Ajo, Ojo, e Peperoncino
This is the world’s greatest drunk food: garlicky, unctuous, and with a little bit of heat. Bonus: It tastes great when you’re sober, too! According to a popular myth, it was invented by a woman who had been too busy with her lover to cook a proper dinner for her husband. In a panic, she tossed together garlic, oil, and chile flakes to distract him with bold flavors and satisfying richness. Whether or not that tale holds water, the dish has stuck around for good reason. It’s what we cook in Rome after a night out drinking. While some versions call for adding pasta water to create an emulsion, I prefer to drain the pasta completely so the spicy, garlic-infused oil remains front and center. I don’t use parsley in my version, but they do at Armando al Pantheon, and it adds a nice herbal note. Add it if you like, but don’t even think about cheese.
6 ingredients
Prep: 5 mins
Cook: 15 mins
Ajo, Ojo, e Peperoncino
Ingredients (6)
Ingredients (6)
Instructions
Bring a large pot of water to a rolling boil over high heat. Add salt until the water tastes like a seasoned soup.
Add the spaghetti (1 lb) and cook until al dente.
Meanwhile, heat the olive oil (⅓ cup), garlic (3 cloves), and peperoncini (3) in a large pan over low heat.
Cook just until the garlic starts to take on color, about 5 minutes.
Remove from the heat and set aside.
Drain the pasta in a colander, transfer to the pan, and toss to coat.
Stir in the parsley (1 Tbsp), if using.
Serve immediately with 2 liters of water on the side if you’re hoping to combat a hangover.
Comments
Purchase cookbook to comment