Go Back

Spaghetti Aglio, Olio e Peperoncino (Spaghetti with Garlic, Olive Oil and Chilli)

Servings: 4
Print Recipe

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 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.