Authentic Italian recipes by Casa Bandera

Pasta aglio, olio e peperoncino, the spicy elegance of Campania

Discover the secret of Neapolitan cuisine with our irresistible fettucce aglio, olio e peperoncino recipe! This elegant and quintessential pasta dish, hailing from the beautiful Campania region, masterfully blends the deep flavors of garlic, smooth extra virgin olive oil, and fiery red chili peppers. Prepare to indulge in a sophisticated culinary delight that promises to turn an ordinary meal into an unforgettable gastronomic experience. Don't miss the chance to dive into this Italian classic that perfectly embodies the art of refined simplicity. Come and explore the recipe and let yourself be captivated by the authentic taste of Naples!

 

 

Origin of this Italian recipe?

The pasta aglio, olio e peperoncino is a quintessential dish from Naples, Italy, representing the essence of "cucina povera" or Italian peasant cuisine. This classic recipe features a few simple, readily available ingredients: garlic, olive oil, and red chili peppers. The preparation involves sautéing thinly sliced garlic in extra virgin olive oil until golden and fragrant, then adding red chili flakes to introduce a spicy kick. The mixture is combined with cooked spaghetti (or fettuce in our recipe), often with a splash of pasta cooking water to enhance the sauce’s consistency. This dish exemplifies the Italian tradition of creating flavorful meals from minimal ingredients, reflecting a practical and frugal approach to cooking. Its simplicity, combined with its rich flavor profile, has led to its widespread popularity both in Italy and internationally. Spaghetti aglio, olio e peperoncino is appreciated for its ease of preparation, making it a favorite among home cooks and a staple in Italian restaurants around the world. Its enduring appeal highlights how basic ingredients can come together to create a delicious and satisfying meal, rooted in traditional Italian culinary practices.

Here's the recipe for Casa Bandera's fettucce aglio, olio e peperoncino, with all the essential ingredients and simple steps for preparing this spicy, flavorful Italian dish in its most authentic version.

 

1 Bring hot salted water to the boil in a large saucepan. Plunge the fettucce into the boiling water. We'll cook the pasta in the pot for half the time indicated on the packet.

2 In a large frying pan, drizzle olive oil, add 1 fresh chili pepper and a clove of peeled garlic, crushed with a knife. Fry for a few minutes over medium heat.

3 When the pasta is half cooked, drain the fettucce, reserving several ladles of cooking water, and pour the pasta into the large frying pan. Pour in the remaining cooking water and toss. Add pieces of parsley.

4 Once the second half of the pasta cooking time has elapsed, serve the fettucce in a pasta plate, rolling them up with a ladle and pasta tongs. Add pieces of parsley and broken taralli on top. Finally, sprinkle with the pecorino romano and add the chilli on top.

 

Recommended Italian wine pairing?

To pair with pasta aglio, olio e peperoncino, a Verdicchio dei Castelli di Jesi, with its freshness and notes of citrus and almond, will perfectly balance the spicy and garlicky flavors of the dish.

 

Buon appetito!