RomanItalian
Pasta Aglio Olio e Peperoncino with Catmint and Pecorino
A simple and flavorful spaghetti dish from Chef Max Mariola and his mother Fiorella, featuring garlic, olive oil, chili pepper, fresh catmint (mentuccia), and a generous amount of aged pecorino cheese. The catmint adds a refreshing minty note that balances the richness of the cheese and oil.
- Difficulty
- easy
Ingredients
6 items- 70 mlExtra Virgin Olive OilUse good quality extra virgin olive oil, about 70 ml for 300-500g pasta
- Garlic2-3 cloves, cut into large pieces
- Chili PepperDried Calabrian chili, to taste
- MentucciaFresh catmint leaves, a handful, broken by hand
- PecorinoAged pecorino cheese, preferably pit pecorino (pecorino di fossa), grated
- SpaghettiAbout 300-500g, preferably Senatore Cappelli wheat spaghetti
Method
- Pour extra virgin olive oil into a large pan (about 70 ml for 300-500g of pasta).
- Cut 2-3 cloves of garlic into large pieces and add to the cold oil.
- Turn on the heat to medium-low and gently brown the garlic until golden.
- Add a pinch of dried chili pepper (preferably Calabrian) to the oil while the garlic is cooking.
- When the garlic is golden, turn off the heat. Add a handful of fresh catmint (mentuccia) leaves, broken by hand, to the warm oil. Let it infuse for a minute.
- Meanwhile, cook the spaghetti in a large pot of boiling water (without salt, as per the recipe) for about 10 minutes or until al dente.
- Drain the pasta, reserving some cooking water if needed (do not drain too thoroughly).
- Transfer the drained pasta directly to the pan with the garlic-infused oil (you may leave the garlic cloves in or remove them as preferred).
- With the heat off, add a generous amount of grated aged pecorino cheese to the pasta. Toss vigorously until the cheese melts and coats the pasta, creating a creamy sauce. Add a splash of pasta water if needed to adjust consistency.
- Serve immediately, with extra grated pecorino and fresh catmint leaves if desired.