Aglio Olio e Peperoncino

Aglio Olio e Peperoncino


Spaghetti 320 gHub

3 cloves garlic

Fresh chili pepper 3

Extra virgin olive oil (excellent quality) 70 g

Salt to taste


To prepare the spaghetti with garlic, oil and chilli, start by cooking the pasta in boiling salted water to tastefirst.

Cook the spaghetti al dente and in the meantime you can prepare the sauce: peel the garlic cloves, divide them in half

Remove the core (the central green part of each segment).

Cut the segments into rather thin slices.

Take the fresh chilli pepper and cut it into slices, eliminating the stalk.

If you prefer less spiciness, you can open it lengthwise and remove the seeds before cutting it into slices. Now pour the oil into a large pan

Heat it over a low heat and add the garlic and chili pepper.

Fry the seasoning over a very low heat, the chilli and garlic should not burn but only fry for a couple of minutes.

and for uniform browning without the risk of burning them, you can tilt the pan so as to collect oil and seasoning in a single point and allow uniform browningten.

Once the pasta is cooked al dente, you can transfer it directly to the pan and add a ladle of cooking watertwelfth.

Stir for a few moments to blend the flavors and sauté everything, then you can plate your spaghetti with garlic, oil and chilli to serve piping hot!


We recommend consuming the spaghetti with garlic, oil and chilli as soon as it is ready, piping hot!


If you prefer, you can add a cascade of chopped parsley at the end!

For those who don’t like strong spicy notes, you can remove the seeds from fresh or dried chili pepper before using it in the recipe. For the more adventurous, the garlic can also be chopped instead of cutting it into slices or, on the contrary, left whole to remove it more easily.

This recipe has only three ingredients for the seasoning, it is an “honest” dish that gives back exactly what you give it. For this reason we recommend using a high quality extra virgin oil.


Simple Elegance: Aglio Olio e Peperoncino, or garlic, oil, and chili pepper pasta, exemplifies the beauty of simplicity in Italian cuisine. With just a handful of ingredients, this dish delivers bold flavors and comforting aromas.

Ingredient Quality: The quality of ingredients is paramount in this recipe, especially the extra virgin olive oil. Using a high-quality oil enhances the dish’s flavor profile and elevates its overall richness.

Balancing Spice: Adjusting the spice level is key to personalizing this dish. By removing the seeds from the chili pepper or using less of it, individuals can tailor the heat to their preference, ensuring everyone can enjoy the meal.

Garlic Preparation: The method of preparing the garlic—sliced, chopped, or left whole—affects the intensity of its flavor in the dish. Chopping it finely releases more of its pungency, while leaving it whole allows for easier removal before serving.

Cooking Technique: The gentle frying of garlic and chili pepper in olive oil infuses the oil with their essence without allowing them to burn. This slow cooking process maximizes flavor extraction and ensures a balanced taste.

Al Dente Pasta: Cooking the spaghetti al dente is crucial to achieving the perfect texture. The slightly firm pasta holds up well to the sauce, providing a satisfying bite in every forkful.

Serving Fresh: Aglio Olio e Peperoncino is best enjoyed immediately after cooking, while it’s piping hot. Serving it fresh ensures that the pasta retains its ideal texture and the flavors are at their peak.

Customization: While the basic recipe is delightful on its own, individuals can customize the dish by adding additional ingredients like chopped parsley for freshness or grated Parmesan for richness.

Storage: Due to its simple nature and reliance on fresh ingredients, this dish is not suited for prolonged storage. It’s best enjoyed freshly prepared to savor its vibrant flavors and textures.

Versatility: This recipe serves as a versatile base that can be adapted to suit various preferences and dietary restrictions. For example, vegetarians can omit the chorizo, while those seeking a gluten-free option can use gluten-free pasta.

Nutrition Information:

Calories: 400 kcal | Carbohydrates: 80g  | Protein: 10g | Fat: 15g  | Saturated Fat: 2g | Fiber: 5g | Sodium: 500mg

Frequently Asked Questions:

Can I use other types of pasta instead of spaghetti?

Yes, you can use other pasta varieties like linguine, fettuccine, or penne for this recipe.

However, spaghetti is traditional for Aglio Olio e Peperoncino.

How can I adjust the spiciness of the dish?

You can control the spiciness by adjusting the amount of chili pepper used and removing the seeds for a milder flavor.

Alternatively, you can omit the chili pepper entirely for a non-spicy version.

Can I prepare the sauce ahead of time?

While it’s best to prepare the sauce fresh for optimal flavor, you can mince the garlic and slice the chili pepper in advance.

However, it’s recommended to fry them just before tossing with the cooked pasta.

What’s the best way to store leftovers?

Aglio Olio e Peperoncino is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.

Reheat gently on the stove or in the microwave before serving.

Can I use dried chili flakes instead of fresh chili pepper?

Yes, you can substitute fresh chili pepper with dried chili flakes.

Adjust the amount based on your desired level of spiciness, and add them to the oil while frying the garlic for flavor infusion.

Is it necessary to use extra virgin olive oil?

Using high-quality extra virgin olive oil is recommended as it enhances the flavor of the dish.

However, you can use regular olive oil if needed, although the taste may differ slightly.

Can I add other ingredients to the dish?

Aglio Olio e Peperoncino is traditionally made with just garlic, chili pepper, and olive oil.

However, you can add additional ingredients like grated Parmesan cheese, chopped parsley, or cherry tomatoes for variation.

How do I prevent the garlic from burning?

Fry the garlic over very low heat to prevent burning.

Keep an eye on it and stir frequently to ensure even cooking.

If necessary, you can remove the pan from the heat temporarily to avoid overheating.

What’s the purpose of adding pasta cooking water to the sauce?

Adding pasta cooking water helps create a silky sauce that coats the pasta evenly.

It also helps bind the flavors together and prevents the dish from becoming too dry.

Can I make this dish vegan?

Yes, you can make a vegan version of Aglio Olio e Peperoncino by omitting the cheese and using a vegan-friendly pasta.

Ensure the oil you use is vegan as well, and consider adding nutritional yeast for extra flavor.

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