Spaghetti Aglio Olio e Peperoncino is a timeless Italian classic that combines simple ingredients for maximum flavor.
This dish is rich in heart-healthy olive oil, fiber-packed pasta, and aromatic garlic, making it both nutritious and satisfying.
Quick to prepare in just 15 minutes, it’s perfect for busy weeknights or effortless meal prep without compromising taste.
Spaghetti Aglio Olio
Equipment
- 1 large pot (for boiling pasta)
- 1 sauté pan
- 1 Wooden spoon or spatula
- 1 colander (for draining pasta)
- Measuring spoons
Ingredients
- 180 g spaghetti
- 3 tbsp extra virgin olive oil
- 2 cloves garlic thinly sliced
- 1 generous pinch red chili flakes or fresh chili
- 2 –3 sprigs fresh parsley chopped
- Salt to taste
- Grated Parmigiano or Pecorino cheese for garnish
Instructions
- Prepare the Pasta Water: Fill a large pot with water, leaving enough room for the pasta to move freely. Place it on the stove over high heat and bring it to a rolling boil. Once boiling, add a generous pinch of salt. The water should taste like a mild sea water—it seasons the pasta from the inside out. This ensures every strand is flavorful and prevents blandness.
- Slice the Garlic: While the water is heating, take 2 fresh garlic cloves and carefully peel them. Using a sharp knife, slice them thinly, almost paper-thin. Thin slices allow the garlic to gently infuse the oil with aroma and flavor without burning, creating a delicate, nutty sweetness rather than a bitter taste.
- Measure and Prepare Olive Oil: Measure 3 tablespoons of extra virgin olive oil. Place the oil in a medium sauté pan and let it come to room temperature with the sliced garlic. Using high-quality olive oil is essential—it provides rich, fruity flavors and heart-healthy monounsaturated fats, elevating this simple pasta into a truly satisfying dish.
- Add Chili Peppers: Add a substantial pinch of red chili flakes (or finely chopped fresh red chili) to the pan with garlic and oil. The chili infuses the oil with gentle heat and depth of flavor. Stir gently to combine. Adjust the amount according to your preference for spice, keeping in mind that the flavor will intensify slightly as it cooks.
- Introduce Fresh Parsley: Take 1–2 sprigs of fresh parsley, rinse them under cold water, and pat dry. Add them whole to the pan for now. The parsley will release its herbal fragrance during the sauté, subtly enhancing the aroma without overpowering the garlic and chili. Save the remaining chopped parsley for garnish later.
- Sauté the Garlic and Chili: Place the pan over medium heat. Stir the garlic and chili in olive oil for 2–3 minutes. Keep a close eye on the garlic: you want it lightly golden, never brown. Overcooked garlic turns bitter and can ruin the dish. This step is where the oil absorbs all the flavors, forming the base of your pasta sauce.
- Cook the Pasta: Meanwhile, add the spaghetti to the boiling, salted water. Stir occasionally to prevent sticking. Cook the pasta for about 1 minute less than the package instructions suggest, ensuring it remains slightly firm (al dente). This allows the pasta to finish cooking in the flavored oil later, absorbing all the taste.
- Reserve Pasta Water: Before draining, scoop out about ½ cup of the starchy pasta water and set it aside. This water is key—it helps emulsify the oil and garlic, creating a silky sauce that clings perfectly to each strand of spaghetti.
- Drain the Pasta: Carefully drain the spaghetti using a colander. Shake gently to remove excess water, but don’t rinse the pasta; rinsing washes away the starch that helps the sauce stick.
- Combine Pasta and Sauce: Transfer the drained spaghetti into the sauté pan with garlic, olive oil, chili, and parsley. Toss gently over low heat. Add a splash of reserved pasta water and continue tossing. This allows the oil and water to merge, coating each strand with a smooth, flavorful sauce. Adjust the quantity of pasta water to achieve your desired consistency—slightly creamy but not watery.
- Add Fresh Parsley: Chop the remaining parsley finely and add it to the pasta. Toss again gently to combine. The fresh parsley adds color, aroma, and a refreshing herbal note that balances the garlic and chili.
- Serve and Garnish: Transfer the pasta to serving plates immediately while hot. Sprinkle with a light dusting of grated Parmigiano or Pecorino cheese. Garnish with additional chopped parsley for a fresh, vibrant finish. The pasta is best served immediately for the optimal texture and flavor.
- Final Taste Check: Before serving, taste one bite and adjust seasoning if necessary. A pinch of salt or a tiny drizzle of olive oil can elevate the flavors even more. Remember, this dish is simple; the quality of each ingredient truly shines when perfectly balanced.
Notes
- Use high-quality extra virgin olive oil for the best flavor and health benefits.
- Always slice garlic thinly rather than crushing it; this ensures even cooking and avoids bitterness.
- Adjust chili heat to your preference; start with a pinch and add more gradually.
- Reserve a little pasta water to create a silky sauce that clings to the spaghetti.
- This dish is best served immediately, though leftovers can be gently reheated with a splash of olive oil or water.
Chef’s Secrets: Enhancing Flavor and Texture
To make your Spaghetti Aglio Olio truly memorable, focus on the cooking order and heat management.
Sauté the garlic on medium heat so it releases aroma without browning too quickly.
Keep the chili flakes for the last minute of sautéing for a gentle, balanced heat.
Always save some pasta water—its starch is the secret to a creamy, cohesive sauce without adding cream.
Fresh parsley at the end brightens the dish and balances richness.
High-quality olive oil, freshly grated cheese, and al dente pasta are non-negotiable—they elevate a simple dish into a restaurant-worthy experience.
Serving Suggestions: Simple Yet Elegant Pairings
This pasta is perfect as a light main course or paired with a crisp green salad for a more complete meal.
Serve alongside roasted vegetables or grilled chicken for a heartier option.
A glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc, complements the garlic and chili notes beautifully.
For garnish, add freshly cracked black pepper or a few thin lemon slices for an extra layer of freshness.
This dish also makes a great quick lunch or dinner for meal prep, as its flavors intensify when slightly rested.
Storage Tips: Maintaining Freshness and Flavor
Spaghetti Aglio Olio is best enjoyed fresh, but leftovers can be stored for up to 2 days in an airtight container in the refrigerator.
To reheat, warm gently in a pan with a teaspoon of olive oil or a splash of water to revive the sauce and prevent the pasta from drying out.
Avoid microwaving without oil—it can make the pasta sticky or tough.
For meal prep, cook the pasta slightly under al dente to allow gentle reheating without overcooking.
Parsley and cheese can be added fresh when serving to maintain color and flavor.
Frequently Asked Questions
1. Can I make this pasta vegan?
Yes! Simply omit the Parmigiano or Pecorino cheese or replace it with a plant-based alternative.
The garlic, olive oil, and chili provide enough flavor to keep it satisfying and rich.
2. What type of pasta works best?
Traditional spaghetti is ideal, but linguine or bucatini are excellent alternatives. Use long, thin pasta so it wraps well with the garlic-chili oil.
3. How do I prevent garlic from burning?
Cook garlic over medium heat and remove from direct heat once it turns lightly golden. Thin slices sauté quickly, so constant attention is key.
4. Can I adjust the spice level?
Absolutely. Start with a small pinch of chili flakes and gradually increase to your preference. Fresh chili can also be used for a more aromatic heat.
5. Is it okay to prepare ahead of time?
You can prep the garlic, chili, and oil mixture ahead and store it in the fridge for a few hours.
Cook the pasta just before serving for the best texture, and toss it in the prepared oil and garlic mixture.
