This Spaghetti Aglio Olio e Peperoncino (Spaghetti with Garlic, Oil and Chili) is another quick and easy Italian pasta classic that comes together in 20 minutes. It is simplicity at its best offering you an incredibly delicious pasta dinner!
Authentically Neapolitan, spaghetti Aglio e Olio is widely popular and proudly Scillian, contributing its ingredients to inexpensive, easily available pantry ingredients.
This recipe is frequently referred to as a quick and easy weeknight dinner because it can quite literally be cooked in 15 minutes. While you talk about how your day was and unwind, the pasta is cooking.
Spaghetti pasta cooks for between 9 and 11 minutes and in that time, you make the garlic, oil and chili which will be done before the pasta is almost al dente.
A huge family favorite in our home, it's the kind of dish that needs no effort at all, is wholesome, satisfying and delicious.
For us, it's not only a weeknight meal, today is Sunday as I write this post, and with the just two of us home, it' quicker than a slow roast or even an air fryer roast beef or an air fryer pork belly.
I decided to take fresh photos and give this recipe an update. June 2024.
What Does Spaghetti Aglio Olio e Peperoncino Mean?
It's the name of this popular Italian recipe that uses garlic, oil, chili and spaghetti.
Ingredients For Spaghetti Oil and Chili
Dry Pasta: Predominantly used in this spaghetti Aglio e olio is spaghetti but you can use any other type of pasta. Bucatini which I used in this Creamy Bacon Pasta is a great option, linguine, fettuccine or even fusilli.
Fresh Garlic: We slice the garlic rather than chop or mince. The idea is that you cook the garlic till golden brown, so it crisps up, it's in the timing of how long you cook it. Please don't use ready-made chopped garlic or any type of jar garlic, it will not be the same experience.
Olive Oil: The best quality extra virgin olive oil that you can work into your shopping list and budget will be the right one. Like the garlic, the oil affects the overall taste.
Chili: Our favorite types of chilies for cooking range from fresh chili, Calabrese spice, and crushed red pepper chili flakes. They all bring a pop of color and an invigorating pop of heat! Bon Appétit Test Kitchen has great article on chili types if you want to know more.
Kosher Salt: In this recipe, we are using Morton kosher salt, but you can use any salt that you prefer. I love this salt because it doesn't over salt my food easily leaving room to add if necessary.
Fresh Parsley: Another home-grown potted herb, that I love! It must be fresh, and you can use any of your favorite fresh herbs. Fresh basil is another great choice.
Parmesan Cheese: Freshly grated cheese because there are so few ingredients in this recipe, it's imperative that they are of the highest quality. We often interchange with Pecorino Romano cheese but please taste as you go because Pecorino contains more salt! The cheese in this recipe is completely optional and only added when serving.
How to Make Spaghetti Aglio E Olio E Peperoncino
An Italian classic recipe that uses 4 simple ingredients, spaghetti, olive oil, chili and garlic. The cheese and fresh parsley are optional.
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Step 1: Cook the Pasta
Bring a large, generously salted pot of water to a boil. Cook the pasta per packet instructions up to 1 minute before al dente (perfectly cooked).
Step 2: Cook the Garlic
Heat the oil and fry the onions on medium heat and watch they don't burn!
Step 3: Add the Chili
As the garlic begins to soften, add the chilies, mix and watch they don't burn. This will fry in the oil for about 1 to 2 minutes.
Step 4: Toss the Pasta
Add the cooked pasta and toss into the garlic and chili while pouring in the pasta water. Keep tossing and adding the water, you will see the water start to thicken into a sauce also known as emulsify - water and oil combination. Add pasta water if you want more of a sauce.
Step 5: Serve
Add the chopped parsley, toss together and add any remaining dried chili and parmesan cheese if using. Enjoy!
Recipe Notes and Variations
Cheese: Parmesan cheese is completely optional and not standard to the traditional spaghetti Aglio Olio E Peperoncino. You can use Pecorino Romano if preferred although much saltier so taste as you add.
Herbs: Fresh parsley can be substituted with any other preferred herb like basil or oregano. Although fresh herbs are preferred, feel free to add any herb that you like.
Pasta: Spaghetti is the pasta of choice in this recipe. Next would be any other long pasta type like bucatini, capellini (Angel Hair) or Linguine and last, any other pasta, fusilli, fettucine etc.
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- Pasta e Fagioli (Italian Pasta & Beans)
- Mushroom Pasta
For a 7 minute insanely delicious pasta then you must try this Pasta Pronto, Easy Pasta in 7 Minutes and Serves One
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Spaghetti Aglio Olio e Peperoncino
Ingredients
- 200 grams spaghetti (200g/0.440 lb.) or any long pasta
- ¼ cup olive oil
- 4 fresh garlic cloves, peeled and sliced peeled and sliced
- 2 tsps. red chili flakes or 1 small red fresh chili, sliced
- 2 Tbsps. chopped fresh parsley chopped
- ¼ cup freshly grated parmesan cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to the boil and cook the 200 grams spaghetti (200g/0.440 lb.) or any long pasta. Reserve a cup of starchy pasta water and cook the spaghetti one minute less per packet instructions. Once ready, reserve one 1 cup of pasta water, and drain the pasta.200 grams spaghetti (200g/0.440 lb.) or any long pasta
- Garlic Chili & Oil: In a skillet heat the ¼ cup olive oil over medium heat and add the 4 fresh garlic cloves, peeled and sliced. Watch they don't burn and once they are starting to slightly brown, add the2 tsps. red chili flakes or 1 small red fresh chili, sliced . Cook for a couple of seconds and watch they don't burn. Leave a little chili for tossing later.¼ cup olive oil, 4 fresh garlic cloves, peeled and sliced, 2 tsps. red chili flakes or 1 small red fresh chili, sliced
- Combine: Add cooked pasta to the chili/garlic pan and toss it well adding a ¾ cup of reserved pasta water and toss the pasta. You will notice that the pasta water will start to thicken (emulsify) it only takes about a minute or two. Add a little more water if you want more of a sauce.
- Serve: Add the remaining chili, 2 Tbsps. chopped fresh parsley and toss into the pasta. Serve and enjoy with freshly grated ¼ cup freshly grated parmesan cheese is using.2 Tbsps. chopped fresh parsley, ¼ cup freshly grated parmesan cheese
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