tossed in an olive oil and garlic "sauce", as one might call it.
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