Spaghetti Aglio, Olio e Peperoncino recipe with step-by-step photos & a video recipe.
Spaghetti Aglio, Olio e Peperoncini is a popular Italian dish. It has simple flavors, minimal ingredients, and tastes amazing.
Jump to:
This spaghetti is made with only 5 ingredients - spaghetti, garlic, olive oil, red pepper flakes & parsley.
In each bite, you will get the flavor of olive oil and garlic with a little zing of red pepper flakes. Sometimes a simple dish has the greatest flavors.
What is Spaghetti aglio olio
Spaghetti Aglio e olio is an Italian pasta dish from Naples. The term Aglio e olio literally means garlic and olive oil in the Italian language. It is a popular Italian dish.
This traditional Italian pasta is made by sautéing minced garlic in olive oil. Then add the cooked spaghetti & toss it well. Garnish with some finely chopped parsley.
About Spaghetti Aglio, Olio e Peperocino
Spaghetti Aglio, Olio e Peperoncino literally means spaghetti with garlic, olive oil, and pepper in Italian.
Peperoncino is the term used for red pepper flakes. So technically the difference is the addition of red pepper flakes to Spaghetti Aglio e Olio.
Recipe Features
- Quick & easy to make - Just toss the cooked spaghetti with the sauce.
- Easy to customize – see the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
- Minimal ingredients required - you can make this spaghetti with only 5 ingredients.
- Make-ahead recipe - You can make it ahead of time. Store it in an airtight container in the refrigerator. Stays good for 2 days.
- Vegan - No eggs, meat, or dairy is used to make this dish.
Spagheti Aglio, Olio e Peperocino Ingredients:
- Spaghetti - I have used spaghetti made with durum wheat semolina.
- Olive Oil - Extra virgin olive oil is the best oil to make this spaghetti.
- Garlic - Use fresh garlic for the best flavors.
- Red Pepper Flakes - It adds a little zing to the taste buds. If you prefer less spicy then avoid it.
- Parsley - Use fresh parsley.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Spaghetti aglio, olio e peperoncino
Preparations:
- Put water in a large pot to boil.
- Finely mince the garlic cloves & keep them aside.
Making spaghetti aglio olio e peperoncino
- Stir in salt & add spaghetti to the boiling water. Cook it stirring occasionally.
- Meanwhile, In a pan add olive oil & garlic, heat it over medium heat.
- Saute the garlic for 2 minutes. Take care not to brown them.
- Keep the heat on low, add red pepper flakes & cook for a minute. Remove from heat.
- Add ½ cup of cooking pasta water to it. Let it simmer.
- Cook the spaghetti until it is al dente. Reserve 1 cup of the cooking water.
- Drain the spaghetti & immediately add it to the pan. Toss continuously until sauce coats the spaghetti. If needed, add some reserved pasta water.
- Sprinkle some chopped parsley on top & toss. Remove from heat.
- Immediately serve it.
Cooking Tips
- Cook spaghetti in a large pot. There should be enough room for the spaghetti to move around.
- Stir it, while cooking the spaghetti so that it should not stick together. It ensures spaghetti gets evenly cooked.
- Add salt to the boiling water & then add spaghetti to it. You should never cook spaghetti in lukewarm or cold water.
- Olive oil is the best oil to cook spaghetti Aglio Olio e Peperoncino. Use good quality extra virgin olive oil to make this recipe.
- You can make it without adding red chili flakes.
- Use fresh garlic for more flavors.
- Top it up with your favorite cheese. But traditionally for this recipe cheese should not be added. I love to have it with grated parmesan cheese on the top.
Recipe FAQ
No, do not substitute olive oil with any cooking oil or vegetable oil. Olive oil has its own unique flavor. It makes spaghetti Aglio olio delectable. Extra virgin olive oil is the best oil to make it.
Regular vegetable oil will not give any flavor to the dish. The spaghetti will taste bland if you make it with vegetable oil.
No, it is a bad idea. This dish tastes best when you make & serve it fresh. Freezing will spoil the flavor & the texture of the dish.
If you like this recipe, you may also like these quick dinner recipes:
Recipe Card
spaghetti aglio, olio e peperoncino recipe
Ingredients
- salt to taste
- ¼ cup olive oil extra virgin
- 4 cloves garlic (finely sliced or chopped)
- ½ tsp red pepper flakes
- ¼ cup parsley
- 200 gram sphagetti
Instructions
Preparations:
- Put water in a large pot to boil.
- Finely slice the garlic cloves & keep it aside.
Making spaghetti aglio olio e peperoncino
- Stir in salt & add spaghetti to the boiling water. Cook it stirring occasionally.
- Meanwhile, In a pan add olive oil & garlic, heat it over medium heat.
- Saute the garlic for 2 minutes. Take care not to brown them.
- Keep the heat on low, add red pepper flakes & cook for a minute. Remove from heat.
- Add ½ cup of cooking pasta water to it. Stir & let it simmer on low heat.
- Cook the spaghetti until it is al dente. Reserve 1 cup of the cooking water.
- Drain the spaghetti & immediately add it to the pan. Toss continuously until sauce coats the sphagetti. If needed, add some reserved pasta water.
- Sprinkle some chopped parsley on top & toss. Remove from heat.
- Immediately serve it.
Video
Notes
- While serving you can add some parmesan cheese on the top. Traditional recipes do not add any cheese to it.
- You can increase or decrease the quantity of crushed red pepper flakes in this recipe.
- Cook spaghetti until al dense. Do not overcook or undercook the spaghetti.
- Always refer to the timing recommended on the package for cooking the spaghetti.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
I love how Spaghetti aglio, olio e peperoncino is a quick, budget-friendly Italian classic that proves the best meals don't need a lot of ingredients and complicated steps. It’s the perfect dish when you want something satisfying, delicious, and ready in under 15 minutes. Give it a try, you will love it.