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Spaghetti Aglio, Olio e Peperoncino (Garlic, Olive Oil and Chilli Spaghetti) recipe

Spaghetti Aglio, Olio e Peperoncino (Garlic, Olive Oil and Chilli Spaghetti) recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Spaghetti

This is a speedy dish with simple but gorgeous flavours.

Kent, England, UK

65 people made this

IngredientsServes: 2

  • 200g spaghetti
  • 4 garlic cloves, crushed
  • 50ml olive oil
  • 2 red chillies, deseeded and chopped
  • 1 tsp finely chopped flatleaf parsley
  • salt and freshly ground black pepper to taste

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Cook the spaghetti according to packet instructions. Drain and reserve two tablespoons of the cooking liquid.
  2. In a frying pan over low heat, saute the garlic in the olive oil until golden but not browned. Add the chillies and the reserved cooking liquid. Add the spaghetti and season with the chopped parsley, salt and pepper. Toss so that the spaghetti is coated in the olive oil mixture and everything is well combined. Serve immediately with grated Parmesan or Pecorino Romano, if desired.

Editor's note:

This recipe was edited by this site staff to conform to measurements and directions familiar to British and Irish cooks.

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Reviews & ratingsAverage global rating:(12)

Reviews in English (12)

This has always been one of my fave pasta dishes. I prefer to cook whole flattened garlic cloves and remove them when golden. I also add a splash of white wine instead of the pasta liquid and then finish with the best oil you can afford before serving, Delizioso! 200g spaghetti is a bit stingy for 2 people I find, I use about 150g per person.-13 Jun 2012

Love love love this recipe. Made it loads of times since I found it on here having eaten it in Italy. The addition of the pasta water to the oil based sauce is important to the consistency. I add loads of black pepper and use dried chilli flakes and fine herbs usually and I sprinkle it with parmesan. Lovely and very easy!-13 May 2012

wonderfully quick and tasty supper dish that can be whipped up in a flash! perfect for during the week.-03 Jan 2010

Garlic, oil and chilli Spaghetti (Spaghetti aglio olio peperoncino)

Spaghetti aglio oglio peperoncino (garlic, oil and chilli) is one of the most famous Roman spaghetti dishes. It’s simplicity is surprising just 3 ingredients, cooked for few minutes, and that’s it! This quick recipe can really be named “the home cook’s emergency dish”, because no matter what kind of day you’ve had (busy, tired, in a rush, you forgot your shopping etc.) you can still feed 5 people with a blink of an eye!
In my 20s, I remember having spaghetti aglio olio peperoncino with my friends, at midnight a quick and delicious fix if you are up in the small hours.

Ingredients (Metric & Imperial measurements)

  • 400 g (14 oz) Spaghetti
  • 100 ml (3 1/2 fl oz) Extra virgin olive oil
  • 2 Cloves of garlic (cut in slices or crashed) - see note 1 below
  • 1 Dried red chilli (alternatively use fresh chilli) - see note 2 below
  • A small handful of flat leaf parsley (chopped)
  • 40 g (1 1/2 oz) Salt (this is for the water to boil the spaghetti) - when you cook spaghetti use 10 g (1/3 ounce) salt for each litre of boiling water.
  • These are Imperial and Metric measurements. U.S measurements available at

Nutrition facts: Calories 650 per serving.

Ingredients (U.S. measurements)

  • 14 ounces Spaghetti
  • 7 tablespoons (just a bit more than 3/8 cup) Extra virgin olive oil
  • 2 Cloves of garlic (cut in slices or crashed) - see note 1 below
  • 1 Dried red chilli (alternatively use fresh chilli) - see note 2 below
  • A small handful of flat leaf parsley (chopped)
  • 1 1/2 ounces Salt (this is for the water to boil the spaghetti) - when you cook spaghetti use 1/3 ounce salt for every 4 1/8 cups of boiling water.

Note 1: I prefer to cut the garlic cloves in slices the more slices you have the more the garlic flavour will be released in the oil. Also, cutting the garlic in slices will help, when you dish the spaghetti, to give each guest his/her share of garlic. At the same time, slices can be easily removed after having flavoured the oil (some people like the garlic flavour but don’t want to physically eat it). Don’t chop the garlic because the tiny pieces can easily burn and become bitter this would spoil the sauce.

Note 2: in Italy, dried chilli in the kitchen is a “must have” ingredient. We usually buy little dried red chilli pepper from south Italy, referred to by the name of “diavolicchi” (little devils). They are very hot and one of those small chilli peppers, can really put your mouth on fire! These are ideal for the preparation of sauces requiring hot chilli and once dried can be stored in a cool and dry place for more than a year. Alternatively, you can prepare the aglio olio peperoncino sauce using fresh red chilli. If the fresh chilli is very hot, you may need just one chilli pepper (use two chilli peppers if they are medium hot).

To start, roughly chop the parsley, slice the garlic cloves and cut the chilli peppers into rounds (discarding the seeds).

Fill a large pan with approximately 4 litres (1 gallon + 5/8 cup) of water. Bring the water to the boil, add the salt and then add the spaghetti.

For this recipe, cook the spaghetti until they are almost “al dente” (firm to the bite). When the spaghetti have been cooking for 5 minutes, start making the aglio olio peperoncino sauce.

To make the sauce, heat the extra virgin olive oil in a large saucepan. The heat should be gentle, to allow the oil to be infused without burning the garlic and chilli (burned garlic would spoil the sauce). Add the garlic and chilli to the pan.

Gently infuse the oil for a couple of minutes or so, until the garlic become golden in colour. Tilting the pan will allow you to better infuse the oil and it is less likely that the garlic become burned.

If your timing is correct, your spaghetti should, by now, be almost cooked al dente. Add half of the parsley into the hot sauce.

Give the sauce a quick stir and quickly drain the spaghetti, retaining half a ladle of the boiling water you have used to cook the spaghetti.

Add the drained spaghetti to the large saucepan containing the hot sauce.

Add half a ladle of the water you have used to boil the spaghetti. This water will help to create an emulsion, which will coat the spaghetti.

Toss the spaghetti, over fierce heat, for a minute or so.

Now, if you like (but it is not strictly necessary), add the remaining parsley and toss the spaghetti again for few seconds.

The spaghetti aglio olio peperoncino is ready to be served.

Plate the spaghetti and enjoy this hot dish with a glass of chilled dry white wine from the Castelli romani wine producing area.

Many people in Italy, and in Rome too, like to eat this spaghetti dish topped with some freshly grated Pecorino Romano cheese. Purists say it is an offence personally I think adding a bit of Pecorino cheese is fine, as long as you don’t exaggerate, otherwise the cheese flavour will overpower the typical flavour of the aglio olio peperoncino sauce.

This Easy Spaghetti Aglio, Olio, e Peperoncino Recipe Will Make Anyone Feel Like a Fancy Chef

Translation: spaghetti with garlic, oil, and chili pepper flakes. Sounds simple, right? It is! And it's so, so delicious. It's the kind of meal that makes you stop and think that the simplest foods are often the most wonderful. With only a few ingredients that are staples in most pantries, you can create a beautiful, flavorful, heartwarming meal from scratch.

Spaghetti aglio, olio, e peperoncino is a traditional Italian pasta dish. It's well-loved by many because it's so easy and inexpensive to make. This is a perfect solution whenever you're in a bind or just don't feel like cooking a big meal.

It packs quite a kick from the minced garlic and chili pepper flakes.

The pasta is the real star of this meal, as it's not drenched in heavy, overbearing sauce. Because of this, it's really important to make sure you cook the pasta al dente (meaning it's still firm when bitten). In some instances, you can get away with overcooking your spaghetti, but this is not one of them. A good, flavorful extra-virgin olive oil is also essential, as is mincing the garlic finely enough to avoid eating any big spicy chunks.

Notes about this recipe

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Ingredients for 4 servings

350 g spaghetti
50 g extra-virgin olive oil
2 garlic cloves
fresh chilli pepper

How to make traditional spaghetti aglio, olio e peperoncino

Choose two large garlic cloves and crush them with the flat blade of a knife, as it will make them easier to peel, then chop finely.

Cut a fresh chilli pepper in half, remove the seeds and chop it. Finely chop a small bunch of parsley as well (to taste). You can also add a few leaves of chopped marjoram or 2-3 crushed grains of pepper to make the condiment even more flavoursome.

Place the oil, garlic and chilli pepper in a large frying pan and sizzle for a couple of minutes.
Bring abundant salted water to the boil and cook the spaghetti.

Add the parsley to the pan with the garlic as well as 4-5 spoons of pasta water. Drain the spaghetti when al dente, sauté in the pan with the condiment and serve immediately.

Gino's spaghetti with garlic, olive oil and chillies

Gino’s back and he’s starting the year by saving us time in the kitchen. In a matter of minutes he’ll show us how to make a tasty pasta dish for the family that’s healthy, makes the most of those store cupboard ingredients and showcases really good olive oil - key for an Italian diet!

Spaghetti with garlic, olive oil and chillies

100ml extra virgin olive oil

5 cloves of garlic, peeled and finely sliced

1 large bunch of parsley, stalks removed, leaves finely chopped

1 fresh red chilli, finely sliced – seeds left in

Bring a large pot of water to the boil. When boiling add a good pinch of salt. Boil your spaghetti for 1 minute less than the packaging suggests to ensures al dente cooking.

Meanwhile, pour the extra virgin olive oil in to a large, high sided frying pan or saute pan and add the garlic, chopped parsley, chilli flakes and fresh chilli. Turn the heat to medium high and stir as the ingredients begin to sizzle. Let the ingredients fry for about 1 minute then remove from the heat.

When the spaghetti is cooked, return the frying pan to a medium heat. Transfer the pasta to the pan without draining, using tongs or a spaghetti spoon. Stir for 30 seconds to allow the flavours to combine.

Recipe Summary

  • 1 pound uncooked spaghetti
  • 6 cloves garlic, thinly sliced
  • ½ cup olive oil
  • ¼ teaspoon red pepper flakes, or to taste
  • salt and freshly ground black pepper to taste
  • ¼ cup chopped fresh Italian parsley
  • 1 cup finely grated Parmigiano-Reggiano cheese

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.

Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.

Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese stir until combined.

Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Spaghetti aglio, olio e peperoncino – midnight spaghetti

Prep 5 min
Cook 15 min
Serves 4

400g spaghetti
130ml olive oil
1 big pinch dried red chilli
2–4 garlic cloves
, peeled and either sliced very thinly or chopped
1 handful parsley, finely chopped

Bring a large pan of water to a boil, add salt (about 2 tsp for every litre) and stir. Add the spaghetti, stir and set your timer for two minutes before the end of the recommended cooking time.

In a large frying pan, warm the oil, chilli and sliced garlic, allowing the garlic to sizzle very gently: you do not want it to colour at all – just to release its scent and become soft. Add a pinch of salt and stir.

When the timer rings, put a ladleful of spaghetti cooking water into the garlicky oil and swish it around. Then, using a slotted spoon, or tongs, lift the spaghetti into the oil, sprinkle over the parsley, and toss and swirl everything for the final minute of the spaghetti cooking time. Divide between bowls.

Step 1) – Cook spaghetti in a large pot with salted boiling water, stirring occasionally until cooked al dente. Follow the cooking time on the package (usually 8 to 12 minutes).

Step 2) – While the pasta is cooking, cut the two cloves of garlic in half, remove the core inside them to make the garlic more digestible and cut them into fine slices. If you like the aroma of garlic but don’t want to eat it, leave the cloves in half and remove them before serving.

Step 3) – Then take the red hot chilli peppers and cut them into fine slices. If you don’t want a too hot taste, cut them lengthwise and remove the seeds then slice them finely. Traditional spaghetti aglio e olio recipe is made with fresh hot peppers, commonly found throughout Italy. Since they are harder to find in some countries, dried hot peppers will do just fine.

Step 4) – Now in a pan heat 6 tablespoons of extra virgin olive oil, add the garlic and fry it for about 2 minutes, making sure it does not burn (burnt garlic gives the dish a bitter and very strong taste). Add the red hot pepper and sauté for about 3 minutes.

Step 5) – Drain spaghetti al dente. Transfer them to the pan with the garlic and red pepper and sauté them over high heat to let them flavor.

Step 6) – Serve spaghetti aglio e olio really hot with a sprinkling of finely chopped fresh parsley.

Spaghetti Aglio, Olio e Peperoncino (Spaghetti With Garlic, Olive Oil & Chili Peppers)

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Growing up, I remember eating pasta…a lot. But while the rest of the family would always enjoy the amazing array of sauces my mom made, my request was always “plain, please!” On rare occasions, I might branch out and sprinkle a bit of Parmesan on top, but otherwise, sans anythingsauce-related.

It’s true. I was that child. :S

Thankfully, I think that stage came to an end once I hit high school. But my love of simple pasta dishes has undoubtedly continued to this day! One of my absolute favorites to make — especially when short on time (or budget!) — is this classic Italian spaghetti. As the name states, it’s famous across Italy for being made with just four simple ingredients (well, six if you include the salt and water). I know you’re skeptical, but it really is full of perfectly-balanced, classic flavors!

Since there are just four ingredients, my advice would be to use good quality everything — good olive oil, real garlic cloves (not the minced stuff from the jar), good peppers (either dried or fresh), and of course…good pasta. :) It’s traditional to eat the pasta as is, but if you want, you can also garnish with some Parmesan and/or chopped parsley.

There is a reason why classics are classics!! Love this one. :)

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