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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
Table of Contents

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.
  • 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

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

side shot of spaghetti aglio olio

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📖 Recipe

spaghetti aglio olio e peperoncino on a brown plate

Spaghetti Aglio, Olio e Peperoncino

Italian Spaghetti Aglio, Olio e Peperoncino Recipe! The quickest spaghetti recipe with olive oil, garlic, and chili pepper!
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Prep Time :5 minutes
Cook Time :10 minutes
Total Time :15 minutes
Servings : 2
Calories : 626kcal

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).

Nutrition

Calories: 626kcal | Carbohydrates: 78g | Protein: 14g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 302mg | Potassium: 340mg | Fiber: 4g | Sugar: 4g | Vitamin A: 552IU | Vitamin C: 40mg | Calcium: 41mg | Iron: 2mg

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