Aglio e Olio means garlic and oil in Italian, technically this dish is aglio olio e peperoncino, for the chili peppers and red pepper flakes also used. I've added some panko breadcrumbs with parsley for a little crunch, and although not traditional, we like Parmesan cheese on top.
This is one of the easiest pasta dishes to prepare, perfect for those nights you don't feel like cooking but are starving. I almost always have all the ingredients on hand, and it comes together quickly. You can easily modify this dish, use more or less garlic and peppers to your taste. We like things medium spicy around here, so that's what I made.
Pair it with a simple salad and garlic bread and dinner's on the table in minutes. Enjoy!
Adapted from Mario Batali's recipe found here:
Step 1: Gather Ingredients
For the topping:
1 Tbsp. olive oil
1/2 cup panko breadcrumbs
1/4 cup parsley, finely chopped
For the sauce:
1/4 cup extra virgin olive oil, divided
8 garlic cloves, minced (or thinly sliced if you prefer)
1 tsp. red chili flakes
1/4 cup pickled chili peppers, finely chopped (I can my own hot peppers, you can use whatever you like or have on hand, in the quantity you desire; pickled cherry peppers, even pickled, or fresh, jalapenos work; Mario Batali uses 3/4 cup.)
1/4 tsp. freshly ground black pepper
For the pasta:
1 lb. long pasta (I used angel hair because it was here, I usually prefer spaghetti or linguine because they cook almost the same time as the sauce.)
1/4 to 1/2 cup grated Parmesan cheese, optional