Spaghetti Aglio, Olio e Peperoncino, The Nonna Grazia Way
This is a quick and hearty meal that can be done in the time it takes to cook the pasta properly. It's the original 'fast-food' and was often cooked to satisfy sudden hunger after a hard day out in the fields.
50g Anchovies in olive oil, chopped
2 cloves garlic, chopped
¼ tsp crushed dried red chillies
50 ml olive oil
Pecorino Romano or Parmesan cheese
Boil the spaghetti in salted water as instructed on packet – usually about 10 to 12 minutes.
After the spaghetti has been cooking for about 5 minutes, begin the following:
In a large frying pan heat the olive oil gently over a medium to low heat.
Add the garlic and gently fry until pale golden. It’s very important not to let the garlic burn.
Add the anchovy and allow to dissolve, stirring it into the oil.
Add the crushed dried red chillies.
When the pasta is cooked, add one ladle of the hot water from the pasta saucepan into the frying pan, before straining the pasta.
Toss the drained pasta quickly into the oil mixture in the frying pan and mix thoroughly.
Serve immediately with grated Pecorino Romano or Parmesan cheese.
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