Pasta olio, aglio e pepperoncino
This is my favourite pasta and, in many ways, the perfect meal. It’s easy to cook, doesn’t require many ingredients and will impress you with its flavour. Try this when you don’t have much time or many ingredients left in your cupboards.
Serves 2
Prep time 5 minutes
Total time 15 minutes
Ingredients
300 gr pasta
1 clove of garlic
1 fresh chilli or ½ teaspoon of dried chilli flakes
Olive oil
Oregano
1 tsp salt
Instructions
Bring a pot of water to the boil. Add salt. Add pasta to the boiling water and cook as per package instructions. Technically this recipe is for spaghetti, but I like to use penne or farfalle - they are ready in 11 minutes.
Start heating a pan and add olive oil to cover its base. Set the heat to low. Thinly slice the garlic clove and the chilli (if using). Add them to the pan together with the dried oregano and leave to cook on low. Stir occasionally to make sure it doesn’t burn.
When the pasta is 'al dente', drain it and add it to the pan with the other ingredients. Stir well. Serve in your favourite bowl and enjoy.
Variations:
In the winter, I like to top this with cheese. Parmesan, cheddar or mozzarella work equally well.
In the summer, wait for the pasta to cool down, then top with fresh tomatoes. green onion and basil.
Chef’s Tips
Keep tasting the oil as the chillies release their heat and adjust the seasoning.
The pasta tastes just as good (if not better) the following day.
The recommended pasta portion is 75 grams however we find that's not enough for this recipe. We always make 150 grams per person and find it's just the right serving for an occasional treat.