Spaghetti Aglio, Olio e Peperoncino

Name: Spaghetti Aglio, Olio e Peperoncino
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g Spaghetti; 80ml Extra Virgin Olive Oil; 6 cloves of Garlic, thinly sliced; 2 Dried Peperoncinis, crumbled, seeds to taste; 2 tbsp Flat-Leaf Parsley, finely chopped; 2 tbsp Coarse Sea Salt, for the pasta water; 120ml Water, reserved pasta cooking water

Spaghetti Aglio, Olio e Peperoncino is a classic Italian weeknight pasta that’s simple, vibrant, and full of flavor. Toasted garlic and spicy dried chilies infuse fruity olive oil, coating al dente spaghetti and finished with fresh parsley for a bright, comforting dish.

Spaghetti Aglio, Olio e Peperoncino is a classic Italian weeknight pasta that’s simple, vibrant, and full of flavor. Toasted garli... Show more

Traditional Italian Recipe

Health Grade

D · Occasional

Rating

4.2

Time

25 min

Price

0,39 €

Calories

551 kcal

vegan

budget

low calorie

quick

easy

low sugar

Method

Wash the parsley

Rinse the flat-leaf parsley under cold water, shake off the excess, and pat it very dry with a clean towel. Dry leaves chop more neatly and won't spit in the pan later.

Prep the aromatics

Peel the garlic and slice it as thinly as you can so it softens evenly in the oil. Crumble the dried peperoncini with your fingers, discarding some seeds if you want a gentler heat, then finely chop the parsley.

Boil salted water

Fill a large pot with plenty of water and bring it to a rolling boil over high heat. Stir in the coarse sea salt until it dissolves; the water should taste pleasantly seasoned, because this is what flavors the pasta from the inside out.

Cook the spaghetti

Add the spaghetti to the boiling water and stir for the first 30 seconds so the strands separate and don't stick. Cook for 8 to 10 minutes, until al dente and still slightly firm in the center, since it will finish cooking in the skillet.

Reserve and drain

Just before the pasta is done, scoop out 120 ml of the starchy pasta cooking water. Drain the spaghetti and don't rinse it; that light starch on the surface helps the sauce cling to every strand.

Warm the oil

Set a large skillet or sauté pan over medium-low heat and pour in the extra virgin olive oil. Let it warm for 1 minute until it looks fluid and gently shimmery, but not smoking.

Infuse the oil

Add the sliced garlic and peperoncini to the warm olive oil and cook over medium-low heat, stirring often, for 2 to 3 minutes. Stop when the garlic smells sweet and fragrant and is just turning pale golden; don't let it brown deeply, or it can make the whole dish taste bitter.

Toss to emulsify

Add the drained spaghetti to the skillet with the garlic-peperoncini oil, then pour in the reserved pasta cooking water. Toss and stir constantly over medium heat for 1 to 2 minutes, until the water and oil come together into a light, glossy sauce that coats every strand.

Finish and serve

Turn off the heat, scatter in the chopped parsley, and toss once more so the herb is evenly distributed through the spaghetti, garlic, peperoncini, and olive oil. Twirl into warm bowls and serve right away while everything is silky, fragrant, and just a little fiery.