Spaghetti aglio, olio e peperoncino

aglio-olio.jpgA favourite with Italians as THE fast late night feed after clubbing. This dish truly makes the Pasta the hero!

Serves: 4


  • 400g fresh Cucina Artisan Spaghetti
  • 2-3 Whole chilli peppers (quantity according to taste)
  • 6-8 cloves of garlic
  • ¾ cup Telegraph Hill extra virgin olive oil
  • Fresh grated black pepper
  • Bring a large saucepan of water to the boil, salt well and add the pasta.
  • Slice 3 or 4 cloves of garlic finely. Crush remaining cloves using back of knife.
  • When the pasta is almost ready, gently heat olive oil in a large frying pan, large enough to hold all the cooked pasta. As soon as the oil is hot but not smoking, fry the chilli peppers and all the garlic until the slices are crispy. Discard the crushed garlic.
  • It's important not to let the garlic burn or it will be very bitter, it should be slightly brown. If necessary add 1 tablespoon olive oil to cool temperature slightly and stop garlic from burning. Drain the cooked pasta and transfer to the frying pan. Saute and toss on moderate heat for 1 minute. Serve hot with grated pepper.


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