Olio e Peperoncino

Spaghetti aglio, olio e peperoncino is Italian simplicity at its finest — a rustic, bold, and beautifully minimalist pasta dish made with garlic, olive oil, and chili pepper. 🌶️🧄🍝 Perfect for a late-night snack, quick dinner, or when the pantry’s nearly bare.

🇮🇹 Spaghetti Aglio, Olio e Peperoncino

🕒 Prep Time: 5 minutes

⏱️ Cook Time: 10–15 minutes

🍽️ Serves: 2–3

📝 Ingredients

• 200g (7 oz) spaghetti

• ¼ cup extra virgin olive oil

• 3–4 cloves garlic, thinly sliced

• ½–1 tsp red pepper flakes (or 1 small dried chili pepper, crumbled)

• Salt, for pasta water

• Optional: fresh parsley, chopped

• Optional: grated Parmesan (non-traditional, but tasty)

• Optional: a squeeze of lemon juice for brightness

👩‍🍳 Instructions

🔹 1. Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add spaghetti and cook until al dente.

3. Reserve ½ cup of pasta water before draining.

🔹 2. Infuse the Oil

1. While pasta cooks, heat olive oil in a large skillet over medium-low heat.

2. Add sliced garlic and cook gently until just golden — not brown or burned (about 2–3 minutes).

3. Stir in red pepper flakes and toast for 30 seconds to release flavor.

🔹 3. Combine

1. Add drained pasta to the skillet with garlic oil.

2. Toss to coat, adding a splash of reserved pasta water to help emulsify the sauce.

3. Cook for another 1–2 minutes, tossing frequently.

🔹 4. Finish & Serve

• Sprinkle with fresh parsley and a drizzle of olive oil.

• Add Parmesan or lemon juice, if desired (traditionalists may skip both).

🔄 Tips & Variations

• Make it heartier with anchovies, breadcrumbs, or a poached egg on top.

• Use linguine or bucatini if you prefer other pasta shapes.

• Add cherry tomatoes or sautéed greens for a little color and veg.

Would you like a vegan variation, printable recipe card, or a spicy seafood twist on this dish?