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    Spaghetti Aglio, Olio e Peperoncino

    Aug 25, 2021 · This post may contain affiliate links · Leave a Comment

    17 shares

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    ↓ Jump to Recipe
    spaghetti aglio pinterest pin

    Italian Spaghetti Aglio, Olio e Peperoncino Recipe! The quickest spaghetti recipe with olive oil, garlic, and chili pepper!

    spaghetti aglio olio e peperoncino on a brown plate
    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Storage
    • More Spaghetti Recipes You’ll Love
    • 📖 Recipe

    Alert: This Recipe is not suitable for a date night! 😉 

    Italians do know how to cook! Spaghetti Aglio e olio is one of the easiest and quickest pasta recipes that comes with many beautiful flavors. It’s one of my go-to dishes at my favorite Italian restaurant that can easily be cooked at home.

    spaghetti aglio e olio on a brown plate with cutlery

    Lots of thinly sliced garlic is fried together with chili pepper in a decent amount of olive oil. Add al dente cooked spaghetti, toss it, and you have such a lovely lunch or dinner!

    But let me tell you, this recipe is neither suitable if you can’t stand a garlic odor that lasts for hours nor too much olive oil because both are used in excess. 

    Just a little Italian refresher: Aglio means garlic, Olio is olive oil, and Peperoncino is the Italian name for chili pepper!

    I love to serve this spaghetti dish with freshly grated parmesan cheese and chopped parsley. For a vegan version, use my vegan parmesan cheese recipe!

    Ingredients

    See recipe card for quantities.

    • Spaghetti
    • Garlic → Main ingredient! 
    • Chili Pepper → Adds a wonderful mild spice! Seed the chili pepper beforehand. 
    • Olive Oil → go for a high-quality extra virgin olive oil!
    • Parsley → Italian flat-leaf parsley makes for a perfect finish!
    Spaghetti Aglio e Olio Recipe Ingredients

    Instructions

    This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.

    • Bring a large pot of saltwater to a boil. Add spaghetti and cook until al dente (check the label for time specifications). Drain over a sieve! → Make sure to keep at least ¼ cup of pasta water before you drain your spaghetti.
    • Heat a skillet with olive oil. Add garlic and chili pepper, fry for 5 minutes over medium heat. → Avoid frying over high heat! Otherwise, the garlic and chili pepper will burn quickly.
    • Spaghetti Aglio Olio Recipe Step-1
    • Spaghetti Aglio Olio Recipe Step-2
    • Add the pasta and ¼ cup of pasta water, toss for one minute. Season with salt and freshly cracked black pepper.
    Spaghetti Aglio Olio Recipe Step-3
    • Sprinkle with chopped parsley and, if you like, grated parmesan cheese.
    Spaghetti Aglio Olio Recipe Step-4

    Hint: If you love your pasta al dente, slightly undercook them as they tend to soften a little when tossed with olive oil and pasta water.

    Substitutions

    • Parsely: substitute with fresh basil.
    • Chili Pepper: can be omitted.
    • Vegan: make sure to use egg-free pasta and use this vegan parmesan cheese for serving.
    • Gluten-Free: the spaghetti can be replaced with gluten-free spaghetti (I love Barillas’s gluten-free spaghetti).

    Variations

    • Spicy – don’t seed chili pepper.
    • Deluxe – add freshly grated parmesan cheese!

    Storage

    Store cooked spaghetti Aglio olio e peperoncino in an airtight container in the fridge. Good for 2-3 days. Reheat in a skillet with some water or in the microwave.

    I don’t recommend freezing the noodles!

    More Spaghetti Recipes You’ll Love

    • Spaghetti Pomodoro
    • Vegan Spaghetti Carbonara
    • Vegan Lentil Bolognese
    • Roasted Cherry Tomato Pasta
    • Baked Feta Pasta with Spinach and Tomatoes
    • Vegan One Pot Pasta
    • Roasted Cauliflower Pasta with Garlic and Olives
    side shot of spaghetti aglio olio

    If you make this recipe, I’d love for you to give it a star rating ★ below. 

    Please follow me on Instagram, Pinterest, and Facebook or sign up for my free newsletter to never miss the newest recipes. I would be thrilled to welcome you to my community & thank you so much for your support! 💕

    📖 Recipe

    spaghetti aglio olio e peperoncino on a brown plate

    Spaghetti Aglio, Olio e Peperoncino

    Aline Cueni
    Italian Spaghetti Aglio, Olio e Peperoncino Recipe! The quickest spaghetti recipe with olive oil, garlic, and chili pepper!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Mains
    Cuisine Italian
    Servings 2
    Calories 626 kcal

    Ingredients
     

    • 7 oz (200 g) spaghetti
    • ¼ cup (4 tbsp) olive oil
    • 4 cloves garlic thinly sliced
    • 1 red or green chili pepper seeded & thinly sliced
    • ¼-½ tsp salt
    • black pepper
    • ¼ cup (4 tbsp) pasta water
    • 2 tbsp parsley chopped

    Instructions
     

    • Cook the spaghetti in a large pot of boiling salt water until al dente. Drain over a sieve.
    • Heat a skillet with olive oil. Add garlic and chili pepper, fry for 5 minutes over medium heat. → Avoid frying over high heat! Otherwise, the garlic and chili pepper will burn quickly.
    • Add drained pasta and ¼ cup of pasta water, toss for one minute. Season with salt and freshly cracked black pepper.
    • Sprinkle with chopped parsley and, if you like, grated parmesan cheese or this vegan parmesan cheese.

    Notes

    • Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
    • Gluten-Free: Regular spaghetti can be replaced with gluten-free spaghetti (I love Barillas’s gluten-free spaghetti).

    Recommended Products

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    Nutrition

    Nutrition Facts
    Spaghetti Aglio, Olio e Peperoncino
    Amount Per Serving
    Calories 626 Calories from Fat 261
    % Daily Value*
    Fat 29g45%
    Saturated Fat 4g25%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 20g
    Sodium 302mg13%
    Potassium 340mg10%
    Carbohydrates 78g26%
    Fiber 4g17%
    Sugar 4g4%
    Protein 14g28%
    Vitamin A 552IU11%
    Vitamin C 40mg48%
    Calcium 41mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Let us know how it was!
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