How To Make Spaghetti Aglio Olio Peperoncino

Sometimes known as "Midnight Pasta" Spaghetti Aglio Olio Peperoncino is a super-easy dish to make and all you need is a jar of Gambino dried Aglio Olio Peperoncino mix, olive oil and pasta. Its best with spaghetti or linguine, but works with anything you have in the cupboard. 

Here's a step-by-step guide to get you started.

STEP 1: Bring a large pot of water with a generous pinch of salt to a boil. Cook your pasta to al dente, which means 2 minutes before the time on the packet. 

STEP 2: Meanwhile, place roughly two tablespoons of olive oil over medium-low heat in a large pan and gently heat for a minute or 2. Then add 2 heaped teaspoons of the Gambino Aglio Olio Peperoncino and gently mix into the oil. While the pasta is cooking, keep an eye on Peperoncino, stirring occasionally. It’s ready when it is softened and the garlic is light golden brown but not crisp or burned. Turn the heat as low a possible while you wait for the pasta to cook.

STEP 3: When the pasta is ready, add about ¼ cup ( a slosh) of the pasta water to the pan with Peperoncino. Drain the pasta.

STEP 4: Stir the sauce to emulsify. Add in the drained pasta and remaining olive oil and continue to stir, giving everything a nice toss, ensuring the pasta is coated evenly with the sauce.

STEP 2: Plate-Up - Add a drizzle of Gambino extra virgin olive oil, sprinkle with freshly grated parmesan cheese and garnish with fresh flat leafed parsley to give it that restaurant quality finish. 

ENJOY!