AGLIO OLIO PEPERONCINI WITH FIOCCHI DI GUSTO
PREP TIME
5 Minutes
COOK TIME
10 - 12 Minutes
SERVES
4
LEVEL
Beginner
ABOUT THE RECIPE
Tips for Best Results
Pasta Quality: Use high-quality dried pasta for the best texture.
Blend Usage: Adjust based on heat tolerance. Start low for milder flavor.
Variations: Add sautéed shrimp or spinach for protein/greens, or pair with Quartet peppercorns for layered spice.
Storage: Leftovers store airtight in fridge up to 2 days. Reheat gently in skillet with a splash of water to restore silkiness.
INGREDIENTS
12 oz spaghetti or linguine (dried pasta)
¼ cup extra-virgin olive oil
4–6 garlic cloves, thinly sliced
1–1½ tsp Fiocchi di Gusto blend (adjust for heat preference)
½ cup reserved pasta cooking water
¼ cup fresh parsley, chopped (for garnish)
Freshly grated Parmesan or Pecorino cheese (for serving, optional)
Lemon zest from 1 lemon (optional, for brightness)
PREPARATION
Cook the Pasta:
Bring a large pot of salted water to a boil (use about 1 Tbsp sea salt per 4 quarts water). Add the spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve ½ cup of the pasta cooking water before draining. Drain the pasta but do not rinse—return it to the pot or a large bowl.
Prepare the Sauce:
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and cook 2–3 minutes, stirring frequently, until golden and fragrant (do not let it brown or burn, as it will turn bitter).
Infuse with Blend:
Add 1 tsp Fiocchi di Gusto blend to the skillet. Stir for 30–60 seconds to release its garlic, chili, and herbal aromas into the oil.
Combine:
Add the drained pasta to the skillet with the flavored oil. Toss to coat evenly. Pour in the reserved pasta water a splash at a time (start with ¼ cup) and toss vigorously over medium heat for 1–2 minutes—the starch from the water will emulsify with the oil to create a silky sauce. Taste and add the remaining ½ tsp Fiocchi di Gusto if more depth is needed.
Finish and Serve: Remove from heat. Stir in lemon zest if using for a fresh lift. Divide into bowls. Garnish with chopped parsley and a light sprinkle of extra Fiocchi di Gusto for aroma. Serve with grated cheese on the side if desired.