Spaghetti with Garlic, Olive Oil and Chili Pepper

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Spaghetti Olio Aglio e Peperoncino

  Serves 6-8 People


  • 500 g Italian Spaghetti
  • 3-4 Garlic cloves, thinly sliced
  • 1 Fresh Chile Pepper, minced
  • 3 to 4 tbsp of Extra Virgin Olive Oil
  • Parsely, chopped, optional


  • Heat a large pot of salted water until boiling
  • Drop the spaghetti into the boiling water and cook until al dente
  • Meanwhile, add the olive oil to a pan and heat the sliced garlic cloves and minced chile pepper, do not allow the garlic to brown
  • Drain the pasta reserving the pasta cooking water
  • Add about 1/4 cup of the pasta water to the pan with the garlic, stirring to combine
  • Transfer the spaghetti to the pan and toss
  • Serve topped with chopped parsley, if desired