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Cooking with Chef Didi: Spaghetti Aglio Olio e Peperoncino

Spaaghetti Aglio, Olio e Pepperoncino is a simple yet delightful dish guests enjoy al fresco in the never ending summer at Veligandu Maldives.

Spaghetti Aglio, Olio e Pepperoncino means Spaghetti with garlic, oil and chili. This classic Italian dish appeared for the first time on the Cook book “Cucina Teorico Pratica” written by Guido Cavalcanti in 1837, under the name of “Uermiculi Aglio e uoglie”.

This dish is one of the most popular pasta recipes in Italy and in Veligandu as well. This late-night Roman staple is astonishingly full-flavored that at the end of a night out with friends, it is common that someone says “Andiamo da me a farci una Spaghettata!” (Let’s go to my place to eat Spaghetti!), due to its simplicity, convenience, and flavorsome, this spaghetti recipe is almost always the first choice.

Wine Paring

The Italian sparkling wine Prosecco pairs well with this dish as Prosecco’s bubbles cleans your mouth from the odor created from the fried oil and garlic. Sauvignon Blanc, a “crisp, elegant, and fresh” white wine which is not too dry and not too strong is an alternative. Those of you who prefers red wines over white can nosh this dish with Pinot Noir wine.

A quick recipe to prepare, let Veligandus’ Maldivian chef Didi guide you on how to prepare one of the best-loved Italian dish.

Here’s everything you’re going to need

  •  3⁄4 pound spaghetti or linguine
  •  6 tablespoons extra virgin olive oil
  •  2 to 3 whole fresh pepperoncini (small red chilies), or small dried red chilies
  •  4 garlic cloves, thinly sliced
  •  Salt and freshly ground black pepper to taste (about 1⁄2 tsp)
  •  1 cup freshly grated parmesan or pecorino cheese
  •  2 tablespoons chopped fresh parsley leaves

How to cook

  •   Boil the spaghetti until it is al dente for 4 minutes, nearly but not quite done and still a bit chalky in the middle. Drain and keep it aside.
  • Heat the oil in a pot on medium heat.
  • Add the garlic and pepperoncini sauté for 2-3 minutes until the garlic is translucent and slightly golden brown.
  • Once they start to splutter, lower the heat and toss the spaghetti.
  •  Add salt and cracked black pepper to taste.
  •  Remove from the fire and plate up the dish. Garnish with parsley, cheese and additional pepperoncini.
  •  Serve it warm to your family and friends with panfry or grilled seafood and your choice of wine.

Create unforgettable moments as you savour fabulous food alongside great company at Veligandu during your beach holiday in the Maldives.
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Mas Riha – Maldivian Fish Curry By Chef Didi – Taste Of Maldives By Veligandu

For our guests who had tried this before and for those who love to cook, Veligandus’ famed and talented Maldivian chef Didi will guide you on how to prepare an authentic Maldivian Mas Riha (Maldivian Curry).  You can easily prepare this entire delicious meal in less than 30 minutes and bring the tropical Maldivian flavours to your kitchen with this luscious Mas Riha.

Here’s everything you’re going to need:

  • 2 tbsp. Oil
  • 1 Dried Gamboge
  • ½ tsp Fenugreek seeds
  • ½ tsp Cumin seeds
  • ½ tsp Sesamee seeds
  • 2 medium Onion, finely sliced
  • 4 cloves Garlic, finely chopped
  • 1  fresh ginger, peeled and julienned
  • 2 fresh tomatoes, diced
  • Few Hikadhi Faiy (Curry Leaves)
  • 3 Raanba Faiy (Pandan Leaves), cut into ½ inch pieces
  • 1 Maldivian chilli
  • 1 tsp fish curry powder
  • ½ tsp Chili powder
  • ½ tsp Turmeric powder
  • 300ml coconut milk
  • 500g Fresh Red Snapper or any other firm fresh fish cut into small cubes. (Authentic Maldivian Fish curry is usually cooked with fresh tuna, Kaṇḍumas (skipjack tuna), but also Kanneli (yellowfin tuna) or Laṭṭi (little tunny)
  • Salt to taste (about ½ tsp)

Veligandu's Chef Didi cooking Mas Riha - Maldivian Fish Curry

How to cook:

  • Heat the oil in a pot on medium heat.
  • Add the dried gamboge, fenugreek seeds, cumin seeds, sesame seeds, sauté for few seconds.
  • Once they start to splutter, add onions, ginger and garlic and stir. Add tomato, curry leaves, pandan and Maldivian chilli into the mixture. Sauté for 2-3 minutes.
  • Once the onion softens, add Curry powder, chilli powder, turmeric powder and mix well. Stir for 30 seconds until the mixture becomes fragrant.
  • Add coconut milk and cook for about 5 minutes on low heat, stirring occasionally.
  • Gently add fresh red snapper cubes and toss until all pieces of fish are well coated with the source, simmer without stirring until the fish is well-cooked, about 5-6 minutes. The fish is ready when it slightly resists flaking, to confirm, gently nudge the fish with a spoon.
  • Add salt to taste and stir gently. Simmer about 1 minute.
  • Plate up and serve hot with basmati rice or roshi (Maldivian traditional flatbread).

Mas riha is commonly eaten with steamed white rice or Basmati, but when eaten for breakfast it is served with roshi (flatbread) and eaten along with hot tea.

Tips: The real secret to a luscious curry is fresh spices. Blooming the spices is a crucial step to creating a delectable curry, as it releases the essential flavour to the curry.

Make your own Maldivian curry powder fresh at home: Roast coriander, cumin, funnel, chilli and cinnamon powder along with ground pepper and cinnamon seeds in equal quantity. Leave the mixture to cool down as you begin with your curry preparation.

Basically the fish is diced and cooked together over low fire with a mixture of sautéed onions and spices to which Coconut milk is added and left to simmer for 5-10 minutes. Once you nail the basic steps on how to make a curry, you can have your way and create your very own curry that suits your taste buds.

We will see you soon when the time is right, till then enjoy the taste of Maldives in the comfort of your home.

Mas Riha

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