Spaghetti Aglio, Olio e Peperoncino

What to cook when all your cupboards are empty? One of my favorite recipes in these cases is Spaghetti Aglio, Olio e Peperoncino or spaghetti with garlic, olive oil and chili. So here is an original Italian recipe, simple, fast and delicious at the same time of Spaghetti Aglio, Olio e Peperoncino!

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How to choose your spaghetti!

To prepare Spaghetti Aglio, Olio e Peperoncino like in Italy, it is first important to choose your ingredients well!

Choosing the right ingredients means choosing the right pasta: I chose dry spaghetti, not fresh, but of good quality. The difference in quality of the dry pasta can be recognized by its slightly rough texture that allows the sauce to cling well.

This difference in texture is due to the flour used. The original recipe for dry pasta contains only two ingredients: water and durum wheat flour, a type of wheat called durum that is rich in gluten, which makes the pasta elastic.

First price spaghetti usually uses refined wheat flour. Believe me, you will feel the difference!

A few words about my garlic press

The second essential ingredient in this recipe is of course garlic. There are several ways to cut garlic: chopped, thinly sliced or in very small cubes. This is the last method I chose.

And to cut my garlic into small cubes, I used my Triangle Duo garlic press. It is called “Duo” because it has two sides: one side with relatively fine holes to finely crush the garlic and the other with a small grid to cut the garlic into small cubes.

Even if it seems just a detail, cutting the garlic in cubes brings a more delicate garlic flavor than chopped garlic and avoids crunching on a large piece of garlic as when cutting garlic in strips.

More pasta recipes

• Spaghetti with Mushrooms and Spinach
• Pasta alla Puttanesca
• Tomato and Burrata Rigatoni

Recipe for Spaghetti Aglio, Olio e Peperoncino

For 2 servings you need the following ingredients.

Ingredients

• 250 g of spaghetti
• 1 red chili
• 2 cloves garlic
• 30 ml of olive oil
• Salt and pepper

Optional

• Parmesan
• Parsley
• Chili flakes

Preparation

Start by cooking the spaghetti al dente in boiling water. Reserve 10 cl of cooking water taken at the end of cooking.

Cut the red chili in half, remove the seeds and chop finely. Peel the garlic and cut it into small cubes.

For this recipe, I use my Triangle Duo Garlic Press which allows me to obtain small cubes of garlic on one side and chopped garlic on the other. (see above)

In a large pan, heat the olive oil, add the chili and garlic. Sauté for 2 minutes over medium heat. Pour the spaghetti into the pan, add a splash of pasta cooking water and mix well.

Season with salt and pepper, and if you like, add some Parmesan cheese, chopped parsley and, for an even spicier touch, a few chili flakes.

Note

You can improve this recipe by adding grilled shrimp with garlic and some cherry tomatoes.

Frequently Asked Questions

Can we prepare this recipe in advance?

Although these Spaghetti Aglio, Olio e Peperoncino are best prepared at the last minute, you can prepare them in advance. Heat them up in a pan over low heat with a drizzle of olive oil.

How long does this recipe keep?

These Spaghetti Aglio, Olio e Peperoncino can be kept for 2 to 3 days in the refrigerator.

Can we freeze this recipe for Spaghetti Aglio, Olio e Peperoncino?

Yes, it is possible to freeze this recipe, however, it will be better prepared at the last minute especially since it does not require much cooking time!

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Spaghetti Aglio, Olio e Peperoncino

5.00 (1 review)

What to cook when all your cupboards are empty? One of my favorite recipes in these cases is Spaghetti Aglio, Olio e Peperoncino or spaghetti with garlic, olive oil and chili. So here is an original Italian recipe, simple, fast and delicious at the same time of Spaghetti Aglio, Olio e Peperoncino!

Print recipe Rate Save

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 2

Kitchen equipment

• 1 Pan
• 1 garlic press

Ingredients 

1x2x3x

• 250 g of spaghetti
• 1 red chili
• 2 cloves garlic
• 30 ml of olive oil
• Salt and pepper

US Customary – Metric

Instructions 

1. Start by cooking the spaghetti al dente in boiling water. Reserve 10 cl of cooking water taken at the end of cooking.
2. Cut the red chili in half, remove the seeds and chop finely. Peel the garlic and cut it into small cubes.
3. In a large pan, heat the olive oil, add the chilli and garlic. Sauté for 2 minutes over medium heat. Pour the spaghetti into the pan, add a splash of pasta cooking water and mix well.
4. Season with salt and pepper, and if you like, add some Parmesan cheese, chopped parsley and, for an even spicier touch, a few chilli flakes.

Notes

You can improve this recipe by adding grilled shrimp with garlic and some cherry tomatoes.

Nutrition facts

Calories: 610kcal | Carbohydrates: 96g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 30mg | Potassium: 363mg | Fiber: 4g | Sugar: 5g | Vitamin A: 214IU | Vitamin C: 33mg | Calcium: 35mg | Iron: 2mg