Saturday, 1 November 2014

Spaghetti aglio olio e peperoncino

Old Mother Hubbard
Went to the cupboard
To fetch her poor doggie a bone
But when she got there
Her cupboard was bare
And so the poor doggie had none.

It happens sometimes  that one minute your fridge is full and in no time at all it's empty. You invite people round and realize there isn't much to eat. One great standby in Italy is Spaghetti aglio, olio e peperoncino. I always have a packet of Spaghetti because it is my favourite pasta shape. There was lots of aglio, garlic, leftover from my Spaghetti alla Dracula for Halloween. I only had dried peperoncino, or chilli pepper, but I had some very special olive oil from a friend and a lovely chunk of Parmesan cheese. Luckily there was a very nice green lettuce tucked in the corner of the fridge and some crusty bread from yesterday. So with some understanding friends that said they really came for the company we had a very nice meal.

Spaghetti aglio olio e pepperoncino

Serves four

350 g spaghetti
one clove of garlic, peeled and crushed
a spoonful of dried chilli pepper
2 tbsps. olive oil
Parmesan cheese
salt and pepper to taste

Cook the spaghetti according to the instructions on the packet.
Drain and leave aside
Heat the olive oil gently in the same saucepan that you used to cook the spaghetti
Add the garlic and pepperoncini and stir, just cook long enough for the flavours to emerge, very gently.
Put the spaghetti back in the saucepan and mix well together
Serve with grated cheese.

Some people say this is a great remedy if you need a pick-me-up.

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