Spaghetti Agoli e Olio e Peperoncini
This recipe could not be more quick, easy and simple. In fact, it’s so easy that I often make it after a night out and one too many Jameson Cokes.
All this recipe has is Spaghetti, Garlic, Oil and Cayenne Pepper. The key is speed and believe me, when you’re starving at 3am that’s definitely a good thing. The key is to get everything else ready so when you’re pasta is done you add it to your sauce and the residual heat thickens the sauce.
3 tsp Alioli
50g Extra Virgin Olive Oil
50 ml Water
1/2 tsp Cayenne Pepper
A few Parsley leaves
Bring a pan of salted water up to the boil and add your Spaghetti.
Whilst your spaghetti is cooking (approx. 10 - 12 minutes), in a small saucepan add the Alioli and mix with the Extra Virgin Olive Oil and Water. (Do not heat the saucepan)
Mix until you have a slightly thickened sauce.
Finely chop some parsley and add to the sauce along with the Cayenne Pepper.
Once the Spaghetti is cooked, drain and add to the sauce. Mix until the Spaghetti has absorbed the sauce then season to taste.
Serve and garnish with a dust of Cayenne Pepper and a sprinkle of Parsley