Spaghetti Aglio e Olio

A skillet filled with cooked spaghetti aglio olio e peperoncino, garnished with fresh basil leaves and sliced red chili peppers, sits on a gray surface.

5 from 2 votes

Spaghetti Aglio e Olio brings together simple ingredients: spaghetti, olive oil, garlic, spicy peppers, and cheese. It all comes together in under 10 minutes, proving that sometimes the simplest recipes are the best.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Italian

Keyword: spaghetti aglio e olio, spaghetti aglio e olio recipe, spaghetti aglio e olio recipes, spaghetti aglio e peperoncino

Servings: people

Author: Sammy Montgoms

Ingredients

1 box spaghetti (340 grams)
1 cup reserved pasta water
1/3 cup olive oil extra virgin
6 garlic cloves sliced thin
2 spicy peperoncino (peppers) sliced thin
1/2 tsp red pepper flakes
1/4 cup fresh parsley chopped fine
1/2 cup parmigiano reggiano grated fine

Instructions

Bring a large pot of water to boil.
Generously season with salt, and add the pasta to cook.
Sammy's tip: make sure you can taste the salt in the water, this is where a lot of the flavour in the dish will come from, so be generous.
Meanwhile, to a large saucepan, add the olive oil and set to low heat.
Add the garlic, peppers, and red pepper flakes and let lightly simmer for about 5 minutes.
Sammy's tip: if the garlic looks like it's burning, or becoming too golden in colour, add a splash of olive oil to bring down the heat.
Once the pasta is al dente, reserve some pasta water and add 1/2 cup to the saucepan. Let cook for 2 minutes, allowing it to combine with the olive oil and peppers.
Add the spaghetti and fresh parsley, and gently toss to combine until the sauce becomes glossy. About 2 minutes.
Add the cheese and toss to combine, adding more reserved pasta water if needed.
Serve right away!

Nutrition