Spaghetti Aglio, Olio e Peperoncino - Profood Limited
  • Spaghetti Aglio, Olio e Peperoncino

February 02, 2015

Chilli peppers
Extra-virgin olive oil
Salt, pepper and fresh parsley


  1. Add your Verrigni spaghettoro to some salted boiling water.
  2. Meanwhile, heat a fair amount of extra-virgin olive oil in a pan and add two whole cloves of garlic (lightly bashed), and one whole chilli pepper (pierced) and infuse with the oil.
  3. When the pasta is ready to go (al dente) take out the garlic and chilli and toss the pasta in the pan and coat with the oil.
  4. Season with salt and pepper and garnish with finely chopped chilli and parsley.

About The Author

Jonny is a meat loving Butcher hailing from a tiny town in t’north of England, Wigan. Now living in Hong Kong, he caters for parties and the occasional Profood event. His favourite hobby is heading down to the wet markets and picking out veg or fish he’s never seen before and cooking up some surprise! Follow him on Instagram.


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