Aglio Olio e Peperoncino is a traditional recipe popular in Rome, known for being one of the simplest recipes to throw together. This recipe is perfect to make in the ...winter months, calling for only pantry ingredients. I’ve also added a twist on this recipe by dissolving saffron into a bit of the pasta cooking water. Recognized for its powerful antioxidant properties, adding saffron to your pasta is going to turn it a lovely yellow color and give it a wonderfully distinctive flavor that your family and guests will love!
Note: Red Italian dried chilis or peperoncini are sold widely in Italy, often in beautiful wreaths to hang in your kitchen. If you have trouble finding dried chilis in your area, you can also substitute with dried Calabrian chili flakes.
Love, Giulia
Cooking Brown Rice Pasta Like an Italian
● Bring 3 quarts of water to a rolling boil ● Add 1 tablespoon of salt, or as desired ● Cook pasta on high heat, stirring frequently ● Test for al dente texture, drain, and enjoy! ● Do not overcook ● Do not rinse cooked pasta
Why jovial Brown Rice Pasta?
Our award-winning Brown Rice Pasta is certified gluten-free and made in Italy with only two ingredients: organic brown rice and water. While our pasta is made without using traditional wheat, we still choose to use time-honored pasta making techniques from long ago.
Once the brown rice is harvested, the fresh crop is dried, cleaned and milled. Then it is brought to our family-run pasta manufacturers just outside of beautiful Lucca, Italy, where this family has been crafting pasta for over a century and a partner of ours for over a decade. After mixing the brown rice with water from local mountain springs, each shape is pressed through bronze dies, which gives the pasta a course surface that will onto sauce better. We dry our pasta slowly at low temperatures to preserve the nutrients and delicious flavors.
We know that this extra attention to detail and dedication to preserving traditional techniques will continue to give our pastas their delicious flavor and hearty texture.
Aglio Olio E Peperoncino with Gluten Free Pasta
Ingredients
3 to 4 garlic cloves
1 to 2 dried Italian chilis (or substitute with dried Calabrian Chili flakes)
Chop garlic and chili into thin slices, adjust quantities according to taste. Set aside.
Cook pasta according to packaging instructions and while it is cooking, make the sauce. Make sure to take out and reserve about ½ cup of pasta water, after the pasta has been boiling for a few minutes.
Heat up the olive oil in a pan on medium heat. Once hot, throw in the garlic and chili and cook until the garlic is beginning to brown slightly. Turn off the heat and leave to cool.
While the oil cools, dissolve the saffron in the pasta water that was saved and let rest for about a minute.
Return the oil to the heat and set it on low, pour the saffron and pasta water into the mixture and let cook down for 2 minutes. Sprinkle salt into the sauce and mix in.
Once the pasta is cooked, strain it and place it directly into the pan with the sauce still on low heat. Mix everything together for a minute or two to incorporate and serve immediately.
Giulia,. this looks delicious, and Ray and I will be making it later this week. We miss our yearly trips to the villa, and hope to see all of you soon. Hugs to you, Livia, Rudolpho, Lorenzo, and Paola. Felice primavera!
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