Recipe: Spaghetti Aglio e Olio (using olive oil, garlic and dried chile peppers, Italian)

SPAGHETTI AGLIO E OLIO
"After Pasta al Burro, Spaghetti Aglio e Olio (AHL- yah eh OHL-yoh, "garlic and oil") must be the simplest of all southern Italian pasta dishes-and made correctly, one of the most delicious. Poorly made, it is a pungent, oily dish of either uncooked or burnt garlic. The key here is to cook the garlic and chile peppers in the oil very slowly, and to remove the pan from the heat when the garlic is just starting to turn golden (golden garlic imparts a nuttiness to the dish; browned garlic will be bitter). Since the pasta is going to be cooked slightly in the oil and garlic, make sure it is on the firmer side of al dente when you remove it from the boiling water. Adjust the quantities of garlic and chile pepper to your taste. Some people like to spark the dish further with red pepper flakes."


1 cup olive oil
8 to 10 garlic cloves, chopped
1 to 2 dried red chile peppers
1 heaping tablespoon salt, preferably Kosher
1 pound spaghetti or linguine
Freshly ground black pepper
1 to 3 tablespoons extra-virgin olive oil
Red pepper flakes, for serving

In a large saucepan, heat the olive oil for a minute or so over low heat. Add the garlic and chile peppers. Shake the pan and stir the garlic and peppers continuously until the garlic just begins to take on a golden color, 3 to 5 minutes. Remove the pan from the heat.

Bring a large pot of water to a boil. Add the salt and the pasta, and boil until al dente. Drain well, and pour the pasta into the saucepan with the oil, garlic, and peppers. Place the saucepan over medium heat, and toss the pasta slowly (being careful not to get any of the hot oil on your hands or face) until the sauce is well incorporated. Add salt and pepper to taste.

Swirl the extra-virgin olive oil into the pasta, remove the chile peppers, and transfer the pasta to a warmed bowl. Have people help themselves, offering red pepper flakes on the side.

Wine suggestion: Orvieto, an "Umbrian white wine that is usually dry, but there are some slightly sweet versions. Recommended labels: Barberani, Castello della Sala."

Makes 4-6 servings
Recipe copyright 2013, Used by permission from Harvard Commons Press
Source: The Italian-American Cookbook by John Mariani and Galina Mariani