Spaghetti All’Aglio E Peperoncino Piccante

This vibrant Italian pasta dish captures the essence of rustic home cooking with its bold, spicy kick. The combination of fragrant garlic, fiery crushed red pepper, and sweet ripe tomatoes creates a sauce that is both simple and deeply flavorful. The spaghetti absorbs the rich olive oil and tomato juices, resulting in a hearty meal that is incredibly satisfying. Perfect for a quick weeknight dinner or a casual gathering with friends, this recipe requires minimal ingredients but delivers maximum impact. The heat from the peperoncino is balanced by the freshness of parsley and the creaminess of Parmesan cheese, making it a dish that is easy to prepare yet impressive enough for entertaining.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 93.3

Dietary: Vegetarian

Description

This vibrant Italian pasta dish captures the essence of rustic home cooking with its bold, spicy kick. The combination of fragrant garlic, fiery crushed red pepper, and sweet ripe tomatoes creates a sauce that is both simple and deeply flavorful. The spaghetti absorbs the rich olive oil and tomato juices, resulting in a hearty meal that is incredibly satisfying. Perfect for a quick weeknight dinner or a casual gathering with friends, this recipe requires minimal ingredients but delivers maximum impact. The heat from the peperoncino is balanced by the freshness of parsley and the creaminess of Parmesan cheese, making it a dish that is easy to prepare yet impressive enough for entertaining.

Ingredients

2 tablespoon Olive oil
6 lg Ripe tomatoes, peeled
3 cl Garlic, finely chopped
1 tsp Crushed red pepper
1 tbsp Chopped parsley
1 lb Spaghetti
0.5 c Freshly grated Parmesan Cheese
to taste Salt

Directions

1
Heat olive oil in a large skillet over medium-low heat.
2
Add the finely chopped garlic and crushed red pepper to the skillet, saut&# 195;Â©ing gently until fragrant but not browned.
3
Add the peeled ripe tomatoes to the skillet with the garlic and pepper.
4
Simmer the tomato mixture over low heat for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5
Stir in the chopped parsley and salt to taste, then simmer for 2 minutes longer. Remove from heat.
6
Meanwhile, bring 4 to 6 quarts of water to a rolling boil in a large pot.
7
Add salt to the boiling water and add the spaghetti.
8
Boil the spaghetti for about 8 minutes, or until al dente. Do not overcook.
9
Drain the spaghetti thoroughly.
10
Add the drained spaghetti to the skillet with the tomato sauce.
11
Toss the pasta gently to coat it evenly with the sauce and heat through.
12
Serve immediately, sprinkled generously with freshly grated Parmesan cheese.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 93.3kcal

% Daily Value *
Total Fat 7.8g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 7.5mg1%
Total Carbohydrate 5.8g2%
Dietary Fiber 1.8g8%
Sugars 3.9g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the Parmesan cheese or substitute with a vegan Parmesan alternative.

Adjust the amount of crushed red pepper to suit your preferred level of spiciness.

If using canned tomatoes, ensure they are high quality and peeled. Fresh ripe tomatoes provide the best texture and flavor.

Reserve a small cup of pasta water before draining; add a splash to the skillet if the sauce seems too thick.

This dish is best served immediately while the pasta is hot and the cheese is fresh.

Keywords: spaghetti, aglio e peperoncino, garlic, red pepper flakes, tomato sauce, italian pasta, spicy pasta, quick dinner, olive oil, parmesan cheese, parsley, al dente, weeknight meal, rustic italian, piccante

Read it online: https://www.chefs-mate.com/recipe/spaghetti-allaglio-e-peperoncino-piccante/