Spaghetti Aglio, Olio e Peperoncino (Garlic, Oil and Chili Spaghetti)
Local name: Spaghetti aglio, olio e peperoncino
In short: Spaghetti tossed in olive oil warmed with sliced garlic and chili flakes, finished with parsley. A 20-minute pantry dinner and a late-night favorite. It takes about 20 min in total and makes 4 servings.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Few dishes show Italian restraint better than this one. Spaghetti, garlic, olive oil, dried chili and parsley are all it takes, and it is the classic midnight meal when the fridge is almost empty. The trick is a gentle hand with the garlic, which should turn pale gold rather than brown, and a ladle of starchy pasta water to turn the oil into a light sauce that clings to the strands.
Instructions
- Bring a large pot of water to a boil and add salt until it tastes like mild sea water. Cook the spaghetti until 1 minute short of al dente, then scoop out a mug of the cooking water before draining.
- While the pasta cooks, pour the oil into a wide pan with the sliced garlic. Set it over low heat and cook gently for 4 to 5 minutes until the garlic is pale gold and smells sweet. Do not let it brown, or it turns bitter.
- Stir in the chili flakes for 20 seconds, then add about 120 ml (1/2 cup) of the pasta water. It will sizzle and bubble up, so stand back for a moment.
- Add the drained spaghetti to the pan and toss over medium heat for 1 to 2 minutes, adding more pasta water a splash at a time until the oil and water cling to the strands in a glossy coat.
- Take the pan off the heat, add the parsley and toss once more. Serve right away in warm bowls.
Tips
- Start the garlic in cold oil and keep the heat low. If it browns before the pasta is ready, add a spoonful of pasta water to cool the pan right away.
- For a crunchy finish, scatter toasted breadcrumbs on top. A little grated lemon zest stirred in with the parsley adds freshness.
Questions and answers
How spicy is aglio e olio?
It is as spicy as you make it. One teaspoon of chili flakes gives a gentle warmth and two makes it properly hot. Cook the flakes a little longer in the oil for more heat.
Can I make aglio e olio ahead?
It is best fresh, because the pasta soaks up the oil as it sits. You can slice the garlic and chop the parsley ahead, then cook the pasta just before eating.
Why is my aglio e olio dry?
The sauce needs starchy pasta water. Keep adding splashes while you toss the pasta over the heat until the oil and water blend into a loose, glossy sauce.
How long does it take to make Spaghetti Aglio, Olio e Peperoncino (Garlic, Oil and Chili Spaghetti)?
About 20 min in total: 5 min of preparation and 15 min of cooking.
How many calories are in Spaghetti Aglio, Olio e Peperoncino (Garlic, Oil and Chili Spaghetti)?
About 540 kcal per serving, with 12 g of protein, 74 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 74 g |
| Fat | 22 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 280 mg |
Estimated values, calculated from the ingredients.
