Ciao a tutti!
In the region of Campania we find a traditional vegan dish such as this one that is really easy to make: Spaghetti aglio, olio e peperoncino (Spaghetti with garlic, olive oil and hot peppers).
There are many regions that would like to make claim to this dish. In fact, it is famous in all of Italy. It did get it’s roots in Campania in the city of Naples. It is usually considered a poor persons dish. In fact many students like this dish because it is quick to make, economical, but very tasty!
Garlic and olive oil are 2 condiments that are extremely simple to use, but full of taste. In this recipe long pasta is used: spaghetti, vermicelli or linguine.
The ingredients call for 200 grams of pasta. (About 100 grams per person). Let the pasta boil for about 10 minutes until it reaches al dente. In the meantime sautee’ together the garlic, olive oil and a bit of hot peppers. After the pasta is ready it can be directly mixed with the oil, garlic and peppers.
The quality of olive oil is important for the taste and also for mixing the pasta together. If not enough oil is added or the quality is not so good, the pasta will become dry.
Variations are used throughout Italy. Some recipes like to add parsley (prezzemolo) for a nice green garnish. Other recipes may call for bread crumbs. Bread crumbs being used were sometimes called the “poormans” variation. Breadcrumbs, also, will not alter the taste as in other variations.
One other variation not vegan, and not traditional of this dish, is that some restaurants may add grated parmesan cheese. Watch out for that if dining in restaurants.
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