Spaghetti aglio, olio e peperoncino
How to make it at home: Spaghetti aglio, olio e peperoncino — ingredients, steps, safety tips.
Time: 15 minutes · Yield: 4 servings
Ingredients
- 400 g spaghetti
- 80 ml extra virgin olive oil
- 3–4 garlic cloves
- 1–2 dried red chillies or ½ tsp chilli flakes
- A handful of parsley (optional)
- Salt for the water
Method
- Cook the spaghetti al dente in well-salted water.
- Meanwhile slice the garlic thinly and crumble the chilli.
- In a wide pan over low heat, warm the oil with the garlic and chilli for 2–3 minutes, until the garlic is just golden; browned garlic turns bitter.
- Transfer the spaghetti to the pan with a little pasta water and toss over the heat for about a minute so the oil and water come together.
- Sprinkle with chopped parsley and serve at once.
Tips
- There is no official recipe; this is the common southern Italian version.
- Cheese is traditionally not added.
Related topics
🌶️ Spaghetti aglio, olio e peperoncino · Spaghetti · 🫒 Olive oil
Servings: 4
Themes
🥛Types of milkFrom cow to reindeer: composition, benefits, value🧀Cheeses of the worldParmesan, feta, bryndza, sulguni and more🥣Fermented milk productsKefir, yogurt, kumis, matsoni, skyr🌍Dairy traditionsRegions, peoples and their dairy products🐄Dairy animalsWhich animals are milked and how their milk differs🚚The journey of milkFrom pasture to shop — step by step❤️Milk and healthCalcium, lactose, allergy, benefits and risks👷JobsWho works with milk🗺️Map of traditionsWorld regions, peoples and their products on a map⚖️ComparisonsKefir or yogurt, sour cream or cream, and more🍳RecipesCottage cheese, yogurt, ghee, paneer, butter — at home📜History of milkFrom domestication to Tetra Pak🫒OlivesVarieties, oil, table olives, regions and traditions🥃SpiritsWhisky, brandy, rum, liqueurs: how they are made, what the label says, which traditions