Pairs well with Penne Aglio Olio Peperoncino
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Penne Aglio Olio Peperoncino
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A spicy Italian pasta dish featuring penne cooked with garlic, red chili peppers, olive oil, fresh herbs, cherry tomatoes, and black olives. This flavorful and simple pasta is perfect for lunch or dinner and does not include cheese, making it a light yet satisfying meal.
00:10:00 total
Serves 2
easy
Main Various
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Ingredients
- olive oil - watch the video to see (a lot, for cooking and finishing)
- garlic - watch the video to see (sweat in oil)
- red chili peppers - watch the video to see (fresh or dried, for spiciness)
- penne pasta - about 200 grams (boiled)
- water - watch the video to see (a little, to cook pasta with sauce)
- fresh basil leaves - watch the video to see (roughly torn)
- dried oregano - watch the video to see (a little)
- thyme - 1 sprig (one sprig)
- cherry tomatoes - watch the video to see (halved or whole, personal choice)
- Italian black olives - watch the video to see (pitted)
- salt - watch the video to see (to taste)
- fresh ground red pepper - watch the video to see (to taste)
Instructions
- Heat olive oil and sweat garlic and chili peppers: Heat a pan and add a generous amount of olive oil. Add chopped or sliced garlic and red chili peppers. Sweat them gently until fragrant.
- Add herbs and tomatoes: Add roughly torn fresh basil leaves, dried oregano, and one sprig of thyme to the pan. Then add cherry tomatoes and Italian black olives.
- Add boiled penne pasta and a little water: Add the boiled penne pasta to the pan. Pour in a small amount of water to help the pasta cook with the sauce and absorb flavors.
- Season and finish cooking: Season with salt and freshly ground red pepper. Add a bit more olive oil for richness. Toss everything together and cook until the pasta is well coated and heated through.
- Serve: Serve the pasta hot, optionally garnished with a few fresh basil leaves. No cheese is added to keep the dish light and authentic to the aglio olio peperoncino style.
