Skip the takeout. This luscious spaghetti con aglio, olio e peperoncino is so much better—and faster.
No need to run to the market. You almost certainly have the ingredients on hand for chef Jonathan Benno’s 15-minute spaghetti with garlic, olive oil and red chile flakesEVERY COOK SHOULD have a low-maintenance recipe like this one on file.
A graduate of Michelin-starred kitchens and currently at the helm of Benno, a fine-dining destination in Manhattan, chef Jonathan Benno is no exception. “This is a Tuesday-night pasta,” he said of his second Slow Food Fast contribution, a spaghetti con aglio, olio e peperoncino. That translates as spaghetti with garlic, olive oil and red chile flakes, and the recipe calls for little more.
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