| Prep: 10 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 18g | 3g | 60g |
| sugars | fibre | protein | salt |
| 6g | 3g | 13g | 0.5g |
Why I Love Italian Spaghetti al Pomodoro e Peperoncino
There’s something magical about the simplicity and vibrancy of Spaghetti al Pomodoro e Peperoncino. With every twirl of these luscious noodles, you’re transported to an Italian trattoria, enveloped by the irresistible aroma of garlic, fresh tomatoes, and the cheeky kick of red pepper flakes. Ah, Spaghetti al Pomodoro e Peperoncino, how do I love thee? Let me count the ways.
The Perfect Harmony of Ingredients
This recipe features a blend of classic Italian ingredients that respect the integrity of each component while creating a symphony in your mouth. For instance, the bursting sweetness of cherry tomatoes, offset by the heat from red pepper flakes, provides a melody that’s both comforting and invigorating. Extra-virgin olive oil serves as the silky base, conducting the flavors, while freshly grated Parmesan and torn basil leaves offer a duet of richness and aromatic freshness.
Roots and Rhythms
Living in Miami with Cuban and Spanish roots, I’ve developed a sensitive palate for robust flavors and a keen appreciation for high-quality ingredients. This dish, while undeniably Italian, resonates with my affection for uncomplicated, yet deeply satisfying meals. The Mediterranean essence, similar to a Spaghetti alle Vongole, strikes a chord familiar yet intriguing.
Inspired by the illustrious Italian chef, Lidia Bastianich, I find joy in recipes that celebrate authenticity and simplicity. Much like the Spanish tapas, this dish can be a standalone star or part of a multifaceted meal. Pair it with a fresh Caprese salad or buttery garlic bread for a feast that’s sure to delight.
In essence, Spaghetti al Pomodoro e Peperoncino is a testament to how a few choice ingredients can create a dish that’s greater than the sum of its parts. It reminds me why I love cooking – the way fundamental flavors meld almost magically to evoke not just taste, but emotion, tradition, and joy.
What You’ll Need
Method
Step One
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
Step Two
While the pasta is cooking, heat the extra-virgin olive oil in a large skillet over medium heat. Add the garlic and sauté until it is golden brown and fragrant, about 1-2 minutes.
Step Three
Add the cherry tomatoes and red pepper flakes to the skillet. Cook, stirring occasionally, until the tomatoes have softened and released their juices, about 5-7 minutes. Season with salt to taste.
Step Four
Add the cooked spaghetti to the skillet and toss to combine, ensuring the pasta is well coated with the sauce.
Step Five
Remove the skillet from heat and stir in the freshly grated Parmesan cheese and torn basil leaves.
Step Six
Serve the Spaghetti al Pomodoro e Peperoncino immediately, garnished with additional Parmesan cheese and basil leaves if desired. Enjoy!
