This is one of my favourite dishes. It’s one of the first things you can teach your children to cook – if they are adventurous with strong flavours – and it will stand them in good stead for the rest of their lives, when money is short or cooking for a gang at university or after a late night.
My wife, Plaxy, cooks this for us when we arrive in Puglia on the silly o’clock flight, having been up since 3am. A cold crisp white wine, a bowl of green salad and a plate of aglio olio e peperoncino before a siesta, and all is well with the world.
