La Chinata – Recetas

Pasta Aglio, Olio and Peperoncino

Recipe by
20 min
Prep: 5 min | Cook: 15 min | Servings: 4 people


  • 320 g spaghetti
  • 6 tablespoons olive oil
  • 6 garlic cloves, thinly sliced
  • 1 tablespoon La chinata smoked pepper flakes
  • 70 g fresh grated Parmesan cheese
  • salt, black pepper to taste



Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook according to the directions on the package. When pasta is done, reserve 200 ml cup of the cooking water before you drain the pasta.

Meanwhile, in a large pan or shallow pot heat the olive oil over medium heat. Add the garlic and cook for one minute. Add the smoked pepper flakes and cook for 30 seconds more. Add 200 ml cooking water and simmer for about 5 minutes, until the liquid is reduced by about a third.

Season to taste with salt. Remove the pasta from the water, transfer to the pan and toss to coat. Drizzle with small amount of olive oil and serve with grated Parmesan cheese.

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