Spaghetti aglio, olio e peperoncino
Spaghetti aglio, olio e peperoncino is a classic Italian pasta dish that’s all about simplicity and bold flavor. The name literally means “spaghetti with garlic, oil, and chili pepper.”Here’s what goes into it:Spaghetti: The base—though other long pastas like linguine work too.Aglio (garlic): Usually sliced thin and gently sautéed until golden.Olio (olive oil): A good-quality extra-virgin olive oil carries the flavor.Peperoncino (chili pepper): Either fresh or dried red chili flakes for a little heat.Optional finishing touches: A sprinkle of parsley or grated Parmigiano, though traditional Roman versions skip the cheese altogether.The magic comes from how the warm oil infuses with the garlic and chili, coating each strand of pasta. It’s a minimalist dish, but when done right, it’s full of aroma and personality—quick, comforting, and deeply Italian.
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Ingredients
- 400 g spaghetti (14 oz)
- 4–5 cloves garlic thinly sliced
- 1–2 fresh red chili peppers (or 1–1½ tsp dried chili flakes), finely chopped
- 100 ml extra virgin olive oil (about 7 tbsp)
- Salt for the pasta water
- Fresh parsley (optional), chopped
- Extra olive oil or a squeeze of lemon, (optional) for finishing
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (according to the package instructions). Reserve about 1 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and cook gently until it becomes fragrant and just slightly golden — don’t let it burn, or it turns bitter.
- Stir in the chopped chili or chili flakes. Let them sizzle briefly to release their flavor, about 30 seconds to 1 minute.
- Add the drained spaghetti directly into the pan with the oil, garlic, and chili. Toss well, adding a splash or two of the reserved pasta water to help the oil create a smooth, glossy coating on the noodles.
- Taste and adjust the seasoning. Add chopped parsley if you like, another swirl of good olive oil, or even a touch of lemon zest for brightness.
- Serve immediately, preferably with a glass of crisp white wine.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 577kcal (29%)Carbohydrates: 76g (25%)Protein: 13g (26%)Fat: 24g (37%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 3gMonounsaturated Fat: 17gSodium: 7mgPotassium: 235mg (7%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 0.3IUVitamin C: 1mg (1%)Calcium: 27mg (3%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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