What do you call a late-night snack with friends? If you’re in Italy, it might be called a spaghettata, a slang term which basically means eating lots of spaghetti with your buds.
Pasta is such an important part of Italian cuisine that it would be hard to walk into any restaurant and not find it on the menu. And it would just as hard to walk into any Italian home and not find some kind of pasta in the pantry. It’s more popular in the southern half of the peninsula and the islands, but it’s also part of many Northern Italian traditions. Especially since the 1600s and 1700s, when producers in Naples began making dried spaghetti and distributing it to other parts of Italy, pasta has been a major Italian staple.
So, to continue this long-standing Italian tradition, why not have a spaghettata? The next time you’ve been out on the town with a rambunctious group, nobody’s ready to hit the sack, but you’re all famished… here’s a recipe that should hit the spot. And the great thing is that all the ingredients can be stored long-term and are probably stuff you already have in your cupboard. But, most importantly, it’s tasty enough to satisfy your cravings!
Spaghetti aglio, olio e peperoncino
2 cloves garlic, sliced or smashed
60-70g olive oil
1-2 small dried red peppers (more to taste)
salt to taste
Bring a large pot of water to boil, salt with a generous pinch and add the spaghetti. While the pasta cooks, heat up the olive oil in a frying pan over low heat, add the garlic (can be sliced if you want to eat it or just smashed if you want to remove the garlic before serving) and red peppers. After garlic is browned, turn off heat. When spaghetti is al dente, drain and add pasta to the frying pan. Finishing cooking in the oil and add salt if necessary. Serve hot.
Protip: If you have some Italian parsley, sprinkle chopped parsley on top of the pasta as a garnish.
The recipe can be doubled or tripled for larger crowds!