1. What is Capellini Aglio Olio Peperoncino?
2. Quick and Easy Capellini Aglio Olio Peperoncino
3. How to make Capellini Aglio Olio Peperoncino? 
4. Expert Tips 
5. Recipe Card  

What is Capellini Aglio Olio Peperoncino?

​​Aglio e olio Pasta - Italian Dish that literally translates to garlic and olive oil pasta. It is typically made with spaghetti or another long, thin pasta, and features a kick from peperoncini (fresh hot red chili pepper) or dried red pepper flakes. The dish is also brightened up with zesty lemon and parsley and served with bruschetta or focaccia bread to mop up any leftover garlic sauce that made its way to the bottom of the bowl.

Quick and Easy Capellini Aglio Olio Peperoncino

Aglio e olio pasta is a traditional Italian dish from Pots and Pans that is made with garlic and olive oil. It is typically served with bread to mop up any leftover sauce. This authentic recipe is sure to please any carb and garlic lover! 

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How to make Capellini Aglio Olio Peperoncino?

1) In a large pot, bring water to a boil. Remove the stems of the peperoncini, halve them lengthwise, then slice them into 1/4-inch lengths and cook capellini noodles till they are al dente. Drain the noodles and set them aside.

2) In a Meyer fry pan or any pan available in your kitchen, heat olive oil and add a knob of butter to the pan.

3) Finely chop the garlic and add it to the pan. Cook on a low flame so that the garlic flavor infuses in the oil. Deglaze with the white wine.

4) Add in the chili flakes and cubed vegetables and let the vegetables cook for a few minutes, then add in the capellini noodles.

5) Toss the pasta until combined and mixed properly. After it, add the seasoning and give it a final toss.

6) Garnish with chopped parsley and serve hot.

 

Expert Tips

1) Do not burn the garlic! This is crucial, we aren’t looking for any color on the garlic, just fragrance so keep a close eye on it and work fast..

2) You can load up on your favorite veggies, from sautéed mushrooms to roasted broccoli, asparagus, or marinated artichoke hearts.

3) This pasta is best served fresh straight out of the skillet. Any leftovers can be stored in the fridge in lidded glass containers for up to 5 days.

Recipe Card

Capellini Aglio Olio Peperoncino

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Category

Appetizer, Main Course

Servings

3

Prep Time

5 minutes

Cook Time

10 minutes

Calories

320

The easiest pasta recipe that can also be called a cheat code dish because it only requires a handful of ingredients and is ready in under 15 minutes. Perfect for the office tiffin when you are running short of time in the morning.

Author:

Varun Arora

Ingredients

• Butter - 1 cube

• Garlic - 5 cloves

• Chilli flakes - 1 tsp

• Mushrooms - 8-10

• Broccoli - 1/2

• Tomato - 1

• White wine - 10 ml

• Parsley - 1 tsp

• Capellini - 1 cup (cooked)

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Directions

1. Boil the capellini till cooked al dente and keep aside.

2. In a Meyer Prism fry pan, heat olive oil and also add a knob of butter to the pan.

3. Finely chop the garlic and add it to the pan and let it cook on a low flame so that the garlic flavour infuses in the oil. Deglaze with the white wine.

4. Add in the chilli flakes and the cubed vegetables.

5. Let the vegetables cook a bit and then add in the capellini.

6. Toss the pasta till combined and mixed properly.

7. Add the seasoning and give it a final toss.

8. Garnish with chopped parsley and serve hot.