The four most famous pastas from Rome are:
- Cacio e pepe (“cheese and pepper”) pasta
- Spaghetti aglio i oglio (“garlic and oil)” pasta
- Spaghetti alla carbonara
- Spaghetti alla amatriciana
- This can be red or white. The latter is also called spaghetti alla Gricia or the amatriciana bianca.
Recipe for Spaghetti aglio e oglio
This is also known as pasta del cornuto, because traditionally it was the wife who would cook the pasta for the husband who was working many hours to prepare delicious dishes. But if the wife had an affair and thus had no time to cook before the husband came home, she could rush home to cook and prepare something in five minutes. So, when you are in a hurry, this is the pasta to prepare.
Ingredients (for 5 people)
- 1 full box box of spaghetti (a box of spaghetti serves 5 people so adjust accordingly)
- ½ cup olive oil
- 2-3 cloves garlic, crushed
- 2 tablespoons fresh parsley, chopped
- 1/2 small glass container anchovies, chopped (I use Bellino filet of anchovies and olive oil in 4.25 oz jars)
- 1 or two spicy thai peppers (or a pinch of red pepper flakes)
- Optional – capers
- As the pasta is boiling, heat the oil in a small saucepan (I use a 4 and ¾ inch copper saucepan, but any small saucepan will do).
- Put the garlic into the oil and allow it to cook on moderately low until the garlic takes on a golden color. Use a fork to remove the garlic and discard the garlic.
- Bring the heat up, then add the parsley, chopped anchovy and the hot pepper. Stir for 30 seconds, then turn off the heat. The anchovies should have virtually dissolved in the olive oil.
- Once the pasta is ready – remember, this means al dente – pour it into the colander, give it a shake to remove excess water, and then put the pasta back into the same hot pot you used to cook the pasta
- Turn the heat to high, immediately add the oil mixture, and mix together for 30 seconds to a minutes.
- Turn off the heat. If you like capers add them. Otherwise, eat as it is!