spaghetti aglio olio e peperoncino

Spaghetti aglio olio e peperoncino (Spaghetti with garlic, oil and chili peppers)


  • 100 gr. spaghetti
  • 3 tbsp extra virgin olive oil
  • 2 cloves of garlic
  • a substantial pinch of chili peppers
  • few sprigs of parsley
  • salt
  • a dusting of parmigiano to finish


  1. Heat up a pan at medium heat with the oil and, once it is hot, add the garlic cloves peeled and minced, the chili peppers, the parsley and sauté for a few minutes.
  2. Meanwhile cook the pasta in plenty of boiling salted water. Cook according to the time indicated on the package (mine was 11 minutes), drain but keep a little bit of water in case the pasta becomes dry.
  3. Put it back in the pan with the garlic, oil and chili peppers, sauté briefly till the “sauce” coats the pasta. Pasta has to stay “al dente”.
  4. Dust with parmigiano and garnish with chopped fresh parsley or a nice parsley leaf.
  5. Serve hot.


  • Serving Size: single serving
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