Spaghetti Aglio, Olio e Peperoncino
Spaghetti with garlic, oil & chili
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Join HomecookedIngredients
- 200 g Spaghetti
- 4 cloves Garlic
- 60 ml Extra-virgin olive oil
- ½ tsp Red pepper flakes
- 1 tbsp Salt
- 3 tbsp Parsley (optional)
Method
- Bring a large pot of salted water to a boil.
- Slice the garlic thin and chop the parsley.
- Cook the spaghetti until 1 minute shy of al dente, the firm-bite stage.
- Warm the olive oil with the garlic over medium heat until pale gold, then add the chilli off heat.
- Reserve a mugful of pasta water, then drain.
- Toss the pasta in the garlic oil off heat with pasta water until glossy, then fold in the parsley.
- Serve in warm bowls.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Spaghetti Aglio, Olio e Peperoncino
Spaghetti aglio, olio e peperoncino is one of the foundational pastas of Italian cooking, born in Naples and beloved across the country as the dish you can make from a nearly bare cupboard. Its entire character comes from three things treated with respect: thinly sliced garlic, good extra-virgin olive oil, and dried red chilli. Often called the midnight pasta, it is what Italians cook after a night out, when the pantry is empty but hunger is not, and its brilliance lies in how little it needs to taste complete.
The technique is what separates a great plate from a greasy one. The garlic is warmed slowly in the oil only until pale gold so it stays sweet rather than bitter, and the chilli goes in off the heat to keep its fragrance. Tossing the just-underdone spaghetti with a splash of reserved pasta water emulsifies the oil into a clinging, silky sauce rather than a slick, and a scatter of raw parsley brings freshness and colour. The finished dish is fragrant, gently spicy, and glossy, with the garlic and chilli perfuming every strand. Naturally vegan and ready in under twenty minutes, it is proof that the best cooking is often the simplest, provided you get the details right.
Spaghetti Aglio, Olio e Peperoncino: frequently asked questions
How many calories are in Spaghetti Aglio, Olio e Peperoncino?
One serving of Spaghetti Aglio, Olio e Peperoncino has about 658 calories, with 14g of protein, 79g of carbs, 32g of fat and 4g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Spaghetti Aglio, Olio e Peperoncino gluten-free?
As written, no — it contains Spaghetti. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Spaghetti Aglio, Olio e Peperoncino take to make?
About 18 minutes start to finish, but only around 12 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Spaghetti Aglio, Olio e Peperoncino?
The core ingredients are essential, but you can leave out parsley — it's optional and mainly there for extra flavor or finish.
How many servings does Spaghetti Aglio, Olio e Peperoncino make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.