Alessandra's Spaghettata (Aglio Olio e Peperoncino) Authentic Recipe with Mortar and Pestle
This pesto is a condiment I created for the world-famous dish: Spaghetti Aglio Olio e Peperoncino or spaghetti with garlic, olive oil, and chili. I realized that there was a possibility to turn that dish into a pesto using the mortar and pestle. With just three ingredients, you can have a fantastic, delicious base ready for any quick lunch or dinner.
Spaghetti Aglio Olio e Peperoncino comes from Naples and its surrounding areas in the region of Campana, even though many other Italian regions have appropriated this genius recipe for their kitchens! We love to make this dish at midnight with friends during the long summer nights. Why? Because it's easy to prepare, has just 3 ingredients readily available, and can be made in just a few minutes.
Hi, my name is Alessandra Lauria, I am a Sicilian pasta maker expert, a dinner party host, and creator and founder of The Pasta Studio - an online (and offline) pasta school. As my roots are Sicilian, I tend to share what’s locally delicious to me. Hope you will enjoy it as much as I do!
Once I decided to make a pesto out of this recipe, using the mortar and pestle was the obvious choice. It helps break down the chili pepper while perfectly blending with the lemon juice and olive oil.
Alessandra's Spaghettata with Mortar and Pestle
This easy to make pesto will help you cook up Spaghetti Aglio Olio e Peperoncino any day of the week!
16g of garlic
Juice of 1 small lemon
The tip of fresh chili (Italian red pepper chili)
10g of fresh basil
3 tbsp of Extra Virgin Olive Oil
Pinch of sea salt
Mortar and Pestle
Juice the lemon and set it aside. Pick the basil leaves and give them a quick wash.
Add the garlic and chili into the mortar with a pinch of salt and break down with the pestle. Then add the basil leaves and break those down as well.
Next, add the olive oil while mixing with the pestle. Finally, add the lemon juice while continuing to mix.
To create the classic Spaghetti Aglio Olio e Peperoncino, mix your pesto with the pasta and a bit of pasta water. You can also use this pesto as a dressing for salads or on top of fish, if you want to add a spicy kick to your dish.
It is a pesto that you can always leave ready in the fridge as it’s vegan and does not have ingredients that go bad. However, just bear in mind that the lemon juice can start to taste bad after a while.
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