Spaghetti aglio olio e peperoncino

Spaghetti aglio, olio e peperoncino aka spaghetti with garlic, olive oil and pepperoncini … this dish is my ultimate comfort food.

If I were given the opportunity to pick my last meal on earth, I would choose, without hesitation, spaghetti aglio olio.  Or as we’ve called it since childhood, spaghetti ollie oley.  Though some dishes have more significant memories attached or elegant ingredients, none make my taste buds happier.

Noodles in oil tossed.
Golden garlic shaves atop.
Grated cheese completes

That right there is almost the entire original recipe as haiku.  When I was a child, Mom served this traditional spaghetti ala olio with some regularity, especially during Lent.  Traditional to my family was the pasta tossed with warmed olive oil in which slivers of garlic were poached to just this side of caramelized, sprinkled with hefty grinds of black pepper, and a sprinkling … some may call it a snow shower … of parmesan or romano to finish.  Happy dance when you saw Bunny chopping mounds of garlic.  Something good was coming to the table.

Pasta. Specks of red.
Toss in pickled pepper heat.
Cheese grates. Pepper grinds.

And that right there is my take on spaghetti ala olio. Apologies to Bashō and gang.

How I rolly poly ollie oley

My version is con pepperoncini e peperoncino e grani di pepe (my poor translation:  with lots of peppers!).  I add pepperoncini, dried red pepper flakes, and ground black pepper to the pasta.  If you’re a tender tongue, you can omit or reduce the pepperoncini and reduce the red pepper flakes.  There’s also something to be said for moderation if small children are involved.  However, as we’ve learned in my house, they do adapt or drink a lot of milk – neither a bad thing. And now my locusts can hold their own in the heat and spice realm.

I truly could probably eat this every day and have found – fortunately or unfortunately, depends on who you ask – a kindred spirit in the house. He of fair hair, angel kisses and slim build will pick spaghetti ollie oley nine times out of ten if given the choice.  My heart is warmed and my tummy overjoyed by that sort of dedication and loyalty.  And it’s not so bad the tenth out of ten is generally pizza.  We are not on a high-protein diet, n’est-ce pas?

Buon appetito!

How to boil water

Ready, set … done. Yep, almost that easy.

To start, get a large pot of water on to boil.  Salt liberally.  I read somewhere that it should taste as salty as the Mediterranean.  Sounds good to me.

Next, collect all of your ingredients.  This should take you thirteen seconds, sixteen if you’ve forgotten where the pepper grinder is.

Pour the olive oil into a small saucepan over low heat.  It seems like an awful lot of oil.  It is not.  In fact, you may need to drizzle more on at the end.

Garlic tips & tricks

Traditionally, and truthfully only when I am feeling the kitchen love, I sliver the garlic with a knife for this pasta. However, in a fit of laziness, I have stumbled upon the best trick ever.  You don’t need to sliver the garlic if you don’t have the time and/or inkling!  Just tip and tail each clove and remove the paper. Then ploop!  Drop them into the warmed oil to let them do their thing.

Fun Fact!! If you hate the smell of garlic fingers there is a VERY DANGEROUS YET EFFECTIVE way of getting the scent off your digits. When washing your knife, VERY CAREFULLY run your fingers along the flat side AWAY FROM THE EDGE of the stainless steel knife. For some strange, yet most likely very scientific reason, the smell just vanishes into the soap bubbles!

To be safe, WHICH YOU MOST CERTAINLY SHOULD, there are stainless “soaps” that you can buy but a) they’re not cheap; b) they take up space; c) due to the space issue, I’d probably lose mine and use the side of my knives anyway. Hence my sharing of the dangerous knowledge. Though now that I’m thinking on it, please do buy a stainless soap for safety’s sake. (wink, wink)

Hot Stuff … grrrrr OWWW

Back to my regularly scheduled recipe.

Add the red pepper flakes and black pepper to the garlic and let it come up to a simmer, swirling the pan every once in a while, for about 10 minutes, or until the garlic is caramelized in color but not going toward black. Toasty is what you’re looking for.

While the garlic is on to simmer, choose some nice plump pepperoncini (this is a decent amount for the average heat-seeker).  Remove the stems.

Chop the pepperoncini coarsely.  This offers tender-tongues the opportunity to bypass the little nuggets of deliciousness.  Also, I’ve found that imported Italian brands generally have more heat than the American brands (even those who are sporting Italian-sounding names).  If it does not say “imported from Italy,” it isn’t.

This recipe is not Count Dracula approved. Count Chocula, however, is on board

If you’ve gone the non-traditional route, when the garlic starts to soften (at about ten minutes but do check earlier, depends on the age of the garlic), use a fork to mash the cloves a bit. Leave in bitty chunks for your diners’ enjoyment.  Let the pot stay over the low heat to get the garlic caramelized.  If you are concerned about burning it (which would make it taste bitter), it’s okay to turn off the heat now and just let it steep on the stove in the pot until you need it.

You’ll have plenty of time to grate the cheese as well.  Today, I’m using Pecorino Romano.  If I’ve got it , I’ll use Parmigiano Reggiano.  Either is tasty delicious.  Please don’t use the stuff in the green can.  I won’t beat that dead horse … just read the label and you’ll understand. And that’s not cheese anyway so we shouldn’t even need to discuss it. And yet here we are. Sigh.

Like a well oiled machine, just as the ingredients are all prepped, the spaghetti is ready to be drained.  It should be al dente, not mooshy.  If you use the good stuff, the cooking directions on the box won’t steer you wrong.

After draining, put the pasta back into the pot and add the oil, garlic and peppers mixture.  Toss to combine.

Bring it on home, Bessie (no, don’t EVER call me that unless you’re Sally)

Add the pepperoncini (I also add a bit of the liquid from the peppers if everyone at the table is on board for a tad more spice).  Alternatively, you can have an extra bowl of chopped pepperoncini at the table for folks to add to their liking.  If, for some reason, the pasta doesn’t lightly glisten with the oil (meaning it looks glumpy which can happen if it cooks too long) just swirl in a few extra drizzles of olive oil.  Alternatively, a lovely olive oil at the table for individual drizzles could work … I’ve never done it but it’s a thought.

If you’re like me and it’s a weeknight (and my dish night, to boot) serve from the pot. If you’re being couth (as Bunny would say), toss the pasta, et al, into your warmed serving bowl and sprinkle liberally with the grated cheese.  Have more at the table to pass around.  Trust me, you will want it.

And that, is that.  Have friends over to share!  Or, do what I do … before serving, I put aside a little dish to save for breakfast. Cold. Heaven in a bowl.  I tell you this to let you in on my taste profile … in case you had reservations about trying any of this.  But I hope you do and enjoy!

If you make my spaghetti aglio, olio e peperoncino recipe please let me know in the comments below. Questions? Same. If you want to share your favorite dish ever, ditto. You can also find me on Instagram @piecrustandpasta #piecrustandpasta