Spaghetti Aglio, Olio e Peperoncino: A Simple yet Flavorful Italian Classic
Aglio, olio e peperoncino is one of the quintessential pasta dishes of Italy, beloved for its simplicity and bold flavors. This deliciously uncomplicated recipe relies on just a few ingredients—garlic, chili peppers, olive oil, and pasta—but when combined, they create an unforgettable experience. If you’re looking for a quick yet satisfying meal, these Spaghetti Aglio, Olio e Peperoncino are perfect for a cozy dinner or a special occasion.
Servings
4
Ingredients
Here is everything you’ll need to make this mouthwatering pasta dish:
| Ingredient | Quantity |
|---|---|
| Spaghetti | 320g |
| Garlic | 3 cloves |
| Fresh chili peppers | 3 |
| Extra virgin olive oil | 70g |
| Salt | To taste |
Nutritional Information
(Per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 7g |
| Carbohydrates | 65g |
| Fat | 12g |
| Fiber | 2g |
| Sodium | 250mg |
Note: Nutritional values can vary based on the type of olive oil and pasta used.
How to Make Spaghetti Aglio, Olio e Peperoncino
Step 1: Boil the Pasta
Start by bringing a large pot of salted water to a boil. Once the water is boiling, add the spaghetti and cook it according to the package instructions. Be sure to cook the pasta al dente (firm to the bite) so it holds its shape when you toss it in the flavorful olive oil mixture.
Step 2: Prepare the Garlic and Chili Peppers
While the pasta cooks, peel the garlic cloves and slice them into thin, even pieces. Take the fresh chili peppers and slice them into small rounds, discarding the seeds if you prefer less heat. The chili peppers add a delightful kick to the dish, but feel free to adjust the quantity depending on your spice tolerance.
Step 3: Heat the Olive Oil
In a large skillet or pan, pour in the extra virgin olive oil. Heat it over a low to medium heat, allowing the oil to warm gently without smoking. Once the oil is warm, add the sliced garlic and chili peppers to the pan. Stir occasionally to ensure the garlic doesn’t burn. You want it to soften and become fragrant, but not browned—this will only take a minute or two. The key to this dish is to infuse the oil with the essence of garlic and chili without overcooking them.
Step 4: Cook the Garlic and Chili
Let the garlic and chili simmer in the olive oil for 2-3 minutes, stirring occasionally. The garlic will begin to release its flavor into the oil, and the chili peppers will contribute a slight heat, creating a beautiful aroma. The oil will start to take on a golden hue as the garlic cooks.
Step 5: Combine Pasta and Sauce
By now, your pasta should be cooked. Drain the spaghetti, reserving a small cup of pasta water just in case. Quickly add the drained pasta directly into the skillet with the garlic and chili-infused olive oil. Toss the spaghetti well in the pan, ensuring the pasta is evenly coated with the flavorful oil mixture.
Step 6: Adjust and Toss
If the pasta seems too dry, add a tablespoon of the reserved pasta water to the pan. This will help create a smoother sauce that clings to each strand of spaghetti. Keep tossing the pasta in the oil for a couple of minutes, allowing the flavors to meld together beautifully.
Step 7: Serve and Enjoy
Once the pasta is well coated, remove the pan from the heat. Taste the pasta and add a pinch of salt if needed. Serve the spaghetti immediately while it’s still hot, garnishing with a little extra olive oil if desired. For added flavor, you can also sprinkle some freshly chopped parsley or a light dusting of grated parmesan, though the traditional version is kept simple.
Pro Tips for the Perfect Spaghetti Aglio, Olio e Peperoncino
- Use high-quality olive oil: Since olive oil is the base of this dish, it’s essential to use a good quality extra virgin olive oil. The flavor will shine through in every bite.
- Control the heat: If you love spice, feel free to increase the number of chili peppers, but always be cautious not to burn the garlic, as that will make the dish bitter.
- Finishing touches: While this dish is delicious as-is, you can add a squeeze of lemon juice for a zesty touch or a sprinkle of parsley for freshness.
Why You’ll Love Spaghetti Aglio, Olio e Peperoncino
This Spaghetti Aglio, Olio e Peperoncino recipe epitomizes the philosophy of Italian cuisine: simple, flavorful, and made with love. The garlic provides a savory base, while the chili adds a spicy punch that wakes up your taste buds, making each bite irresistibly good. Whether you’re cooking for a family meal or a quiet evening for one, this pasta dish comes together effortlessly and delivers big on taste.
Frequently Asked Questions
Can I use other types of pasta for this dish?
Yes, you can use any pasta you prefer, although spaghetti is the traditional choice. Linguine, fettuccine, or even penne would work well, though you may need to adjust the cooking time accordingly.
Can I make this recipe in advance?
While this dish is best enjoyed fresh, you can prepare the garlic and chili oil mixture ahead of time and store it in an airtight container in the fridge. When you’re ready to serve, simply reheat the mixture and toss it with the freshly cooked pasta.
Can I make this dish vegan?
Yes! This recipe is naturally vegan as long as you skip any cheese toppings or use a plant-based alternative. It’s all about the quality of the olive oil and the flavors you create with it.
Spaghetti Aglio, Olio e Peperoncino is a timeless pasta dish that requires little more than basic ingredients and a few simple steps to prepare. It’s a true reflection of the heart and soul of Italian cooking—delicious, honest, and satisfying. Whether you’re craving comfort food or want to impress guests with a classic, this pasta will never disappoint.
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