I am an Italian chef and this is the delicious (and very simple) spaghetti recipe that I make after a long night.
- Italian chef Max Mariola shared his recipe for spaghetti with aglio olio peperoncino
- The recipe is the ultimate “comfort” food that every Italian has mastered.
A professional chef has revealed the latest “comfort” recipe that all Italians have mastered.
Max MariolaSpaghetti con aglio olio peperoncino recipe is the “perfect” dish to end a long day, and foodies can’t help but recreate it.
The simple recipe calls for parsley, spaghetti, garlic, hot peppers, and olive oil, and it comes together in less than 30 minutes.
“This is what Italians need after a long day,” Mariola said of the “game-changing” pasta dish.
scroll down for video
Max Mariola’s Spaghetti Aglio Olio Peperoncino Recipe is the “perfect” dish to end a long day, and foodies can’t help but recreate it.
How to make Max Mariola’s aglio olio peperoncino spaghetti
- chilli Peppers
- Olive oil
- Chop the parsley and garlic, while simultaneously heating the olive oil in a large skillet
- Place the parsley stalks and garlic in the olive oil and allow to brown before removing.
- While the oil remains on the stove, place the pasta in salted water and bring to a boil.
- While the pasta is boiling, grate the garlic over the olive oil, followed by the red and green chiles.
- Add the chopped parsley and a little cooking water to the oil.
- Place the spaghetti al dente in the pan and stir well.
- Add more salt and pasta water, finally top the food with peperoncino cheese.
Fountain: Max Mariola
The Italian chef first chopped the parsley and garlic, while simultaneously heating the olive oil in a large skillet.
She then placed the parsley stalks and garlic in the olive oil and allowed it to brown before removing it.
The chef cautioned against letting the garlic burn too much during this step.
While the oil remained on the stove, Mariola placed the pasta in salted water and brought it to a boil.
Meanwhile, Mariola grated garlic over olive oil, followed by red and green chillies.
For the next step, the chef added the chopped parsley and a little cooking water to the oil, and added the spaghetti al dente to the pan.
“Let the pasta absorb all the flavor,” advises the chef.
He then added more salt and pasta water, and finally completed the meal with peperoncino cheese.
Thousands of foodies flocked to the comments to praise Mariola’s delicious dish.
“Oh my gosh, my dad used to do this to me when he was sad,” one woman shared.
“Looks amazing, gotta try it tonight,” wrote another.
‘I love your pasta, it has so much dimension.’ said a third.