RECIPE – Spaghetti Aglio Olio e Peperoncino



Spaghetti Aglio Olio e Peperoncino

This easy side dish sports the lovely green and red to make your holiday table even more festive. Quick, simple, and delicious!


  • 8 tablespoons olive oil extra virgin
  • 3 garlic cloves slightly crushed, or minced if you are going to leave in the sauce for extra flavor
    • ½-1 tablespoon dried red chili flakes to your preference; or ½-1 fresh chili, seeded and chopped. Calabrian chili is best.
  • 500 g spaghetti dry is the norm, can be done with fresh pasta but adjust timelines accordingly
  • 1 tablespoon parsley chopped
  • 1 pinch Salt


  • spaghetti_aglio_olio_peperoncino

    Heat the oil in a frying pan over medium-high heat and add the garlic and chili once it is glistening slightly.

  • Start a pot of salted boiling water for the pasta.
  • Start the pasta and cook until al dente.
  • Remove garlic cloves once they begin to brown (or leave in if you like the extra punch of flavor).
  • Stir in chopped parsley and remove from heat.
  • Drain the pasta, add to frying pan, and toss with the sauce until coated evenly.
  • Transfer to a serving dish and serve immediately.
  • Sprinkle with additional parsley (if desired) and enjoy!

Traditional recipes do not call for adding any cheese, though many people today add grated Parmigiano Reggiano or Pecorino Romano as a finishing touch.


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