Aglio, Olio e Peperoncino (Garlic, Oil and Chili Pepper) is a classic Italian staple pasta dish. It's the easiest, quickest and tastiest pasta dish you can cook! But if you want to take it up a notch, then try this version with roasted cherry tomatoes and it will immediately become your new favorite dish. —Jessica Montanelli
Garlic cloves, halved
EV Olive OIl
Chili Pepper flakes
Cherry tomatoes, halved
Pecorino cheese, grated
In This Recipe
Bring to boil a large pot of salted water.
Spread the tomatoes on a sheet pan over parchment paper or aluminum foil, then drizzle with olive oil, sprinkle a little bit of sugar, then add the salt and some chilli pepper flakes. Toss with your hands to coat them well, then spread them again and put in a preheated oven at 220°C (430°F) on the top rack.
Toss the spaghetti in the boiling water and after a few seconds mix with a fork or tongs so they don't stick together.
Add the olive oil in a large pan with the garlic and fry at low heat so the garlic will cook but not burn. If it browns too quickly, remove from the heat for a little bit so the oil will cool down.
When the tomatoes are caramelized, take them out of the oven (if instead it takes too long, put them under the grill for a few minutes).
Remove the pan with oil from the heat, drain the pasta and add it to the pan (be careful, if the oil is too hot the water drops will "explode" at contact and will splatter all over).
Add the chilli pepper flakes and toss the pasta well so it gets nice and oily. Serve with the roasted tomatoes on top, some shredded basil and grated Pecorino cheese.