Today, I want to share with you a classic Italian recipe that is delicious in its simplicity.

However, since we love to play with flavors in this household, I've added a few twists to keep it simple while bringing a fresh and delicious image. Let's see what it's all about.

Instructions

• ‍Cook the Linguine: Boil 200-250g of linguine, but cook it for one minute less than the instructions on the package.

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• Prepare the Sauce: Heat 2-3 tablespoons of olive oil in a pan over medium heat.
• Chop 2-3 chili peppers according to your taste, keeping in mind this is a spicy pasta recipe. Sauté the chili peppers along with 3-4 minced garlic cloves.

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• Cook for 2-3 minutes, stirring continuously to avoid burning.‍
• Add Flavor: Add one teaspoon of fresh thyme to the pan, stir well, and add a ladle of the pasta cooking water.

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• Cook for another 30 seconds, stirring continuously.‍
• Combine Pasta and Sauce: Add the cooked linguine to the pan with the sauce, stir, and cook for one more minute.

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• If the sauce seems too dry, add a bit more pasta cooking water. Stir and cook for a few more seconds.

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• Serve: Plate the pasta, adding some of the sauce with chili and garlic.
• Drizzle with a little extra virgin olive oil, sprinkle with freshly ground black pepper, and garnish with chopped fresh thyme and fresh chives.

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The Original Spaghetti Aglio Olio e Peperoncino

Now that you know how to prepare our slightly twisted version of this classic pasta dish, let's see exactly what changes we brought to the table.

The original spaghetti aglio olio e peperoncino is a staple of Italian cuisine, known for its simplicity and rich flavor.

This dish originates from Naples and uses basic ingredients: garlic, olive oil, chili peppers, and spaghetti.

Our version stays true to the essence of this recipe. Still, it adds fresh thyme and chives, creating a new, refreshing taste while maintaining its delicious simplicity yet enhancing the dish's complexity.

Nutritional Benefits

And if you are wondering, this recipe is not only delicious but also nutritious.

Garlic is known for its health benefits, including boosting the immune system. On the other hand, olive oil is a healthy fat that supports heart health, and chili peppers can boost metabolism.

Last but not least, thyme and chives add a touch of freshness and are rich in vitamins and minerals.

FAQ

Here are some frequently asked questions regarding this Pasta Aglio, Olio e Peperoncino dish and their answers:

Q: Can I use a different type of pasta for this recipe?

A: Yes, you can use any long pasta like spaghetti, fettuccine, or even bucatini. The key is to cook it al dente and allow it to absorb the flavors of the sauce.

Q: How can I make this recipe less spicy?

A: To make the dish less spicy, reduce the number of chili peppers or use a milder variety. You can also remove the seeds from the peppers containing most of the heat.

Q: Is it necessary to use fresh thyme and chives?

A: While fresh thyme and chives add a vibrant flavor, you can use dried thyme and skip the chives if necessary. Use about half the amount if using dried thyme since it is more concentrated.

Q: Can I add other ingredients to this dish?

A: Absolutely! Some popular additions include grated Parmesan cheese, lemon zest, or fresh parsley for added flavor and texture.

Q: How do I store leftovers?

A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or olive oil to loosen the sauce.

Conclusion

I hope you will test this dish and tag us along when you do. The full video of the recipe is available on YouTube, so check it out, and don't forget to like and subscribe!

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