The recipe is very easy though it appears in countless variations according to the dosage of the ingredients, the seasoning and the cooking style. The simplest, classic seasoning is made with olive oil, where a garlic ear is fried on low fire until it gets slightly golden, together with a small (!!!) piece of red pepper. This seasoning is poured over the spaghetti, cooked "al dente". Before then you will have prepared some parsley, finely cut on a wooden table, and place a pinch on the spaghetti.
Variation (without red pepper):
Seasoning: Add to the oil, after the garlic has fried a little, some anchovies roughly cut, and warm them a little before pouring them on the spaghetti. Add the parsley as in the basic recipe.
This originally very humble dish was considered typical of farm-laborers. Today, however, this spaghetti, with abundant red pepper, is considered a digestive for the good society, after having eaten and drunk in abundance. In the words of Dr Montefredine, a scientist, cuisine expert and animator at dinners: "Stomach finds its rest and the body is offered a quiet, refreshing sleep, since red pepper is a true magic, a wonderful digestive..."
Spaghetti with oil, garlic and red chilli pepper
From Nice Cortelli Lucrezi, "Le Ricette della Nonna" - L'Arte del Mangiar Bene in Abruzzo, Japadre Editore, L'Aquila 1974 - out of print - Reproduced by courtesy of Ms Cortelli's son, Dr Alfonso Lucrezi - all rights reserved.
- Extravirgin olive oil
- red chilli pepper
Follow ItalyHeritage on Facebook: