Spaghetti Aglio, Olio e Peperoncino is one of those meals that come together in minutes yet feel incredibly comforting and full of flavour. A few cloves of garlic, a drizzle of good olive oil, and a touch of chili — dinner is ready before you know it.
This classic dish comes from the Campania region, perfectly capturing the essence of Italian home cooking. It’s ideal for busy days when time is short, but it also shines during those spontaneous, late-night gatherings — the spaghettata di mezzanotte, or “midnight spaghetti.” Quick, easy, and deeply satisfying, it brings everyone together around the table, no matter the hour.
Quick tips: be careful not to burn the garlic. When it’s ready, stop the cooking process by adding a ladle of boiling pasta water. Also, remember to remove the inner core (or germ) from the garlic, especially if it’s green — it gives the flavour a sweeter, cleaner finish.
A Bit of History
Spaghetti Aglio, Olio e Peperoncino is also known as Vermicelli alla Borbonica. There are two charming stories behind this name. One says that Gennaro Spadaccini, a court chamberlain of King Ferdinand IV of Bourbon, invented a three-pronged fork to help the king twirl his vermicelli with ease. The other claims it came from the addition of parsley — an ingredient the king loved — which gave the dish a distinctive new touch.
Like many Italian classics, there are countless variations. Some melt an anchovy into the oil for extra depth, while others toss in pan-toasted breadcrumbs for a bit of crunch.
Two Ways to Make It:
1) The simple way
Cook the pasta al dente. Meanwhile, in a large skillet, gently cook the garlic with olive oil over low heat. Add a ladle of pasta water and turn off the heat before the garlic browns. Once the pasta is ready, toss it into the skillet with a little more olive oil and peperoncino, mixing everything together. Finish with a sprinkle of fresh parsley before serving.
2) The creamy way (mantecata)
Instead of cooking the pasta until al dente, cook it for only about 2–3 minutes and finish it in a skillet with the garlic — the method we’re using below in the step-by-step instructions. The starch from the pasta water blends with the olive oil, creating a silky, creamy sauce that coats every strand beautifully.
Servings: 4
Ingredients:
- 11 oz (320 g) spaghetti
- 3 tbsp (1.8 fl oz / 50 g) olive oil
- 3 garlic cloves
- 1 red chili pepper (peperoncino)
- 1 small bunch parsley
- Salt, to taste
Step-by-Step Instructions:
- Prep the ingredients
Peel 3 garlic cloves and cut each in half lengthwise. Remove the inner core if it looks green or sprouted. Chop the garlic into small pieces and set aside. Finely chop a handful of parsley and cut 1 red chili pepper into small pieces, removing the seeds if you prefer less heat. Set everything aside. - Boil the water for the pasta
Bring a large pot of salted water to a boil. - Start the garlic
While the water is coming to a boil, warm 1 tbsp (0.5 fl oz / 15 g) olive oil in a large skillet over low heat. Add the chopped garlic and let it cook gently, keeping the heat low so it softens without browning. When the garlic turns pale gold and fragrant, add 1 ladle (about ½ cup / 120 ml) of boiling pasta water to stop the cooking. This prevents bitterness and helps create a smooth base for the sauce. - Cook and finish the pasta (the creamy mantecata way)
Cook 11 oz (320 g) spaghetti for only 2–3 minutes, just until slightly softened. Reserve the cooking water, then transfer the half-cooked pasta directly into the skillet with the garlic. Add about 4 cups (1 L) of the starchy cooking water (add more if needed) and 2 tbsp (1 fl oz / 30 g) olive oil. Increase the heat and let the starch and oil emulsify into a silky, creamy sauce. - Add the chili and toss to combine
Add the chopped red chili pepper to the skillet and toss everything together. - Serve
Plate the pasta, drizzle with a touch of olive oil, and finish with a generous sprinkle of parsley on top. Serve immediately.
Buon appetito!
Nutritional Information (per serving):
Calories: 525 kcal | Carbohydrates: 75 g | Protein: 13 g | Fat: 22 g | Saturated Fat: 3 g | Fibre: 4 g | Sugar: 2 g | Sodium: 600 mg | Cholesterol: 0 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Spaghetti Aglio, Olio e Peperoncino (Spaghetti with Garlic, Olive Oil and Chilli)
Ingredients
- 11oz (320 g) spaghetti
- 3 tbsp (1.8 fl oz / 50 g) olive oil
- 3 garlic cloves
- 1 red chili pepper (peperoncino)
- 1 small bunch parsley
- Salt, to taste
Instructions
- Prep the ingredientsPeel 3 garlic cloves and cut each in half lengthwise. Remove the inner core if it looks green or sprouted. Chop the garlic into small pieces and set aside. Finely chop a handful of parsley and cut 1 red chili pepper into small pieces, removing the seeds if you prefer less heat. Set everything aside.
- Boil the water for the pastaBring a large pot of salted water to a boil.
- Start the garlicWhile the water is coming to a boil, warm 1 tbsp (0.5 fl oz / 15 g) olive oil in a large skillet over low heat. Add the chopped garlic and let it cook gently, keeping the heat low so it softens without browning. When the garlic turns pale gold and fragrant, add 1 ladle (about ½ cup / 120 ml) of boiling pasta water to stop the cooking. This prevents bitterness and helps create a smooth base for the sauce.
- Cook and finish the pasta (the creamy mantecata way)Cook 11 oz (320 g) spaghetti for only 2–3 minutes, just until slightly softened. Reserve the cooking water, then transfer the half-cooked pasta directly into the skillet with the garlic. Add about 4 cups (1 L) of the starchy cooking water (add more if needed) and 2 tbsp (1 fl oz / 30 g) olive oil.Increase the heat and let the starch and oil emulsify into a silky, creamy sauce.
- Add the chili and toss to combineAdd the chopped red chili pepper to the skillet and toss everything together.
- ServePlate the pasta, drizzle with a touch of olive oil, and finish with a generous sprinkle of parsley on top. Serve immediately.
