Explore the flavors of Italy with Spaghettoni, spring onion, and chili.

Spaghettoni with Spring Onion and Chili

Explore the rich flavors of Italian cuisine with this classic recipe for Spaghettoni with spring onion and chili. Renowned chef Alessandro Negrini from the Michelin-starred restaurant ‘Il luogo di Aimo e Nadia’ in Milan shares this significant dish, highlighting his culinary journey.

In a conversation with psychologist Michele Mezzanotte for the vodcast ‘La ricetta che ti fa felice’, Chef Negrini reveals that this recipe was originally created in 1965 by Aimo Moroni. It remains a staple on the menu, inspired by the traditional pasta with garlic, oil, and chili, showcasing the essence of Italian recipes by transforming simple ingredients into a unique taste experience.

Fresh Tropea spring onions, chili, basil, and cherry tomatoes come together to create a creamy, aromatic sauce that instantly evokes the authentic flavors of the region, bridging past and present. Embark on this culinary journey with Spaghettoni with spring onion and chili, a simple yet impressive dish perfect for a gourmet dinner accessible to everyone.

Discover More Italian Pasta Recipes

• Spaghetti with Spring Onion Cream and Taleggio
• Tagliatelle with Spring Onion and Sausage
• Pasta with Pumpkin and Spring Onion Oil

Ingredients

• 300g Spaghettoni
• 2 Fresh Tropea spring onions
• 1 Fresh chili pepper
• 10 Cherry tomatoes
• Extra virgin olive oil
• Salt to taste
• Fresh basil leaves

Instructions

1. Cook the spaghettoni in a large pot of salted boiling water until al dente.
2. Meanwhile, slice the spring onions and chili pepper.
3. In a pan, heat olive oil and sauté the onions and chili until soft.
4. Add the cherry tomatoes and cook until they soften and release their juices.
5. Drain the pasta, reserving a cup of the cooking water.
6. Add the spaghettoni to the pan with the sauce and toss to combine, adding reserved water if needed.
7. Garnish with fresh basil leaves and serve hot.

Total Time: 30 min

Cuisine: Italian