Welcome back to my little corner of the internet!
When it comes to quick lunches, my Italian part often gets the best of me and I often settle for a quick pasta.
For those of you who know me, I love spicy food and I love dishes with a kick. So, lately, when I have to work, I do not make elaborate lunches and I have rediscovered an old love: Spaghetti aglio, olio e peperoncino (spaghetti with garlic, oil and chili). They are really simple, easy and quick to make and, obviously, delicious.
Here’s how I make them.
300 g spaghetti
3 cloves of garlic, crushed
3 tbsp chili flakes / 4 red fresh chilies (sliced)
100 g Extra virgin olive oil
Start by boiling the spaghetti in salty water. Drain the pasta when it is al dente, aka still firm. Keep a few scoops of cooking water.
In a frying pan, heat the oil and fry the garlic and the chilies. Remove from heat before the garlic turns brown. Mix the pasta with the oil mixture. Add one or two scoops of cooking water to the mixture. Season with salt and pepper and serve with Grana Padano or Parmigiano Reggiano.
What is your go-to dish when you do not have a lot of time for cooking? Let me know in the comments below.