Vegetarian - Linguine all' Aglio, Olio e Peperoncino (Linguine with Garlic, Olive oil and Chilli)

Linguine all' Aglio, Olio e Peperoncino
(Linguine with Garlic, Olive oil and Chilli)

Cooking the garlic and chilli in olive oil

Tossing the linguine in the sauce

Linguine Aglio, Olio e Peperoncino
(Linguine with Garlic, Olive oil and Chilli)

This is what I cook for myself to take as lunch, or should I say midnight supper, on a recent nightshift. This a cheap, quick and easy dish that really doesn't take much time or efforts at all. It is a classic pasta sauce that consist of Aglio (garlic), Olio (olive oil) and Peperoncino (chilli) which are all commonly found in most kitchen. That means no grocery shopping required, all it need is a trip to my garden for some fresh parsley and some pecorino or parmesan cheese which is always available in my fridge. I've used linguine pasta here but feel free to use spaghetti or any other long,thin pasta if you wish. 

Recipe:

(Serves 2-4)

200g linguine

6 garlic cloves, thinly sliced

1/2 tsp chilli flakes, feel free to use more if you like it spicy

5tbsp good quality olive oil

a handful of fresh parsley, finely chopped

Sea salt and freshly ground black pepper

Pecorino romano or parmigiano-reggiano

Cook the pasta in boiling water according to the instructions on the packet, for about 10 minutes, until al dente, i.e. just tender but still from to the bite.

Meanwhile, heat up the olive oil in a large pan. Add the garlic and chilli and sauté over a low-medium for about 3-5minute heat. Remove from heat if the garlic begins to brown. What you want is the garlic to soften and infused the oil but not burnt and become bitter.

When the pasta is cooked, drain and quickly add it to the sauce. Sprinkle with the parsley and toss to mix well. Serve with a generous helping of some freshly grated cheese.