Pasta Aglio et Olio et Peperoncino
The pasta dish Chris makes for Susan is simple, warming, and can pack quite a punch!
“You’re not shy with the garlic,” she gasped, the first time she tried it. “Or the chili!” “Too much?” he asked, withdrawing the next forkful. “No, I love it!” She grabbed the hand holding the fork and directed it towards her mouth, inelegantly slurping up the pasta. It was addictive, that. Rich and comforting. He grinned and kissed her, licking a tiny drip of oil off her bottom lip. “It’s a sort of insurance policy,” he whispered. “No one else’ll want to kiss you after all that garlic!” He made it for her almost every time she stayed the night. It was their dish.
Spaghetti Aglio et Olio et Peperoncino
450g of spaghetti
60ml of olive oil
6 garlic cloves, peeled and finely chopped
1 red chilli, chopped (add more or less to taste)
4 anchovy fillets, finely chopped or 1 tsp colatura
Cook the pasta in a large pan of boiling salted water for 5–6 minutes or until al dente Meanwhile, heat the oil in a large saucepan and fry the garlic and chilli gently, without letting them brown. At this point you could add the anchovies and let them dissolve in the oil, or add the colatura. This sauce doesn’t take more than 5 minutes to prepare
Lift the cooked pasta from the water, using pasta tongs, and mix directly into the sauce. I wouldn’t choose to add cheese here, but you can, only if you really insist.
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