Spaghetti Aglio Olio Peperonicino alla Kathy
A simple Roman classic with olive oil, garlic and red pepper flakes, with a twist
Ingredients
- 180 grams spaghetti
- 3 Tbsp extra virgin olive oil
- 2 cloves of garlic sliced
- a big pinch of red chili pepper flakes
- pinch of salt
- a dusting of Parmigiano/Pecorino to finish
- 1 can cannellini beans drained
- 1 large bunch arugula washed and de-stemmed.
Instructions
- Start your good-sized pot of salted water on boil.
- Drizzle olive oil into a warm sauté pan. Add the garlic cloves, sliced, the chili peppers, and 1-2 sprigs of fresh parsley. Heat on medium, and sauté for a few minutes. Turn off heat.
- Meanwhile, add the pasta to the pot of salted boiling water. Cook for 1 minute less than the time indicated on the package, drain but keep a cup of the pasta cooking water.
- Put the drained spaghetti into the pan with the garlic, oil, and chili peppers, add the white beans and stir for a minute. Add a 1/4-1/3 cup of the pasta water and the arugula, and sauté to wilt the arugula making sure the "sauce" coats the pasta. Salt to taste.
- Dust with grated Parmigiano/Pecorino and serve.
Notes
The addition of the white beans and arugula beefs up a very simple Roman classic. You can also add tuna (or other zucchini) when you add the white beans for an even more substantial twist.
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