Spaghetti Aglio, Olio e Peperoncino (Garlic, Oil and Chilli Pasta)
Why this recipe works
- Few ingredients, clear flavour: Garlic, olive oil, chilli and parsley each have a distinct role, so the dish tastes focused rather than plain.
- Classic pasta-water finish: Tossing the spaghetti with reserved cooking water helps the oil cling to the strands instead of pooling in the pan.
- Fast weeknight method: The sauce is made while the spaghetti cooks, keeping the total time short without relying on shortcuts.
Get the most out of this recipe
Adjust the heat
- For a gentler version: Use the lower amount of chilli flakes suggested in the recipe and let the garlic remain the main flavour.
- For more warmth: Increase the chilli gradually or use finely sliced fresh red chilli for a brighter, fresher heat.
- Keep the chilli even: Stir the chilli briefly into the warm oil before adding the pasta so the heat disperses through the whole dish.
Texture tips
- Make the sauce glossy: Add the reserved pasta water in small splashes and toss briskly until the oil lightly emulsifies around the spaghetti.
- Keep the spaghetti al dente: Drain the pasta while it still has bite, as it will continue to soften slightly while being tossed in the pan.
Common mistakes
- Do not brown the garlic too far: Garlic should be pale golden and fragrant; deep golden or brown garlic can make the whole dish taste bitter.
- Do not discard all the cooking water: The starchy water is essential for bringing the oil-based sauce together and helping it coat the pasta.
Ingredient notes
- Use good olive oil: Olive oil is a central flavour here, so choose one that tastes smooth and fresh rather than harsh.
- Slice the garlic thinly: Thin slices cook evenly and infuse the oil quickly without needing high heat.
- Finish with fresh herbs: Fresh parsley gives the dish a clean, peppery lift; basil can be used for a softer, sweeter finish.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt. Add the spaghetti and cook until al dente, stirring once or twice so it does not stick. Reserve 150 ml of the pasta water, then drain.
- While the pasta cooks, thinly slice the garlic and finely chop the fresh parsley. Warm the olive oil in a large frying pan over low heat, then add the garlic and cook gently for 2 to 3 minutes until pale golden and fragrant. Stir in the chili flakes for 30 seconds, keeping the heat low so the garlic does not brown.
- Add the drained spaghetti to the pan and toss to coat. Add a splash of the reserved pasta water and toss vigorously for 1 to 2 minutes until the oil turns glossy and lightly emulsified, adding more pasta water as needed. Season with the remaining 1 tsp fine sea salt, toss through the parsley, and serve with a final drizzle of olive oil.
Recipe notes
Tips
- Keep the heat low when cooking the garlic; if it turns deep golden it will taste bitter.
- Tossing the pasta briskly with a little pasta water is what makes the sauce cling, so do not skip the reserved water.
- For a milder dish, reduce the chili flakes to 0.5 tsp; for more heat, increase to 1.5 tsp.
Substitutions
- Replace spaghetti with linguine for a similar texture and sauce cling.
- Replace fresh parsley with fresh basil for a softer, sweeter herbal finish.
- Replace chili flakes with 1 small red chili pepper, finely sliced, for a fresher heat.
Storage
- Refrigerate up to 2 days
- Cool quickly and refrigerate in a sealed container. Reheat in a frying pan over low heat with a splash of water, tossing until piping hot and glossy again.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
recipes.allergens:
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