Aglio, Olio e Peperoncino pasta, known to food lovers as AOP, is, for many, the epitome of Italian cuisine. Originating from southern Italy, this recipe has its roots in the Campania and Lazio regions, although today it’s loved worldwide for its simplicity and the speed with which it can be prepared. The recipe dates back to the 19th century, and its essence has remained unchanged to this day: just a few basic ingredients – garlic, olive oil, and chili peppers – all used to transform simple pasta, typically spaghetti, into an incredible dish that had become a true staple of Italian cuisine.
As simple as the ingredients are, the balance of flavors they offer is just as complex. The garlic turns sweet and aromatic when cooked slowly in olive oil, while the chili pepper adds a subtle spicy note, making this dish a real taste experience. In the end, the pasta absorbs all these flavors, creating a meal that’s perfect for any time of day. But personally, I prefer it for dinner.
Ingredients:
200 g spaghetti
4 garlic cloves, thinly sliced
1 small red chili pepper (or chili flakes, if preferred)
4-5 tablespoons extra virgin olive oil
Salt and pepper
Fresh parsley, finely chopped
Preparation:
I started by cooking the pasta in salted water until it was al dente. Meanwhile, in a large pan, I gently heated the olive oil over low heat and added the thinly sliced garlic. The key to this dish is to watch the garlic carefully to ensure it doesn’t burn – it should turn lightly golden, releasing a strong aroma without developing a bitter taste.
Once the garlic took on some color, I added the finely chopped chili pepper. I let everything cook over low heat for a few minutes, allowing the oil to absorb all the heat and flavor from the chili.
When the pasta was cooked al dente, I drained it, reserving a bit of the cooking water, and added it directly into the pan with the oil, garlic, and chili mixture. I tossed the pasta gently, gradually adding a little of the reserved cooking water to help create a light sauce. Finally, I seasoned with salt and pepper, sprinkled freshly chopped parsley for an extra touch of freshness, and served the pasta immediately, accompanied by a glass of white wine and Paolo Conte's voice in the background. I don’t know why, but every time I cook AOP, Via con me starts playing in my head.
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