Spaghetti aglio, olio e peperoncino: a foolproof recipe

spaghetti aglio olio e peperoncino

Spaghetti aglio, olio e peperoncino: a foolproof recipe

Olio Farchioni
5 from 6 votes
Super tasty and easy to prepare, spaghetti aglio, olio e peperoncino is the ideal dish for lunch or dinner.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Italian
Servings 4 Servings
Calories 250 kcal


  • Pan
  • Frying pan


  • 350 g Spaghetti
  • 2 cloves Garlic
  • 1 Fresh chili pepper
  • to taste Extra virgin olive oil
  • to taste Fresh parsley
  • to taste Salt


  • Cook the spaghetti in salted boiling water.
  • Meanwhile, peel the garlic cloves and split them in half
  • Chop the fresh chili pepper finely.
  • Pour plenty of extra virgin olive oil into a large frying pan.
  • Sauté the garlic and chili pepper while keeping the flame low for 2 to 3 minutes at most.
  • Save a little of the cooking water then drain the pasta al dente and toss it in the pan
  • Sauté for a few minutes adding the leftover cooking water, then serve with fresh parsley and a drizzle of fresh oil.
spaghetti aglio olio e peperoncino

Are you craving a nice plate of spaghetti, but you have little time and almost nothing at home? Don’t worry: with some high-quality extra virgin olive oil, a couple of cloves of garlic and some chili you will be able to prepare a great Italian classic: here’s the recipe for spaghetti aglio, olio e peperoncino!

Spaghetti aglio, olio e peperoncino: a few tips to get them right.

Spaghetti aglio, olio e peperoncino is one of the easiest and quickest recipes, but that doesn’t mean that there are no tricks to make it better!

  • Consider at least 1 liter of water per pound of pasta: this is necessary for the spaghetti to cook evenly.

  • Drain the spaghetti 2 minutes before the end of cooking time because you will then sauté them and you don’t want them to get soggy!

  • Garlic and chili should be sautéd over a very low flame: if they turn brown the whole sauce will be bitter.

  • Save some of the cooking water: you will need it to cream your spaghetti aglio, olio e peperoncino.

  • Never forget that the quality of this dish depends on the quality of the extra virgin olive oil you use.

If you prefer a more delicate version, take note of these two tips:

  • Don’t peel or chop the garlic cloves, and their taste will not be as strong.

  • Remove the seeds from the chili pepper if you want the sauce to be less spicy.

What kind of oil should we use for spaghetti aglio, olio e peperoncino?

Extra Virgin olive oil is the main ingredient in this recipe, and its quality is essential. We recommend using an intense and fruity oil, which will add an extra touch of personality.

For our spaghetti aglio, olio e peperoncino we selected the unfiltered version of Il Casolare Fruttato Intenso, whose strong flavor harnesses the flavor of garlic and chili.

Now that you know it all you can get to work. On our side, we wish you bon appetit!

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