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Spaghetti Aglio, Olio e Peperoncino Peperoncino or Diavoletto is used throughout Abruzzese cuisine. It is a small, dried, hot red pepper that adds flavour and a slight kick to any sauce. Cook the diavoletto whole without breaking it as the seeds are what make the food hot. It is also used to make Olio Santo, holy oil, a very spicy oil. This member of the Capsicum family, rich in vitamin C is allegedly said to cure rheumatism, hair loss, slow-healing wounds and high cholesterol levels. Because it has the effect of increasing the blood supply, peperoncino is also reputed to stimulate the libido, an unusual property for "holy" oil. This is the sauce that the Abruzzese make when they get together for an impromptu spaghettata, (to cook and eat some spaghetti) usually after a night out on the town. It was also considered a poor man's meal, even when the pantry is empty an Italian always has pasta, oil and garlic on hand! I've always thought of it as the "Italian Kraft dinner." The beauty of this dish is its simplicity.
Have your spaghetti cooking and almost done before starting the sauce. In a large skillet, heat the olive oil over medium heat. Add the garlic and diavoletto and cook, stirring until the garlic just starts to colour. Remove from the heat, add the drained spaghetti to the skillet and toss, stir in the parsley. Serve immediately. * You can substitute the oil and diavoletto with Olio Santo for a very "hot" spaghettata. Enjoy with a bottle of Montepulciano d'Abruzzo or Trebbiano d'Abruzzo. Buon Appetito! Fernanda Cerone
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