Spaghetti Aglio Olio e Peperoncino (Easy Chilli Garlic Pasta)

Who knew that spaghetti and a drizzle of oil, infused with chilli and garlic can make a traditional Italian pasta dish? A perfect meal to make when the fridge is looking dire, Spaghetti Aglio Olio e Peperoncino is a classic example of cucina povera (cheap meals the poor used to cook in Italy due to limited ingredients available) that is now popular around the world due to the uncomplicated flavours, quick cooking time and inexpensive ingredients!

Jump to:

• The Fastest Easiest Pasta Recipe Ever
• Spaghetti Aglio Olio E Peperoncino Ingredients
• Variations
• Method
• Important Recipe Tips
• Storage & Reheating
• Watch How To Make It
• What To Serve With Chilli Garlic Pasta?
• Other Quick & Easy Pasta Recipes
• Spaghetti Aglio Olio e Peperoncino (Easy Chilli Garlic Pasta)

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The Fastest Easiest Pasta Recipe Ever

We like to describe this Spaghetti Aglio Olio e Peperoncino recipe as a simple dish that you can make when your fridge is (almost) completely empty! You can always find the simple ingredients in your cupboards to make the chilli garlic pasta! And that's exactly what we cook every time we are back from holidays before we get the chance to go food shopping.

There are multiple reasons to love this dish:

• It takes about 10-12 minutes from start to finish - making it one of the quickest pasta recipes out there, just like our Creamy Miso Pasta!
• It is extremely budget-friendly, even cheaper than our Veggie Pesto Pasta!
• You are likely to have all the basic ingredients in your cupboards.
• It is a type of meal that lets the ingredients speak for themselves!
• No special kitchen equipment is needed: if you have a large saucepan and a frying pan (and maybe a grater for cheese) you are ready to cook!

If you're a fan of this simple pasta, we encourage you to try our Pasta With Capers and Brown Butter Sauce too!

Spaghetti Aglio Olio E Peperoncino Ingredients

Pasta Aglio Olio E Peperoncino is one of the most traditional Italian dishes that use basic ingredients. Since you cannot hide behind complex flavours or fancy ingredients in this recipe, the best quality products will yield the best-tasting dish. We recommend using high-quality olive oil and good pasta (try the recipe with fresh homemade pasta if you have time!).

• spaghetti: we used good quality dry pasta in this recipe. Whilst Aglio Olio Peperoncino sauce is typically served with spaghetti, other long pasta types, like linguine or tagliatelle, will work too.
• extra virgin olive oil: whilst extra virgin olive oil is not suitable for cooking on high heat, don't worry, we will infuse the oil with garlic and chilli on very low heat.
• garlic: choose punchy fresh garlic, as it is the main flavour in this recipe.
• red chilli flakes: may be replaced with ½ fresh hot pepper (adjust the amounts to suit your spice tolerance). We use Aleppo pepper for a milder-tasting dish. If you don't want any heat in your Spaghetti Aglio Olio, try it with crushed red pepper flakes.
• sea salt: we highly recommend Maldon Sea Salt Flakes.
• fresh parsley.
• parmesan cheese (parmigiano reggiano cheese): other Italian hard cheese, like Padana Grano or Pecorino Romano, will work beautifully too!

Variations

• If you don't like spicy food, skip the red chili peppers and make Pasta Aglio e Olio instead (no pepperoncini).
• Use different types of dry noodle-style pasta. Or take it a step further and make fresh pasta at home.
• Season the dish with freshly ground black pepper for an extra layer of flavour.
• Stir in some extra fresh veggies: spinach, arugula and halved cherry tomatoes work particularly well.

Method

Cook your pasta following the package instructions. It typically requires you to cook spaghetti in a large pot of water for 8-10 minutes until cooked al dente.

In the meantime, heat half of the olive oil in a large skillet on low heat.

Add the thinly sliced garlic and chili flakes, and stir for 2-3 minutes. The garlic should soften, but do not let it brown much.

Add the rest of the oil, pinch of salt and parsley and stir for 30 seconds.

Once your pasta is cooked al dente, strain it, reserving 3 tablespoon of pasta water.

Tip the cooked pasta into the pan with the garlic and chilli oil. Add the reserved pasta water and give everything a nice toss to coat.

Serve with an extra sprinkle of parsley and grated cheese on top! Buon appetite!

Important Recipe Tips

Al Dente Pasta

• The most important thing when cooking pasta al dente is not to overcook it. Pasta that is overcooked will be mushy and lose its texture and flavour.
• Start by selecting a high-quality pasta that is made from durum wheat semolina. This type of pasta will hold up better during cooking and have a better texture.
• Use a large pan and plenty of water for cooking the pasta. As a general rule, use at least 4 litres of water per 500 grams of pasta when cooking.
• Bring the water to a rolling boil before adding the pasta. Adding the pasta to cold or lukewarm water will cause it to cook unevenly.
• Add a tablespoon of salt to the boiling water before adding the pasta. This will help to enhance the flavour of the pasta.
• Cook the pasta according to the package instructions, but check it a couple of minutes before the recommended cooking time. You want the pasta to be cooked, but still slightly firm in the centre (al dente).
• Once the pasta is al dente, remove it from the heat and immediately drain it in a colander. Don't rinse the pasta with cold water, as this will wash away the starches that help to bind the sauce to the pasta.

The Best Aglio Olio Peperoncino Sauce

Aglio Olio e Peperoncino is a classic recipe that originated in Italy. It is a simple yet flavorful dish that has become a favourite for many. The combination of garlic, olive oil, and red pepper flakes provides a perfect match for any type of pasta. While the basic recipe is easy to follow, there are a few tips and tricks that can take it to the next level. Here are 4 tips to help you achieve the perfect Aglio Olio e Peperoncino sauce:

• Use high-quality ingredients such as Italian olive oil and fresh garlic to ensure a rich and full flavour.
• For an authentic spaghetti Aglio Olio recipe, use dried peperoncino flakes. These are small pieces of dried chili pepper that add an extra kick to the dish.
• Add a generous amount of fresh parsley to your sauce later in the process, to avoid the fresh herbs burning. This will give your dish a fresh burst of flavour and colour.
• Don't overcook the garlic or let it burn as this will result in a bitter taste. Instead, cook the garlic over low heat until it becomes fragrant and just starts to turn golden brown.

Storage & Reheating

Once your chilli garlic pasta has cooled down to room temperature, place it in an airtight container and keep it in the fridge for up to 3 days. We do not recommend freezing this recipe.

To reheat, add a tablespoon of olive oil to a large pan. When the oil is warm, add the pasta and 1-2 tablespoon of water to loosen it. Toss the pasta in the pan for 2-3 minutes over medium heat, until hot. Serve with extra parsley and cheese.

Watch How To Make It

What To Serve With Chilli Garlic Pasta?

A serving of pasta with chilli and garlic oil makes a simple and flavoursome dinner, but due to the simplicity of this recipe, we recommend serving it with one of two side dishes.

• Crusty bread slices to mop up any leftover chilli and garlic oil at the bottom of your plate.
• Lemon and Garlic Tenderstem Broccoli
• Courgette Ribbon Salad

Other Quick & Easy Pasta Recipes

Looking for another easy recipe that uses just a handful of ingredients? Here are our favorite recipes starring pasta:

• Creamy Tahini Pasta With Lemon and Garlic (Easy Vegan Pasta)
• Roasted Fennel Spaghetti with Creamy Sauce
• Tomato and Mozzarella Pasta With Basil (Spaghetti Caprese)
• 15-Minute Tuna Pasta with Olives and Capers
• Lemon and Ricotta Pasta
• Spaghetti Arrabbiata
• Pasta Napoletana
• Beetroot Pasta with Feta & Pecan Drizzle
• Red Pesto Pasta With Prawns