Spaghetti Aglio, Olio e Peperoncino
Spaghetti Aglio, Olio e Peperoncino
Ingredients
- 320 g spaghetti
- 4 cloves garlic, large, finely chopped or thinly sliced
- 16 tablespoons extra virgin olive oil, about 4-6 tablespoons per portion, generous amount to coat everything
- 4 fresh or dried chili, to taste, finely chopped fresh red chili or flakes; start with 1/2-1 per portion for heat
- 1 handful fresh parsley, finely chopped, optional but traditional for freshness
- salt, for the pasta water
Instructions
- 1
Bring a large pot of well-salted water to a boil.
⏱️ 5 min
- 2
Add the spaghetti to the boiling water and cook until al dente, according to package directions.
⏱️ 10 min
- 3
While the pasta cooks, prepare the garlic. Take the top off each garlic clove, remove the peel, cut each clove in half lengthwise, and remove the "soul" (the green sprout). Finely chop the garlic.
⏱️ 3 min
- 4
Heat a generous amount of extra virgin olive oil (about 16 tablespoons for 4 servings) in a large pan over medium-low heat.
⏱️ 1 min
- 5
Add the chopped garlic to the hot oil and gently brown it until lightly golden and fragrant. Be careful not to burn it.
⏱️ 3 min
- 6
Once golden, remove the garlic from the oil with a slotted spoon and set it aside.
⏱️ 1 min
- 7
Add the chili (fresh or dried, to taste) to the hot oil and let it infuse for a moment.
⏱️ 1 min
- 8
Scoop in a generous ladle of hot pasta water into the pan with the oil and chili.
⏱️ 1 min
- 9
Drain the spaghetti and transfer it directly to the pan with the oil and chili mixture.
⏱️ 1 min
- 10
Toss everything together over high heat, adding more pasta water a little at a time, until the oil emulsifies into a light, creamy sauce that coats the pasta and the spaghetti finishes cooking perfectly. The pasta will absorb the garlic flavor, coating the spaghetti and thickening the sauce.
⏱️ 3 min
- 11
Add in the finely chopped parsley (if using) and the reserved browned garlic. Give it a final toss.
⏱️ 1 min
- 12
Plate, finish with an extra drizzle of olive oil or more parsley if you like, and enjoy. Buon appetito!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti Aglio, Olio e Peperoncino
- 320 g spaghetti
- 4 cloves garlic, large, finely chopped or thinly sliced
- 16 tablespoons extra virgin olive oil, about 4-6 tablespoons per portion, generous amount to coat everything
- 4 fresh or dried chili, to taste, finely chopped fresh red chili or flakes; start with 1/2-1 per portion for heat
- 1 handful fresh parsley, finely chopped, optional but traditional for freshness
- salt, for the pasta water
Instructions
- 1
Bring a large pot of well-salted water to a boil.
⏱️ 5 min - 2
Add the spaghetti to the boiling water and cook until al dente, according to package directions.
⏱️ 10 min - 3
While the pasta cooks, prepare the garlic. Take the top off each garlic clove, remove the peel, cut each clove in half lengthwise, and remove the "soul" (the green sprout). Finely chop the garlic.
⏱️ 3 min - 4
Heat a generous amount of extra virgin olive oil (about 16 tablespoons for 4 servings) in a large pan over medium-low heat.
⏱️ 1 min - 5
Add the chopped garlic to the hot oil and gently brown it until lightly golden and fragrant. Be careful not to burn it.
⏱️ 3 min - 6
Once golden, remove the garlic from the oil with a slotted spoon and set it aside.
⏱️ 1 min - 7
Add the chili (fresh or dried, to taste) to the hot oil and let it infuse for a moment.
⏱️ 1 min - 8
Scoop in a generous ladle of hot pasta water into the pan with the oil and chili.
⏱️ 1 min - 9
Drain the spaghetti and transfer it directly to the pan with the oil and chili mixture.
⏱️ 1 min - 10
Toss everything together over high heat, adding more pasta water a little at a time, until the oil emulsifies into a light, creamy sauce that coats the pasta and the spaghetti finishes cooking perfectly. The pasta will absorb the garlic flavor, coating the spaghetti and thickening the sauce.
⏱️ 3 min - 11
Add in the finely chopped parsley (if using) and the reserved browned garlic. Give it a final toss.
⏱️ 1 min - 12
Plate, finish with an extra drizzle of olive oil or more parsley if you like, and enjoy. Buon appetito!
⏱️ 1 min