Hot Dish: Pasta Agiolo e Peperoncino

This is how good this simple recipe looks

If you use another language to name a dish it seems deceptively fancy.

This Italian dish simply means pasta with garlic oil and chili pepper. I like to jazz it up with a few extra vegetables so it becomes a meal, but the principal of simplicity stays the same.

This is great when you are trying to finish off that half a bell pepper which has been sitting in the fridge all week, and the last few sad wrinkly mushrooms in the bottom of their paper bag.

So use up those forgotten vegetables, and make yourself a delicious meal in under 20 minutes!


-I pot boiling salted water

-2 cups uncooked penne pasta

-2 Tbsps olive oil

-1 onion, sliced into crescents

-2 cloves garlic, minced

-1 bell pepper, chopped

-5 mushrooms, sliced

-1 Tbsp butter

-Dried red chili, to taste

-1 tsp dried oregano

-Salt and pepper, to taste

-1 cup white wine (only, if you have leftovers in the fridge)

1. Put on a mid size pot of water to boil. When the water reaches a rolling boil, add a pinch of salt and the pasta. Boil for 7 minutes. Save 1 cup of the pasta water, then drain the remaining water.
Set aside.

2. While the pasta is cooking add the oil, onions and mushrooms to a large frying pan.  Sauté on a medium heat until the onions and mushrooms are golden brown.

3. Add the garlic, chili flakes, oregano salt and bell pepper and sautee for two minutes. Finally, add your wine if available (If you don’t have wine just use 1 cup of the pasta water instead) and butter and simmer for 2 minutes.

4. By this time your pasta should be done. Add it to the frying pan and coat the pasta in sauce and oil. Top with grated parmesan cheese.

Editors Note: Visit our website to find Hot Dish recipes you may have missed over the past couple of months. There are many affordable and delicious recipes, waiting for you to cook and devour them.