Spaghetti Aglio, Olio, e Peperoncino – A Simple Garlic, Olive Oil,
Spaghetti Aglio, Olio, e Peperoncino is a quick and classic Italian pasta dish made with garlic, olive oil, and chili peppers. The recipe takes only a few ingredients but produces bold, aromatic flavors. Garlic is lightly sautéed in olive oil until fragrant, then chili flakes are added for a mild kick. Cooked spaghetti is tossed in the sauce with a splash of pasta water to create a silky coating. The result is a simple yet deeply satisfying meal. Often finished with fresh parsley and Parmesan cheese, it is a perfect example of authentic Italian cooking.
Ingredients
- 250 g spaghetti
- 4 garlic cloves (thinly sliced)
- 4 tablespoons extra virgin olive oil
- 1 teaspoon red chili flakes (peperoncino)
- Salt to taste
- 2 tablespoons fresh parsley (finely chopped)
- 2 tablespoons grated Parmesan cheese (optional)
- 2 tablespoons pasta cooking water
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions.
- Reserve about ½ cup of pasta cooking water before draining.
- Heat olive oil in a large pan over medium heat.
- Add sliced garlic and cook gently until it becomes light golden and fragrant.
- Add chili flakes and cook for about 20 seconds to release their flavor.
- Add the cooked spaghetti directly to the pan.
- Pour in a small amount of reserved pasta water and toss the pasta well to coat it with the oil and garlic.
- Adjust seasoning with salt if needed.
- Serve immediately topped with Parmesan cheese or lemon zest if desired.
Notes
- Use high-quality extra virgin olive oil for the best flavor.
- Garlic should be cooked gently to avoid burning.
- Chili flakes can be adjusted according to spice preference.
- Pasta water helps create a silky sauce.
- Fresh parsley adds brightness and freshness.
- Lemon zest can give a refreshing citrus note.
- Traditionally, Parmesan is optional or sometimes omitted.
- Serve immediately for best taste and texture.