Tagliatelle Aglio, Olio e Peperoncino
Tagliatelle Aglio, Olio e Peperoncino, or Tagliatelle with Garlic, Oil and Chilli, is an Italian classic. As the name suggests, the pasta is coated in a delicious garlic, olive oil and chilli sauce mixed with some chopped fresh parsley. Added cheese is optional.
Ingredients
- 1½ tablespoons olive oil
- 4g/1 medium to large clove crushed garlic, or to taste
- ⅛ teaspoon freshly ground black pepper
- red chilli flakes to taste. Around a pinch to ⅛ teaspoon per portion - see Recipe Notes
- 2g/1 tablespoon chopped parsley
- 85g pasta - traditionally spaghetti, I used tagliatelle
- 280ml boiling water
- ⅛ teaspoon fine salt, ideally sea salt
To finish and serve:
- grated Pecorino Romano or Parmesan cheese (optional)
- green or mixed salad, on the side
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Heat the olive oil over a moderate to low heat, in a pan wide enough to take the spaghetti or tagliatelle. Add the crushed garlic, chilli flakes or chopped fresh chilli and freshly ground black pepper and cook for 2 minutes.
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Add the pasta, boiling water and salt and bring to a simmer. Cook, without a lid, until the water has almost disappeared (just a couple of tablespoons left) and the pasta is cooked to al dente, around 9 - 10 minutes. Stir the pasta, from time to time, as it cooks. This helps to create a thicker sauce which will cling to the sides of the pasta. Please note:
- If the pasta is cooked, and there is too much liquid left, boil briskly to reduce quickly.
- If the water has disappeared and the pasta is not yet cooked, add a little more boiling water and cook until the pasta is ready.
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When the pasta is cooked to your liking, add the chopped parsley and mix thoroughly.
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Serve immediately with a delicious salad on the side. We enjoy it topped with grated Pecorino Romano or Parmesan cheese but this is optional.
Recipe Notes
Equipment:
- kitchen scales and measuring spoon
- wide pan
- garlic crusher
- grater
Chilli quantities:
This is entirely down to your personal taste and how hot you like to eat your food. Chillis also vary tremendously, so it will also depend on what sort of chilli you use. I use dried chilli flakes from a local Asian shop which are comparatively spicy. Charlotte likes ⅛ teaspoon per portion, Emma likes half that. Go easy the first time you make it, and increase it afterwards, if necessary. You can always sprinkle a little extra chilli on the pasta before you eat it, if you find you have not added enough.
Increasing the quantities:
This recipe will give you a small to medium sized portion. To increase the quantities you need to –
- weigh pasta
- multiply the weight of pasta by 3.25 to get the amount of water you need to add
- olive oil is roughly ¼ weight of the pasta - for 100g pasta use 25ml/1 tablespoon and 2 teaspoons olive oil
- adjust garlic, chilli, pepper and salt to taste
For example if you are cooking 110g pasta –
- 110g pasta x 3.25 = 357ml rounded up to 360ml water
- olive oil would be 27.5ml or 1 tablespoon and 2½ teaspoons
- adjust garlic, chilli, pepper and salt to taste