clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 -4 servings pasta 1x


You’ll love this Spaghetti Aglio, Olio e Peperoncino recipe! So yummy, a little spicy, and quick and easy to prepare. Try it today!


  • 1 lb. dried spaghetti (regular, whole wheat, brown rice, etc….you pick!)
  • 5 Tbsp. good quality extra-virgin olive oil
  • 56 cloves of garlic, cut in half or finely minced
  • 1 dried small red chili pepper – seeded and minced (or 1 tsp. dried chili pepper flakes)
  • salt
  • (optional toppings: grated parmesan or chopped fresh parsley)


  1. Bring a large pot of generously-salted water to a boil. Add the spaghetti to the boiling water and cook according to package instructions. Meanwhile, in a pan large enough to easily hold a pound of pasta, heat the olive oil over medium-high heat.
  2. The next step is very simple but it must be done well: as soon as the oil gets hot, add the garlic, wait a few seconds, and then as soon as the garlic becomes blonde – that is, just before it becomes brown – add the chili. It has to sizzle. Add about 3-4 Tbsp. of the boiling water from the pasta pot to the pan and set aside until the pasta is ready. If you used large cloves of garlic, remove them at this point.
  3. Cook your pasta very al dente and drain well. Immediately add the drained pasta to the hot sauce pan and toss for 2 minute to coat well.


Recipe adapted from DeLallo