RomanItalian
Spaghetti Aglio, Olio e Peperoncino with Anchovies
by Marco Rufini · 181K subscribers on YouTube
A classic Roman pasta dish with garlic, chili, and olive oil, enriched with Cantabrian anchovies. The minced mixture is slowly infused in oil to release its flavors without burning, then mixed with pasta and a splash of cooking water.
- Difficulty
- easy
Ingredients
5 items- Cantabrian AnchoviesCantabrian anchovies, salted or in oil
- GarlicGarlic cloves
- Chili PepperDried red chili pepper, to taste
- Olive OilExtra virgin olive oil
- SpaghettiOr other long pasta
Method
- Finely chop garlic, chili pepper, and Cantabrian anchovies together to form a mince.
- Heat olive oil in a pan over low heat and add the mince. Cook slowly, without letting it burn, to release flavors.
- Boil spaghetti in salted water until al dente.
- Just before draining the pasta, add a ladle of pasta water to the pan with the mince to stop the cooking.
- Drain the pasta al dente and transfer it to the pan with the sauce. Toss well.
- Serve immediately.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
