Aglio, Olio e Peperoncino

Some say the simplest dish is the hardest dish to master.  I was asked recently what my favorite Italian dish was and I answered aglio, olio e peperocino with no hesitation.  I think the person who asked this question was disappointed with my unimaginative answer.   

But do hear me out though…  I chose this dish for a number of reasons and they are just as simple as its ingredients.  This pasta is quick and easy to make.  It doesn't require a bankroll and it certainly doesn't require a lot of utensils or crazy steps.  And sage, for some odd reasons, was so much easier for me to find in Hong Kong.  The entire cooking process can be done within 10 minutes.  It is filling and definitely healthier than instant noodles.  Plus it’s got so many little tweaks that you could do to elevate the dish to a whole new level.  Honestly, I could never get tired of making it and eating it.  The possibilities are immense and every family does it differently here in Italy.   

So here is my humble rumble version of aglio, olio e peperoncino.  I hope you enjoy it just as much as I do.  

Happy Cooking and Happy New Year! :D

Servings: 1 person

Preparation Time: less than 5 minutes

Cooking Time: less than 10 minutes

Ingredients: 

1-2 garlic cloves, finely chopped

1 small sprig of sage, finely chopped

1 small anchovy *optional*

1/2 tsp dried chili flakes

1/4 cup grated parmesan

100g pasta (spaghetti/tagliatelle/linguine) 

extra-virgin olive oil

Instructions: 

  1. Bring a pot of salted water to boil;  cook pasta according to its packaging label.  Drain the pasta approximately 1 minute before it turns al dente.  Reserve a small cup of the pasta water for later. 
  2. Preheat a frying pan with 2-3 tbsp olive oil on medium heat, cook garlic, anchovy, chili flakes, and sage 2-3 minutes.  Stir occasionally to avoid burning the garlic and reduce heat ifnecessary.  
  3. Add the cooked pasta with a ladle of pasta water to the frying pan.  Sprinkle a generous amount of grated parmesan and mix well.  Season.  Heat off.  
  4. Transfer the pasta to a plate, add a drizzle of olive oil and grated parmesan before serving.  Enjoy!