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Wine & Food Pairing: Spaghetti Aglio, Olio e Peperoncino

Considered to have traditionally come from the Abruzzo region, this cheap and cheerful dish is now popular the length and breadth of the boot. As there are very few ingredients (garlic, olive oil, chilli, parsley and spaghetti), it is usually the first dish young Italians learn to make. It is also the dish that will most often be offered to you “facciamo due spaghetti” if you end up back at an Italian friend’s house after a night on the beer!

The sauce is made by sautéing minced or pressed garlic in olive oil on a low heat to avoid burning. Add dry or fresh chilli to give it a good kick and add the cooked spaghetti to the pan once the oil has absorbed all the flavours and toss well. Mix in chopped flat leaf parsley, serve and grate  Pecorino or parmesan cheese over the top or some toasted breadcrumbs which is common in the southern regions.

Recipe: (Serves 4)

400g spaghetti
2 garlic cloves , thinly sliced
2tbs olive oil
Large pinch dried chilli flakes
Small bunch flat-leaf parsley , roughly chopped

1. Cook pasta in a large pan of boiling salted water according to the packet instructions.

2. Heat olive oil in a pan, add the garlic and chili until golden brown.

3. Toss spaghetti with the sauce and parsley and serve. Yummy!

In Wine2Go App:
Click “Food” > “Pasta/Risotto” > “Garlic Sauce”
Find what wines pair well with Spaghetti Aglio, Olio e Peperoncino!

(Photo Credit)

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This entry was published on November 23, 2012 at 1:52 pm. It’s filed under Wine Articles and tagged . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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