You might believe it or not, but in Italy we have a quite common tradition to have a midnight Spaghettata (Spaghetti festival) with friends during summer time, to celebrate a successful event organized or simply after a party. Since it is late in the night and there is not much time to prepare a complicated condiment, the most commonly prepared dish is Spaghetti Aglio Olio e Peperoncino (Spaghetti with garlic, olive oil and chilly).
This dish is super easy to prepare and gives you a blast of taste and energy. The presence of chilly, moreover, makes this plate suitable to fight against flue and other similar infections.
We can make it in 10 minutes, just the time to cook the spaghetti. Just put extra virgin olive oil in a pan and heat it. Once it is hot put in the pan some garlic cloves and let them brown. I usually use 2 cloves per person but you are free to follow your taste buds.
Once the cloves are golden color, remove them from the oil and add the chilly, preferably the fresh small red chilly peppers from southern Italy that you have sliced in advance. If you do not have fresh chilly peppers, you can use the dry flakes or powder. Just remember that the powder will burn quickly and its flavor will be stronger in the oil.
Pay attention to two things: wash thoughtfully your hands after having cut the peppers and keep the heat on low/medium to avoid the chilly, rich in water, to violently react in the oil. You shall just let the peppers release their flavor in the oil. No need to cook or burn them. How much chilly to add? It is entirely upon you and your taste as well as the choice to leave the peppers inside the oil (as I do) or remove them (this option is not possible if you use the powder).
If you we have planned the cooking session at the perfection, at this time we should have the spaghetti cooked and ready to be drained. Once you have done so, put them in the pan with the oil and let them “fry” a bit with moderate to high heat, continuously tossing them.
At my place, we add at the “frying” spaghetti an handful of bread crumbs that will make your pasta even crunchier.
Serve hot with a handful of grated Parmesan cheese on top.