When we moved to Italy, the first few months were spent developing a routine to bring some order to our new situation. My wife found work pretty quick - we were, after all, on her turf - and I was able to search the town for the best cappucino. I also became a daily visitor of the local outdoor markets. Fruits and veggies, fish, clothes, housewares - you name it and it was probably under one of the canopies in one of the squares during the week. My Italian training went from greetings and tenses to food and units of measure. I would spend the morning scouting for the next painting and picking up the ingredients for lunch and dinner. I would buy all sorts of food and get all sorts of advice on how to prepare it - usually not understanding half of the advice because the vendor was from another part of Italy and spoke in dialect. Some days I would just need a quick bite and that was when I would keep things simple and make my favorite dish: aglio e olio con peperoncini.This dish seems to bring a smile to most Italians faces because anyone can make it (each their own special way I'm sure) and appreciate it for it's no-nonsense quality.
Here's how I make it:
Spaghetti in the pot of salted boiling water for 10 minutes (al dente)
In a skillet or wok (depending on amount of pasta) pour in some olive oil - enough to coat the pasta eventually - turn on the heat when the pasta has 4 minutes left
Prepare garlic (shopped to 1/4" wide chunks), and red pepper (chopped or flakes)
Prepare parsley (chopped fresh)
At the four minute mark heat the oil and begin to add the garlic and red pepper
The garlic will begin to brown - take it as far as you want (I like the garlic crunchy even though it is not so healthy to cook the oil too long...) then turn off the heat
Drain the pasta and throw it in the oil and flip it around
Add the parsley, some fresh parmigiano cheese and buon appetito!
































