Spaghetti Aglio e Olio con Peperoncino Umbria
Experience the fiery passion of Umbrian cuisine with this exhilarating Hot Garlic and Olive Oil Spaghetti. Derived from the classic Italian Aglio e Olio, this dish features an intriguing partnership of thin spaghetti enveloped in a robust, fragrant sauce of fruity olive oil, thinly sliced garlic, and fresh chili peppers. Each bite ignites the palate with a harmonious blend of warmth from the ginger and freshness from the parsley, topped off with a spritz of lemon for a touch of brightness. Perfect for a quick midweek dinner or a gathering with fellow spice enthusiasts, this dish is sure to leave a lasting impression with its bold flavors and delightful simplicity.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
thin spaghetti
1 - 1 1/2 lb (cooked al dente)
fruity olive oil
3/4 cup (none)
garlic
3 - 4 cloves (sliced thin)
fresh green chili peppers or Italian pepperoncini
1 - 1 1/2 tablespoon (sliced thin)
fresh ginger
1 teaspoon (minced or pureed)
fresh Italian parsley
1/2 cup (minced)
fresh lemon juice or white vinegar
1 tablespoon (none)
salt
1 teaspoon (none)
black pepper
1 teaspoon (none)
Instructions
1
Begin by bringing a large pot of salted water to a boil for the spaghetti. Prepare all the ingredients while waiting for the water to reach a rolling boil.
2
Once the water is boiling, add the thin spaghetti and cook it until al dente according to package instructions.
3
While the spaghetti is cooking, in a heavy-based pan large enough to accommodate the cooked pasta, combine the fruity olive oil, sliced garlic, fresh chili peppers (or pepperoncini), minced ginger, salt, and black pepper.
4
Place the pan over medium heat and allow the mixture to heat gently. Stir occasionally until the garlic becomes fragrant and begins to turn golden (but take care not to burn it).
5
Add the minced parsley and lemon juice (or vinegar) to the pan, lowering the heat to keep the sauce warm while you watch over the pasta.
6
Once the spaghetti is cooked, reserve a small cup of pasta water and drain the rest. Use tongs (or two large forks) to transfer the pasta directly from the pot into the hot sauce in the pan.
7
Toss the spaghetti in the sauce, incorporating all the flavors. If the mixture seems dry, add a splash of reserved pasta water. Adjust the seasoning by adding more salt and pepper if necessary.
8
Serve your Umbrian Style Hot Garlic and Olive Oil Spaghetti immediately, garnished with additional black pepper and optional grated cheese for those who prefer a richer taste. For spice lovers, have a fire extinguisher on standby!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spaghetti Aglio e Olio con Peperoncino Umbria?
It is an exhilarating Umbrian version of the classic Italian garlic and oil pasta, featuring fresh chili peppers and ginger.
What amount of thin spaghetti is needed?
The recipe calls for 1 to 1 1/2 lb of thin spaghetti.
What type of olive oil is used?
Fruity olive oil is recommended for this dish.
How much olive oil is required?
You will need 3/4 cup of fruity olive oil.
How many garlic cloves are in the recipe?
The recipe uses 3 to 4 cloves of garlic.
How should the garlic be prepared?
The garlic cloves should be sliced thin.
What kind of chili peppers can be used?
You can use fresh green chili peppers or Italian pepperoncini.
How many tablespoons of chili peppers are added?
Use 1 to 1 1/2 tablespoons of thinly sliced chili peppers.
How is the ginger prepared for this dish?
The fresh ginger should be minced or pureed.
How much fresh ginger is included?
The recipe calls for 1 teaspoon of fresh ginger.
What kind of parsley is used?
Fresh Italian parsley is used.
How much minced parsley is required?
You will need 1/2 cup of minced fresh Italian parsley.
What can be used if fresh lemon juice is unavailable?
White vinegar can be used as a substitute for fresh lemon juice.
How much lemon juice or vinegar is needed?
The recipe requires 1 tablespoon of fresh lemon juice or white vinegar.
What is the recommended amount of salt?
Use 1 teaspoon of salt in the sauce mixture.
How much black pepper is added initially?
The recipe includes 1 teaspoon of black pepper in the sauce.
At what stage should you prepare the ingredients?
Prepare all ingredients while waiting for the pasta water to reach a rolling boil.
How should the spaghetti be cooked?
The spaghetti should be cooked in salted water until it is al dente.
What should be combined in the pan while the pasta cooks?
Combine the fruity olive oil, sliced garlic, fresh chili peppers, minced ginger, salt, and black pepper.
What heat setting should be used for the garlic and oil mixture?
Place the pan over medium heat to allow the mixture to heat gently.
How do you know when the garlic is ready?
The garlic is ready when it becomes fragrant and begins to turn golden.
When should the minced parsley and lemon juice be added to the sauce?
Add the parsley and lemon juice once the garlic is golden, then lower the heat.
What should you do with the pasta water before draining?
Reserve a small cup of the pasta water before draining the rest.
How do you transfer the spaghetti into the sauce pan?
Use tongs or two large forks to transfer the pasta directly from the pot into the sauce.
What should you do if the spaghetti and sauce mixture seems dry?
Add a splash of the reserved pasta water to the pan.
How do you adjust the final seasoning?
Taste the dish and add more salt and pepper if necessary.
When should the dish be served?
Serve the Umbrian Style Hot Garlic and Olive Oil Spaghetti immediately.
What is an optional garnish for a richer taste?
Optional grated cheese can be added for those who prefer a richer taste.
What is the suggested garnish for everyone?
Garnish the dish with additional black pepper.
What humorous warning is given for spice lovers?
Spice lovers are advised to have a fire extinguisher on standby!