🌶️ Spaghetti aglio, olio e peperoncino
Also known as: Aglio e olio, Spaghetti aglio e olio, Aglio olio peperoncino, Spaghetti with garlic, oil and chilli
Long pasta tossed with garlic, extra virgin olive oil, chilli and parsley; according to Turismo Roma it originates from Campania, especially Naples.
Spaghetti aglio, olio e peperoncino is a dish of long pasta tossed with garlic, extra virgin olive oil, chilli and parsley. According to the tourism portal Turismo Roma, it is traditionally attributed to the cooking of Lazio but actually originates from Campania, and from Naples in particular.
In the recipe on that page, 360 g of pasta takes 4 garlic cloves, fresh hot chilli (dried also works), parsley and 8 tablespoons (about 100 ml) of extra virgin olive oil.
The pasta is cooked in plenty of well-salted water. The oil is warmed over very low heat and the quartered garlic is added. When it starts to turn golden, the chilli and finely chopped parsley stems go in and cook about 2 more minutes on low heat; the garlic should stay lightly golden, not burnt. Off the heat, chopped parsley leaves and 4 tablespoons (about 60 ml) of the pasta cooking water are added; its starch thickens the oil into a light, sauce-like coating. The water is taken at the last moment, when draining, because it is then richest in starch.
The pasta, drained al dente, goes into the pan and is tossed for about 30 seconds over moderately high heat until evenly coated, then served at once.
Long, medium-thin pasta suits the dish: spaghetti, vermicelli or linguine; the source advises against thick or wide shapes.
Facts
| Raw material | Long pasta, extra virgin olive oil, garlic, chilli, parsley 1 |
|---|---|
| Region | Campania, especially Naples 1 |
How it connects to Pasta
🌶️ Spaghetti aglio, olio e peperoncino → related → 🫒 Olive oil ← related ← 🍝 Pasta
Links
- What is used
- Spaghetti, Linguine, Vermicelli, Spaghettoni
- Part of
- Pasta sauces and dishes
- Similar and different
- 🍅 Spaghetti alla puttanesca
- In other topics
- 🫒 Olive oil
Frequently asked questions
Which pasta is used for aglio, olio e peperoncino?
Long, medium-thin pasta: spaghetti, vermicelli or linguine. Turismo Roma advises against thick or wide shapes.
Why is pasta cooking water added?
Its starch thickens the oil into a light, sauce-like coating. Four tablespoons are added off the heat; since the water is salted, it also seasons the oil.
Where does the dish come from?
Turismo Roma says it is traditionally attributed to Lazio but originates from Campania, especially Naples.
Recipes
What to read next
- 🫒 Olive oil — Oil pressed from the fruit of the olive tree.
- Spaghettoni — Long, round dry pasta of durum wheat semolina and water, thicker than spaghetti at roughly 2.2–2.5 mm.
- 🍅 Spaghetti alla puttanesca — Spaghetti with a quick tomato sauce of black olives, capers, garlic, olive oil and chilli, from Naples and Campania.
Similar
🐚 Spaghetti alle vongole · 🍅 Spaghetti alla puttanesca · 🐟 Pasta con le sarde · 🍆 Pasta alla Norma · 🍝 Cacio e pepe · 🧅 Bigoli in salsa