Spaghetti all' aglio, olio e peperoncino
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Spaghetti all´aglio, olio e peperoncino (also called spaghetti aglio e olio) is a traditional Italian pasta dish. Many attribute its origin to the region of Abruzzo, however it is quite popular elsewhere in the country.
The sauce consists mainly of garlic fried in oil, plus peperoncino (dried red chili peppers). Parsley is also added. Antonio Pinto, a Neapolitan cook, recommends to add as couple of fresh tomatoes to the boiling oil after frying the garlic.
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