Spaghetti Aglio Olio e Peperoncino (Spaghetti with Garlic, Olive oil and Chili Spaghetti) is a bold and flavorsome traditional Italian dish. Originating in Campania, this iconic pasta is the classic example of cucina povera, making the most of simple ingredients.
Often considered the classic midnight spaghetti it is that kind of dish that hits the spot. I must confess that this pasta was the snack at our wedding when the maître came itself with a giant bowl of Spaghetti Aglio Olio e Peperoncino and despite the extensive dinner menu, this dish was a hit! By the way, in Italy we just call this dish Aglio, Olio e Peperoncino, without mentioning spaghetti, because for us it goes without saying!
WHY YOU WILL LOVE THIS RECIPE
– This simple dish requires 5 basic ingredients and I bet you already have them in your pantry!
– This is the quickest pasta recipe you can make for a delicious meal that, when paired with a salad, will make the perfect dinner.
– The spiciness of the chili along with the aroma of the garlic and the fruitiness of the extra virgin olive oil will conquer your senses!
SPAGHETTI AGLIO OLIO E PEPERONCINO INGREDIENTS AND VARIATIONS
To prepare this recipe you will need simple ingredients.
Pasta: The format for this recipe is spaghetti. You can also use linguine and/or angel hair. In general, a long shaped pasta is better.
Aglio: Use fresh garlic, it gives the aroma typical of many Italian dishes. 1 or 2 cloves are enough,but you can vary the amount of garlic depending on your taste.
Olio: It cannot be missed in my kitchen. Choose high-quality olive oil, as you will feel the flavor of olive oil in this dish.
Chili pepper: Or as we call them peperoncino is a typical flavor of sount of Italy. 1 dried red chili pepper is enough if you do not like too much heat, I like it spicy, so I use 2 when I make it for us. Italians crush the dried red chilies by hand, just make sure you do not grab your eyes afterward and wash your hands very well. The fragrant sound of the chilies cracking is very satisfying to me! You can sub it with red pepper flakes or fresh red chili peppers.
Salt and pepper: As always, add salt to the pasta water! And a pinch of freshly ground black pepper is always welcome!
Cheese or no cheese? I prefer this recipe without cheese, but if you like, you can add an extra layer of flavor with some parmesan cheese or pecorino.
Parsley or no parsley? It really depends. I never skimp on fresh herbs, but for this dish I usually leave it out. I think this dish tastes wonderful because of the simplicity of its ingredients, but a little fresh chopped parsley adds extra freshness. As a TIP, do not overdo it with the addition of parsley or cheese, as it loses some of the bold and spicy flavors that make this recipe so wonderful!
HOW TO PREPARE SPAGHETTI AGLIO OLIO E PEPERONCINO
Bring a large pot of water to a boil. Heat 2 tablespoons of olive oil on medium heat in a large frying pan and once the oil shimmers, add the cloves of garlic. Make sure to not burn the garlic! Then add 1 or 2 dried chilies crushing them with your hands. Let it all fry, making sure it does not burn.
In the meantime, make sure the water has reached boiling temperature, salt it and add the spaghetti. Cook the spaghetti for one minute less than the time indicated on the label. In this case, cook the pasta al dente, as it will be finished cooking in the pan.
Drain the spaghetti directly in the pan, add 1-2 generous spoonful of pasta water, give it a nice toss, sauteeing for 1-2 minutes until all the flavors combine.
Serve in individual plates with some more red chili flakes on the side and mangia! Buon Appetito!
MORE DELICIOUS EASY RECIPES FOR YOU
Pollo alla Cacciatora
Easy Italian Meatballs
Red Pepper Pesto Macaroni
Stuffed peppers
What to serve with Aglio, Olio e Peperoncino
For a complete meal, serve with Tomato Bruschetta and a little Green Italian Salad or Simply Roasted peppers.
Which wine to pair with Spaghetti Aglio, Olio e Peperoncino
For a dish with strong and intense flavors, I recommend Trebbiano d’Abruzzo, a delicate and fresh wine with intense fruity notes that balances the spicy flavor of the spaghetti.
I hope this recipe will become one of your favorite quick meals! If you make it, leave a comment and a rating, I would love to connect with you!
Ingredients
- 3/4 pounds pasta spaghetti
- 4 tbsp olive oil extra virgin
- 3 cloves garlic minced
- 1-2 unit dried chili broken with your hands
- 2 tbsp salt kosher salt
- 1 tsp black pepper crushed
Instructions
- Bring a pot of water to a boil.
- Heat 4 tablespoons of olive oil in a pan and once the oil shimmers, add the minced garlic. Then add 1 or 2 dried chilies crushing them with your hands. Let it all fry, making sure it does not burn.
- In the meantime, make sure the water has reached boiling temperature, add 2 tbsp of kosher salt and add the spaghetti.
- Cook the spaghetti for one minute less than the time indicated on the label. In this case, cook the spaghetti al dente, as it will be finished cooking in the pan.
- Drain the spaghetti directly in the pan, add 1-2 tablespoons of the cooking water and saute’ for1-2 minutes until all the flavors combine.
- Serve in individual plates and MANGIA!
Nutrition
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Piatto semplice e veramente gustoso