- Ready in just 20 minutes.
- Made with simple pantry ingredients.
- Naturally vegetarian and dairy-free.
- Delicious garlic and chili flavor.
- Easy to adjust the spice level.
- Perfect for quick lunches or dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pasta
- 12 ounces spaghetti
- 1/3 cup extra-virgin olive oil
- 5 garlic cloves, thinly sliced
- 1–2 fresh red chili peppers, finely chopped
- 1/2 teaspoon red pepper flakes, optional
- Salt, to taste
- 1/4 cup fresh parsley, chopped
- 1/2 cup reserved pasta cooking water
Directions
- Bring a large pot of salted water to a boil and cook the spaghetti until just al dente.
- Reserve 1/2 cup of pasta cooking water, then drain the spaghetti.
- Heat the olive oil in a large skillet over medium-low heat.
- Add the sliced garlic and cook gently for 2–3 minutes until lightly golden.
- Stir in the chopped chili peppers and red pepper flakes. Cook for another 30 seconds.
- Add the drained spaghetti directly to the skillet.
- Pour in a little reserved pasta water and toss until the pasta is evenly coated with the garlic-infused oil.
- Add the chopped parsley and adjust the salt and spice level.
- Serve immediately while hot.
Servings and timing
- Servings: 4
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
Variations
- Extra Spicy: Add more fresh chili peppers or red pepper flakes.
- Lemon Garlic: Add fresh lemon zest and a squeeze of lemon juice.
- Anchovy Version: Melt a few anchovy fillets into the olive oil for deeper savory flavor.
- Cherry Tomato: Add halved cherry tomatoes for freshness.
- Garlic Breadcrumbs: Sprinkle toasted breadcrumbs over the finished pasta.
- Parmesan: Add grated Parmesan cheese if desired.
Storage/Reheating
Store leftover spaghetti in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium-low heat with a splash of water and a little olive oil until thoroughly warmed. Avoid overheating, which can dry out the pasta.
Freezing is not recommended because the texture may become soft after thawing.
FAQs
1. What does Aglio, Olio e Peperoncino mean?
It means garlic, oil, and chili pepper in Italian, referring to the dish’s main flavor ingredients.
2. Can I use red pepper flakes instead of fresh chili?
Yes. Red pepper flakes are a convenient substitute for fresh chili peppers.
3. Why is my garlic bitter?
Garlic becomes bitter when it burns. Cook it gently over medium-low heat until lightly golden.
4. Can I use another pasta shape?
Yes. Linguine and other long pasta shapes work well.
5. Is this recipe vegetarian?
Yes. The basic recipe contains no meat or animal products.
6. Can I make it less spicy?
Absolutely. Reduce the amount of chili pepper or omit the red pepper flakes.
7. Why should I reserve pasta water?
The starchy water helps the olive oil coat the spaghetti evenly and creates a silky texture.
8. Can I add vegetables?
Yes. Spinach, zucchini, mushrooms, or cherry tomatoes are delicious additions.
9. What olive oil works best?
A good-quality extra-virgin olive oil provides the best flavor.
10. Can I prepare this pasta ahead of time?
It’s best served fresh, but leftovers can be refrigerated and gently reheated.
Conclusion
Spaghetti Aglio, Olio e Peperoncino is a simple, flavorful Italian pasta recipe that proves delicious meals don’t require complicated ingredients. With fragrant garlic, quality olive oil, and spicy chili peppers, this quick dish is perfect for an easy and satisfying homemade dinner.
