Fresh Spaghetti alla Chitarra with Garlic, Oil, and Chili

Bolognami Fresh Spaghetti alla Chitarra paired with Garlic, Oil, and Chili sauce is a true specialty. Spice lovers will "rejoice" (richerà) with this recipe. It is incredibly simple to prepare; as long as the few ingredients are fresh and fragrant, the sauce marries beautifully with this fresh pasta. While these Spaghetti alla Chitarra are a perfect match for Garlic, Oil, and Chili, they are also exceptional with our other sauces, such as Hare Ragù, Goose Ragù, Sugo dell’Aia (Poultry Sauce), or classic Tomato and Basil.


The Ancient History of Aglio, Olio e Peperoncino

Originating from Southern Italy, this sauce is often called the "poor man's version" of the famous Neapolitan Spaghetti alle Vongole (white clam sauce). When clams were unavailable, one could always find a bit of olive oil, a few cloves of garlic, a chili pepper, and some parsley. Thus, Aglio, Olio e Peperoncino was born now a staple of Italian cuisine. Though the recipe is simple, a great result requires attention to detail: use fresh ingredients and sauté them gently without burning them. The Bolognami version is particularly delicious because the texture of the fresh Chitarra pasta grips the sauce perfectly.

Ingredients Serves 4

  • 500g Bolognami Fresh Spaghetti alla Chitarra
  • 1–2 Fresh Chili Peppers
  • 4-6 Garlic Cloves
  • 8 Bolognami Timut-Sichuan Peppercorns
  • Bolognami Santa Margherita Extra Virgin Olive Oil
  • 2 Sprigs of Parsley
  • Bolognami Fior di Sale Sea Salt from Trapani

Preparation

Bring a large pot of salted water to a boil. In a pan, pour a generous amount of Santa Margherita Extra Virgin Olive Oil. Peel the garlic, cut each clove in half, and remove the germ (the "soul") from the center. Slice the chili pepper and add it to the oil along with the garlic. Sauté over low heat; the ingredients should stay fresh and fragrant, never burnt. Drop the Spaghetti into the boiling water (cook for approximately 5 minutes). Finely chop the parsley and crush the Timut-Sichuan Peppercorns. (The citrusy aroma of this pepper provides an extra "kick" to the dish). Add a splash of the pasta cooking water to the oil and garlic mixture and let it simmer for 1 minute. Drain the Spaghetti while it is still perfectly al dente and toss them thoroughly in the sauce. Add the crushed pepper and parsley, give it one final toss, and serve. Buon appetito!

Wine Pairing: Pinot Nero Castello della Sala Antinori

For this dish, we have paired a Pinot Nero from Castello della Sala Antinori. Produced since 1990, this red wine is the "alter ego" of the famous Cervaro della Sala; together, they represent the complex and refined soul of the estate. Grown at 400 meters above sea level in fossil-rich limestone and sedimentary sand, this wine appears ruby red with garnet reflections. On the nose, it offers typical varietal aromas of violet, currant, and raspberry, with light hints of pink pepper. On the palate, it is persuasive and harmonious, rich in spicy nuances with silky, refined tannins. While remarkable now, it evolves beautifully with over 5 years of aging potential.