Spaghetti Aglio Olio e Peperoncino Recipe

Who said that Italian food is too sophisticated and complicated to make in the comfort of your home? Exhibit number one: the universal last-minute dish (often midnight craving) of Italia, Spaghetti Aglio Olio e Peperoncino! This dish has a cult following, and for good reason.

While the pasta water comes to a boil, you gently (GENTLY!) fry minced garlic in your favorite EVOO. While the spaghetti cook, you add peperoncini to the sizzling pan. A vigorous toss of al dente spaghetti in the magic mix and the crowd-pleasing dinner par excellence is served. 


TIME: 20 minutes



  1. Bring a large pot of water to a boil, salted to taste with Coarse Sea Salt.
  2. While the water is heating, gently cook the garlic with 4 tbsp of the olive oil in a large pan. Keep the heat on low: be sure you don’t burn the garlic!
  3. Drop the spaghetti in the salted boiling water. Then, add the chili peppers to the olive oil and garlic, keeping the heat on low.
  4. Cook the spaghetti until they’re halfway done, about 5 minutes. Drain and transfer them to the pan with the aglio olio and peperoncino, reserving the pasta water.
  5. Raise the heat to high and cook the spaghetti, gradually adding more pasta water and olive oil. Toss them continuously to create a creamy texture as they finish cooking (around 4 minutes). You’ll need about 4 cups pasta water and 2 tbsp olive oil.
  6. When the pasta is cooked, take the pan off the heat and stir in the parsley (optional).
  7. To serve, scoop the creamy emulsion from the pan onto each plate. Place the jar of chili peppers on the table for diners to adjust the heat to their liking.