spaghetti aglio, olio e peperoncino
As it happens, sometimes one goes to Brighton to support Boyfriend and his band, comes back knackered and needs something to eat pronto.
Well, as usual, Italians come to the rescue (forgeet abowt eet)…Have you ever heard of spaghetti aglio, olio e peperoncino? It’s the easiest thing you can make in 7 minutes and tastes freaking delicious. Especially after you spend over an hour on the train with sad looking people in suits.
Anyway, Brighton…I like it. I know it feels like a poor version of San Francisco with their own weirdos, retired hippies, colourful youngsters and music scene booming, but hey. Everyone gets the San Francisco they deserve and I like the one I can afford.
So I was having a romantic afternoon with Boyfriend walking the streets and the Pier, holding hands, having dinner and wine, etc. Then I had the pleasure of going to Boyfriend’s band’s gig. If you’ve never heard of them, you should check them out this instant or die instantly! They are amazing. I remember the first time listening to them and being shocked that they were actually so good. And I wasn’t even going out with their drummer…yet. The band is called The October Game.
Anyway, I got distracted here thinking of Boyfriend looking sexy drumming, when there is a pasta dish to be discussed.
So, you come home, you are hungry, you want something warm and comforting.
Spaghetti Aglio Olio e Peperoncino (or basically in plain words easy spaghetti with garlic, olive oil and other cheap bits)
Ingredients
spaghetti
3 table spoons of virgin olive oil
2-3 cloves of garlic
few red chilli flakes
handful of chopped parsley
handful of chopped walnuts
grated parmesan
1. Boil lightly salted water for pasta.
2. When the water is boiling turn the heat down a bit and start cooking spaghetti.
3. Warm olive oil in a pan. Add crushed garlic and chilli flakes. Take off the heat when it’s done. Add chopped parsley.
4. In the meantime chop walnuts and roast them in a dry pan over medium heat. Add them to the olive oil and garlic pan.
5. Drain pasta, add to olive oil. Sprinkle with nuts and grated parmesan.
6. Serve with a sigh and red wine. You deserve it.
