Spaghetti Aglio, Olio e Peperoncino
Olive oil, garlic, and chili are all you need to make Italian spaghetti aglio, olio e peperoncino. It’s the perfect dish when your fridge is empty, you need a super-quick meal, you need to feed a lot of people fast, or you want a delicious Italian recipe with minimal ingredients for maximum flavor.
Using just a few pantry staples, spaghetti aglio, olio e peperoncino celebrates the winning combination of good extra virgin olive oil, infused with a kick of garlic and a zing of chili pepper, coating perfect al dente spaghetti. Like many Italian recipes, its beauty is in its simplicity, allowing the flavors to shine.
Mastering this dish means you always have a great traditional Italian recipe at your fingertips, requiring neither fancy ingredients nor lots of time. Whether you whip it up for a speedy lunch or as a late-night meal, it’s a recipe that will never let you down.
Every household has its preferred method of creating the dish. We use our trusted cookbook Il Talismano della Felicità to achieve the perfect balance of spiciness, but once you have the technique down, you can adjust the flavors to your palate.
Spaghetti Aglio, Olio e Peperoncino
Ingredients (Serves 6)
- 600 g (21.2 oz) spaghetti
- 2 whole cloves of garlic
- Extra virgin olive oil
- Bunch of fresh parsley, chopped
- Salt
- Red chili pepper
Instructions
- Cook the Spaghetti:
- Bring a large pan of salted water to a boil and add the spaghetti.
- Prepare the Sauce:
- While the pasta cooks, heat a cup of olive oil in a large frying pan and add the whole garlic cloves and chili. Cook until the garlic starts to turn golden, then remove the garlic cloves from the pan.
- Combine and Serve:
- Once the spaghetti is ready, drain and mix with the oil, then add the chopped parsley before serving.
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