spaghetti aglio olio e peperoncino recipe

Written BySheba G Updated On
spaghetti aglio olio e peperoncino recipe
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The Best spaghetti aglio olio e peperoncino recipe

I love making spaghetti aglio olio e peperoncino for my family. It is one of those recipes that looks and tastes fancy but is actually so simple to put together. My kids always get excited when they smell the garlic and chili sizzling in the olive oil. This dish is perfect for busy weeknights when you need a quick and satisfying meal. Plus, it uses just a few basic ingredients you probably already have in your pantry. The health benefits are great too. Olive oil is a good source of healthy fats, and garlic is known for its immune-boosting properties. It is a light but filling pasta dish that never feels heavy.

Spaghetti Aglio Olio e Peperoncino

Spaghetti Aglio Olio e Peperoncino

4.7 from 790 votes

A classic Italian pasta dish made with just garlic, olive oil, chili flakes, and parsley. It is simple, flavorful, and ready in under 20 minutes.

Prep Time5 mins
Cook Time15 mins
Resting Time0 mins
Total Time20 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pasta

400g spaghetti
1/2 cup reserved pasta water

For the Sauce

1/2 cup extra virgin olive oil
6 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped
Salt to taste

👨‍🍳Directions

1Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 1-2 minutes until fragrant and lightly golden. Do not let it burn.
3Stir in the red pepper flakes and cook for another 30 seconds.
4Add the drained spaghetti to the skillet. Toss well to coat the pasta in the garlic oil. If the pasta seems dry, add a splash of the reserved pasta water to create a light sauce.
5Remove from heat. Stir in the chopped parsley and season with salt to taste. Serve immediately.

🔧Equipment

Large pot
Large skillet
Colander
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 2.5g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 8g

📝Notes

For a milder dish, use less red pepper flakes. You can also add a squeeze of lemon juice or a sprinkle of Parmesan cheese if you like.

Watch Video Of How Spaghetti Aglio Olio e Peperoncino Works

This spaghetti aglio olio e peperoncino is a staple in my kitchen. It is quick, uses simple ingredients, and always pleases everyone at the table. Whether it is a busy weeknight or a casual family gathering, this dish is always a good idea.

❓ Frequently Asked Questions About Spaghetti Aglio Olio e Peperoncino

1. Can I use a different type of pasta for this recipe?

Yes, you can use any long pasta like linguine or fettuccine. Short pasta shapes also work well.

2. How do I keep the garlic from burning?

Cook the garlic over medium heat and stir it constantly. It should turn light golden, not brown. Burnt garlic tastes bitter.

3. Is this dish spicy?

It has a mild heat from the red pepper flakes. You can adjust the amount to your taste. Use less for a milder dish or more for extra spice.

4. Can I add other ingredients to this recipe?

Absolutely. Some people add cooked shrimp, broccoli, or cherry tomatoes. Keep it simple or make it your own.

5. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little olive oil or water to refresh the sauce.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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