AGLIO E PEPERONCINO RECIPE | GARLIC CHILI LINGUINE

  25 minutes     Easy     4 servings

How to make Aglio e Peperoncino? In this video, we prepare the classic Italian pasta recipe with garlic, olive oil, and chili pepper, step-by-step with Linguine.

The golden browning of garlic at the right temperature, the balanced use of chili, and the bond created with the pasta water form the foundation of this recipe. Enriched with a touch of olive and butter, this version offers a simple yet distinctive flavor. 

Product used: Makaroma Linguine 

Instructions

• Boil Makaroma Linguine in plenty of salted boiling water for the duration written on the package until al dente.
• Finely chop the garlic.
• Heat butter in a large pan and melt it.
• Add the chopped garlic to the pan and sauté briefly.
• Add red pepper flakes and red pepper powder.
• Add the chopped olives.
• Add some pasta water and stir.
• Add salt.
• Remove the boiled Makaroma Linguine from the water, transfer it to the pan, and mix thoroughly with the sauce.
•  Transfer to a serving plate.
• Grate Parmesan cheese over it and garnish with rosemary leaves.