Spaghetti Aglio, Olio e Peperoncino

Aglio, Olio, Peperoncino Spaghetti with garlic and chili pepper

Spaghetti Aglio, Olio e Peperoncino is a quick and easy dish to prepare, perfect for busy weeknights or casual gatherings. The red pepper flakes provide a subtle heat, while the garlic and olive oil infuse the spaghetti with rich flavor. Adjust the amount of red pepper flakes according to your preferred level of spiciness.

Course First Course, Lunch, Pasta

Cuisine Italian

Keyword aglio olio peperoncino

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 620kcal

Ingredients

400 grams 14 ounces of spaghetti
4 cloves of garlic thinly sliced
120 milliliters ½ cup of extra virgin olive oil
1 teaspoon of red pepper flakes adjust to taste
Salt to taste
¼ cup of fresh Italian parsley finely chopped

Metric - U.S. Customary

Instructions

Bring a large pot of salted water to a boil. The water should taste like the sea.
Cook the spaghetti according to the package instructions until al dente, typically about 9-11 minutes.
Reserve about ½ cup of pasta cooking water, then drain the spaghetti and set aside.
While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat.
Add the sliced garlic and red pepper flakes to the skillet, and sauté until the garlic is golden brown and fragrant, about 1-2 minutes. Be careful not to let the garlic burn.
Once the garlic is golden, remove the skillet from the heat and add the cooked spaghetti directly to the skillet. Toss the spaghetti with the garlic-infused olive oil until evenly coated.
If the spaghetti seems too dry, add a splash of the reserved pasta cooking water to loosen it up.
Season the spaghetti with salt to taste.
Add the chopped parsley to the skillet and toss everything together until the parsley is evenly distributed throughout the pasta.
Divide the Spaghetti Aglio, Olio e Peperoncino among serving plates. Serve immediately, and enjoy!

Nutrition