One Pan Aglio Olio e Peperoncino (e Pomodorini)
Spaghetti Aglio e Olio is a traditional Italian pasta that literally translates to spaghetti, garlic, and oil. It's basically permission to eat pasta with straight garlic. I like adding peperoncino (chili flakes) and pomodorini (cherry tomatoes) for some extra heat and flavor. - Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Makes
- 5 servings
Ingredients
- 6+ cloves of garlic
- 10oz cherry tomatoes
- 1 lb of spaghetti
- 1000mL of water
- olive oil
- chili flakes to taste
- salt to taste
- 1-4 tbsp rice wine (optional but adds a hint of sweetness!)
- grated parmesan (optional)
Instructions
- Slice garlic thinly.
- Halve cherry tomatoes.
- Add olive oil to flat pan over medium heat.
- Add garlic and then cherry tomatoes. Hit with a pinch of salt.
- Once garlic is browned and cherry tomatoes are wrinkled, push to the sides of the pan.
- Add spaghetti to center of pan. Sprinkle in rice wine
- Once you smell the rice wine cook off, pour in water. Hit with another pinch of salt.
- Boil pasta for the length of time suggested on box. Make sure to stay over the pan and move the pasta around so that the noodles don't stick.
- Once the timer is up, add chili flakes and salt to taste. Add grated parmesan for thickening or more olive oil for glossiness.