This classic recipe for authentic Spaghetti Aglio, Olio e Peperoncino is the weeknight meal that packs a lot of flavor with just 5 simple ingredients. Why go to a fancy Italian trattoria when you can make it even better at home?
Why this Spaghetti with Garlic, Olive Oil, & Chili Recipe is Amazing: This quick dinner is comforting, filling, & takes only 20 minutes to make. What's not to love?
I have been making this or a version thereof for almost 40 years. It was my go-to during my college days for sure (oops, aging myself) since it is cheap & easy on the wallet. But honestly it tastes gourmet so any family budget will love it.
If you love garlicky pastas without red sauce, try my Spaghetti with Fried Eggs. It's the ultimate way to use leftover plain pasta for a yummy Italian breakfast. Ok, now we cook!
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Ingredients for Spaghetti Aglio, Olio e Peperoncino
The name of this dish is literally the ingredients. Spaghetti Aglio, Olio e Peperoncino translates to spaghetti with garlic, olive oil, and chili peppers. All items are inexpensive plus vegan/vegetarian friendly.
All you need is those 4 ingredients for this traditional pasta dish. I love also adding a bit of fresh parsley too. Parsley, fresh & light, plus garlic, strong & pungent, are a classic pairing that balance each other so why not?
Here are important notes for some ingredients:
- Spaghetti - this dry pasta is my favorite but other thin pasta noodles work too
- Olive Oil - good quality; do NOT substitute with other oils
- Garlic - whole cloves sliced thinly
- Red Chili Pepper Flakes - Calabrian chili is traditional but any variety will work.
- Fresh Parsley - flat-leaf Italian is best as an optional topping.
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Spaghetti Aglio, Olio e Peperoncino
My version is made in the traditional way - sautéing garlic and chili slowly in olive oil. This flavors the oil making it fragrant with garlic slices that become sweet, & nutty.
Plus cooking spaghetti al dente and combining everything with a bit of starchy pasta water so the "sauce" clings to every yummy bite. Easy as 1-2-3!
Begin by bringing a large pot of salted water to a boil. Cook the spaghetti until al dente, typically 8-10 minutes.
While the pasta is cooking prep remaining ingredients. Peel & cut the garlic cloves into thin slices. Wash, dry, & chop the fresh parsley if using.
Grab other items; large 12-Inch or bigger skillet with deep sides, olive oil, and red chili flakes. This dish comes together fast so having your mise en place ready so everything is easy to grab.
Just before the spaghetti is ready begin the pan sauce. In the large skillet over medium heat cook the garlic for 2 minutes, stirring as needed. Do NOT let it burn.
Just as the edges turn golden add the chili flakes and cook an additional 30 seconds.
Before the pasta is done, reserve 1 cup of pasta water before draining the spaghetti. Set aside.
In the skillet add ½ cup of the pasta water, stir, & let the sauce come to a low simmer. Cook for a few minutes until it thickens a bit.
Drain the cooked spaghetti and add it to the pan. Using tongs toss gently.
Add remaining ½ cup of pasta water & toss to combine.
Take the pasta off the heat. Taste test and add salt as needed. Top with fresh parsley - serve immediately.
Serving, Storing & Reheating
Add fresh grated Parmesan if desired. I have also seen this served with fresh basil leaves hand torn. Enjoy!
Since this is a meatless and dairy-free pasta dish, it stores & reheats well. Great to make ahead for meal planning & lunch leftovers.
Place in an air-tight container for up to 7 days in the refrigerator. Reheat in the microwave or warm skillet with a tiny drizzle more of olive oil to freshen it up.
What to Serve with any Pasta Aglio, Olio e Peperoncino : this simple dish pairs well with just about anything. A loaf of crusty bread, like slices of warm Homemade Ciabatta is perfect for sopping up all the garlicky oil on the plate.
Or serve with some veggies like Italian Romano Green Beans or Broccolini with Lemon & Parmesan. A Simple Spinach Salad also does the trick.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - DON'T forget to reserve that starchy pasta water!
- Also do not overcook the garlic, it burns easily and can become bitter.
- Fresh garlic cloves only! Minced in water or oil is not recommended. No no no on garlic powder too.
- Other long thin or flat pasta types such as bucatini, linguini or fettuccini can be used instead of spaghetti.
- For a 15 minute meal, use quick cooking angel hair pasta.
- This recipe makes enough for 4 people. To make it for a crowd, use my How Much Pasta Per Person calculator to know how to multiple this correctly.
- Adjust the chili flakes to your heat level preference - ½ for mild or add extra as a topping if you like things spicy.
- Believe it or not this is a dish I even made for my toddlers. It was a great way to introduce a bit of spice slowly to their tastebuds. I would make it was ¼ of the red pepper flakes and work their way up over a year or so. Now they top it was lots of extra peppers - they all love spicy things!
FAQ
Almost. Most people know it by this name which means spaghetti with garlic and olive oil. The difference is it omits the pepper. Even though most restaurants list it like this on a menu without pepper, they almost always add the chili flakes.
It is a dish traced back to Naples but the Calabrians, notorious for adding chilis to everything, are more than likely the ones who made this version first. I love Calabrian chilis on many things, especially pizza or in Pepperoni Spaghetti.
As pasta cooks in salted water, the starches from the wheat flour release. Adding it to the olive oil sauce creates an emulsion (two liquids coming together) that makes it sticky enough to adhere to the pasta strands. Plus it make the texture silky vs oily.
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Spaghetti Aglio, Olio e Peperoncino
Ingredients
- 1 pound spaghetti
- ½ cup olive oil extra virgin
- 1 head garlic 8 cloves
- 1 teaspoon chili flakes Calabrian or any red dried
- fresh parsley optional topping
- salt to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, typically 8-10 minutes. While the pasta is cooking prep remaining ingredients.1 pound spaghetti
- Peel and cut each garlic clove into thin slices. Wash, dry and chop up the parsley if using. Set both aside and begin the pan sauce just before the pasta is done cooking.. NOTE: Before draining the pasta don't forget to set aside 1 cup of the hot starchy water.
- In a large skillet that will hold both the pasta and sauce (12-inch with deep sides is best) heat the olive oil over medium heat. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds so all 3 ingredients come together.½ cup olive oil, 1 head garlic, 1 teaspoon chili flakes
- Carefully add ½ cup of the reserved pasta-cooking water to the garlic and oil and bring to a low boil. Lower the heat and simmer for about 2 minutes to reduce and thicken a bit.
- Drain the pasta and add it carefully to the skillet. Toss in the sauce using tongs and drizzle remaining ½ cup pasta water to the spaghetti while tossing. Turn the heat off.
- Taste and add salt as needed. Top with fresh parsley & serve immediately.fresh parsley, salt
- This is also great served with fresh grated Parmesan cheese & additional chili flakes for extra kick.
Notes
- Store in the fridge for up to 7 days.
- Reheat in a skillet or microwave with a few drops of additional olive oil to bring it back to life.
- Try other long noodle shapes like bucatini, linguini or fettuccini. Angel hair cooks fast for a 15 minute meal!
- Do NOT substitute real fresh garlic for jarred minced or garlic powder.
- For a mild version, cut the chili flakes in ½ or extra spicy double it!
Nutrition
More Classic Pasta Recipes
Here are some similar meal ideas for other traditional Italian recipes found here:
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