Spaghetti con aglio, olio e peperoncino; Insalata di pomodoro

In my opinion, the iconic Spaghetti con aglio, olio e peperoncino is one of the most delicious recipes the Italian cuisine has to offer. Prepare this refreshingly piquant pasta just in a couple of minutes with some olive oil, garlic, chili peppers and flat leaf parsley. Originally, there is no Parmesan cheese, but you might decide to enhance the taste with it. Serve the pasta with a delightful tomato salad. You get the most out of your tomatoes by treating them with coarse sea salt – it will be worth it!


olive oil

2-3 garlic cloves, thinly sliced

2-4 dry chili peppers, deseeded and sliced


fresh flat leaf parsley, chopped


freshly grated Parmesan cheese (optional)


Heat the oil in a pan. Add the chili and garlic and saute over a low heat for a few minutes. Remove the pan from the heat and season with salt and flat leaf parsley. Meanwhile, cook the pasta al dente in salted boiling water. Drain the spaghetti and toss with the garlic, chili and parsley. Serve immediately.

Insalata di pomodoro:    

Slice the tomatoes. Sprinkle some coarse sea salt over the tomato slices. Set aside for 30 minutes. To remove the sea salt, shake the tomato slices. Drizzle some olive oil and serve.


2 thoughts on “Spaghetti con aglio, olio e peperoncino; Insalata di pomodoro

  1. This is actually one of my favourite pasta dishes. I love how you can ‘dress’ this dish up or down or just leave it like it is. My favourite is with a selection of calamari, mussels, shrimps, prawns and white fish… or just a few more cloves of garlic ! 🙂 YUM!

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