This Spaghetti, Aglio Olio e Peperoncino (Spaghetti Garlic, Oil and Chili) is another simple Italian classic that comes together in just a few minutes. Authentically Neapolitan, spaghetti with garlic, oil and chili is widely popular and proudly Scililian, contributing its ingredients to inexpensive, easily available pantry ingredients.
A family favorite in our home with my husband whipping it up on my off days from the kitchen. It's the kind of dish that needs no effort at all, is wholesome, satisfying and delicious. Another great Italian pasta classic.
Are you excited about this recipe yet? If not, start to get excited because it's quick, simple and you wont believe the taste! It still makes my mouth water after all these years because when something is this good it just is. Whenever we have Spaghetti Aglio Olio e Peperoncino while we eat, I am always amazed how incredibly good it is. I know that I'm going on a bit much already but I would really like you to taste it.
What is Spaghetti Aglio Olio e Peperoncino?
Simply put it's Spaghetti, Garlic Oil and Chillie when translated to English. This recipe is also traditional to Naples, Italy and is well known for using inexpensive easy available pantry ingredients.
Ingredients for Spaghetti Aglio Olio
Because the original recipe actually uses just 4 ingredients (plus the seasonings) you can see that it's a simple dish but that doesn't mean that you should skimp on the quality of the ingredients. Just like all recipes that use a few ingredients always try to use the best you can get because that's all the flavor you'll be getting unless you are part of the Smell & Taste family then flavor is already in your kitchen!
Spaghetti Aglio Olio
The original four ingredients;
- fresh red chili
- olive oil
- Parmesan cheese - I think that the Parmesan cheese really pulls this dish together and it tastes AMAZING! My husband on the other hand says it's now no longer authentic because of the cheese because the original recipe has just the four ingredients mentioned earlier. No denying that this parmesan cheese makes it better 🙂
When you're in the kitchen keep it fresh, keep it creative and most of all it keep it extra flavorful that's my kitchen motto.
- Adding fresh chili or dried chili flakes are all great options. Here we use this Calabrese Hot Spice.
How to make Spaghetti, Aglio Olio e Peperoncino
Hahahah what a tongue twister! :)))
If you love quick and easy recipes then don't give this one a miss. Don't like extra hot food? Simply de-seed the chili to remove the seeds for less heat. Use half instead of a whole one and use less pepper but if you love a good 'kick' of heat then you're in for a treat.
- Cook your pasta according to the packet instructions but mostly until 'al dente' which means 'to the tooth'
- While your spaghetti cooks, heat a non stick pan and get the oil in and start cooking your garlic slices
- Low to medium heat because we want the garlic slices golden brown not burnt (they burn quick so watch them)
- Add the sliced chili
- Add the spaghetti
- Toss / combine together and add reserved pasta water if needed
- Add salt & pepper
- Parmesan cheese
- Flat Italian parsley
- Calabrese spice and more parmesane to serve
So What's Next?
Fresh Chili - One fresh chili, I would suggest buying the bigger chilies if you want less heat. The smaller chilies tend to have a lot more heat.
Olive Oil - Extra virgin olive oil works for this recipe
Pasta - We have always made this recipe with spaghetti but you are welcome to use linguine or even fettucine.
Linguine is like spaghetti and the only difference is that it's flat on the sides (like fettucine you can se this recipe here that uses fettucine. My Roasted Peppers Fettucine Recipe)
However linguine is smaller than fettucine, so flat like fettucine but almost round like spaghetti. (I really hope that makes sense! I'm even confused after that 🙂
As A Matter Of Interest - Did you know that the word linguine is a derivative of the Latin word "lingua" meaning tongue? You know when you hear someone say 'that flat spaghetti" you know they mean linguine.
Salt - Whichever salt you use for cooking we prefer using coarse salt for boiling pasta.
Garlic - Fresh and sliced. Feel free to use more garlic if you are not using Calabrese Hot Spice but if you are then 3 small cloves are absolutely fine.
Love your Calabrese Hot Spice?
When you fry the garlic and add the chili in also add in the Smell & Taste Calabrese Spice. It has all the natural goodness and flavor already inside! You can use less in the cooking process and sprinkle a tiny amount over the food for fragrance and flavor. A little goes a long way.
More Recipes Using Smell and Taste Herbs & Spices
- Oven Roasted Butternut
- Turmeric Paste
- Pickled Fish A South African Easter Tradition
- Easy Italian Homemade Pizza Recipe
- Roasted Sweet Potato
For a 7 minute insanely delicious pasta then you must try this Pasta Pronto, Easy Pasta in 7 Minutes and Serves One
More Pasta Recipes
- Creamy Bacon Pasta
- Macaroni Pasta Bake
- Creamy Cajun Chicken Pasta
- Pasta e Fagioli (Italian Pasta & Beans)
- Mushroom Pasta
Spaghetti Aglio Olio e Peperoncino (Spaghetti With Garlic, Oil and Chili)
- 400 grams spaghetti (approximately 4 people)
- salt to cook the pasta
- 1 cup pasta water (reserve it towards the end of cooking the pasta)
- ¼ cup olive oil
- 5 fresh garlic cloves, peeled and sliced
- 1 red fresh chili, sliced OR 1 tablespoon red chilli flakes
- salt & pepper
- ¼ cup parsley, chopped
- freshly grated parmesan cheese
- Bring a large pot of water with salt to the boil and cook the spaghetti. Reserve a cup of starchy pasta water and cook the spaghetti just before al dente so a little undercooked.400 grams spaghetti (approximately 4 people), salt to cook the pasta
- In a skillet heat the oil on low to medium heat and add the garlic slices. Let them cook till light golden brown. Watch them they burn quickly Once garlic is turning a light golden brown add the sliced chilies or chilli flakes if using the flakes.5 fresh garlic cloves, peeled and sliced, 1 red fresh chili, sliced OR 1 tablespoon red chilli flakes, ¼ cup olive oil
- Transfer the spaghetti to the chilli/garlic pan (without draining it) and toss it well adding a little reserved pasta water at a time to help create a loose spaghetti. You will get pasta water drippings while you transfer the spaghetti that's fine it helps emulsify with the oils and create a sauce. Add
- Add half the reserved pasta water into the pan with the pasta and sauce, and toss the pasta gently. This way, the pasta will finish cooking in some of it's emulsified sauce and will become thick and delicious.1 cup pasta water (reserve it towards the end of cooking the pasta)
- Add half the grated parmesan cheese and toss through the chopped parsley. Season to taste with salt and pepper and serve with the remaining parmesan cheese. Use the remaining pasta water for any leftovers that may need rewarming.¼ cup parsley, chopped, freshly grated parmesan cheese, salt & pepper