Spaghetti aglio olio e peperoncino is probably the simplest and cheapest Italian recipe – and the easiest to mess up.
I’ve always found it fascinating.
The recipe is summed up by its name and has only four ingredients – yet, a little carelessness can lead to disaster.
I don’t want to be overdramatic, but it’s true. Anyone who has tasted it knows that there is nothing better than garlic spaghetti at the right time – but also that there is nothing worse when the dish is done wrong.
I’ve messed it up enough times to know what to avoid and also how to improve it effortlessly. In the next few minutes, I’ll show you how to create a masterpiece with just the four basic ingredients, and then I’ll also suggest how to take it to the next level with three extra ingredients.
How to Pick the Right Ingredients
As you can imagine, such a simple dish requires fresh, quality ingredients to show its full potential. Here are my recommendations.
Spaghetti: prefer thick spaghetti, possibly spaghettoni or even bucatini. Angel hair or thinner spaghetti will not give the dish the desired texture. Use about 4oz per person.
Fresh garlic: White hardneck garlic gives the best kick, so it is my personal choice. However, if you prefer to give your dish a milder flavor, feel free to use pink garlic or other varieties.
I know the prejudice against those who suggest going easy on the garlic. But still – this particular recipe is all about balance, so trust me when I say that one clove per person is more than enough. Don’t say it too loudly, but even lowering it down to 1/2 clove per person is fine!
Chili Peppers: choose quality over quantity. You don’t need whole cups of dried red pepper flakes, just one or two fresh peppers that allow you to enjoy their fruity aroma as well as the spiciness.
→ What variety should I pick? The balance principle also applies to capsaicin levels-so put that Naga Morich back where it came from! You want something that burns without covering the flavors of the dish.
For me, that means anything between 50k and 350k SHU on the Scoville Scale. Calabrian chili peppers are the most common choice, but lately I prefer spicier varieties, so last time I used a Habanero Red and was very satisfied.
Extra-virgin olive oil: while for other dishes I could list a few alternatives, my advice here is the same as for other ingredients: invest in quality. Avoid seed oils, or even the flavored options like garlic oil. Pick a fatty, flavorful extra-virgin olive oil and use it to make countless masterpieces!
Extra Ingredients
As I mentioned, there are 3 ingredients you can use to make this dish even better. I’ve separated them from the others because people tend to be purist about spaghetti aglio e olio.
To some extent, I understand that. After all, the spirit of the recipe is to use as few ingredients as possible. However, these ingredients are nothing fancy and easily accessible, so I say that it’s fine to use them. Plus, they make the dish so delicious!
Here they are:
- Lard: just a small dice to add to the oil and garlic dressing while cooking;
- Butter: to add on top of the pasta 5 minutes before serving.
- Fresh parsley: many Italians complain that we use parsley for everything, but not me. I love the fresh kick it gives to dishes, especially on something like spaghetti aglio e olio!
… and of course, can you say no to a sprinkle of parmesan cheese?
How to Make Spaghetti Aglio e Olio
Step 1: First things first: bring a pot of water to a boil. While you wait, finely chop the fresh garlic, making sure to remove the green sprout inside each clove—that’s the “anima,” and it can make your dish taste bitter. Next, slice the fresh chilis thinly.
Step 2: Once the boiling water is ready, add a generous handful of coarse salt, then follow the package directions and toss in the spaghetti noodles. While the pasta cooks, grab a large skillet or frying pan and pour in a good amount of extra virgin olive oil. Heat it over medium heat, then add the chopped garlic cloves and chilis. Stir them gently for a couple of minutes until the garlic turns golden brown – but be careful! If the heat is too high, the garlic can burn and turn bitter.
Step 3: Here’s the game-changing trick: just before the garlic gets too dark, add a ladle of pasta water to the pan. This sudden hit of starchy water will keep the garlic crunchy on the outside but soft inside, making all the difference in your garlic spaghetti recipe. Let it simmer until the liquid evaporates, then turn off the heat.
Step 4: Check the pasta. You want it al dente, so taste it about a minute before the package instructions suggest. When it’s ready, drain it (reserving a little more pasta water, just in case) and immediately toss it in the skillet with the garlic and chili-infused oil. Stir well, letting the cooked spaghetti soak up all that incredible flavor.
Step 5: For the final touch, drizzle some extra virgin olive oil on top of the pasta, then serve immediately. If you want, put aside a bowl of freshly grated parmesan cheese for your guests to add.
How to Bring it to the Next Level with 3 More Ingredients!
This is a simple pasta dish, but when done right, it delivers a ton of flavor with just a few simple ingredients. By following the method above, you can make it perfectly with just 4 ingredients plus salt and water – but I mentioned 3 more ingredients, and it’s time to see how to use them.
Let’s start with the lard. When you add the garlic and pepper to the saucepan, add a little dice and let it melt slowly. It will give the dish a fattier flavor and a slightly creamier texture. If the cube hasn’t melted completely when it’s time to add the pasta, remove it.
Now, the parsley. Take some parsley stems, and add them to the saucepan with the other ingredients. In the meantime, take other parsley leaves and mince them finely. Before adding the pasta, remove the stems from the saucepan, and add the minced leaveson top of everything when you’re done cooking.
Finally, the butter. It serves the same purpose as the fat: giving the dish a creamier texture. In this case, you’ll use it for a process that Italians call mantecare. When everything is ready, instead of serving the pasta immediately, remove it from any source of heat, and add a few small dice of butter on top of it. Cover it with a lid, and let it sit for about 5 minutes, then give it a final toss before serving.
It might seem incredible, but these simple tricks really do bring spaghetti aglio e olio to the next level! Try them and thank me later 😉
Conclusion & Recipe Card
There you have it – spaghetti aglio e olio, done right! It’s one of those Italian recipes that proves you don’t need fancy ingredients to make a great recipe. Just remember: use high-quality extra virgin olive oil, never overcook the raw garlic, and don’t forget the pasta water trick.
Want to store leftovers? Let them cool, then transfer to an airtight container. They’ll keep in the fridge for a day or two, but let’s be honest—who ever has leftovers of this go-to recipe? 😉
As per usual, here’s a recipe card with the precise amount of each ingredient and step-by-step instructions.
Let me know how it turned out!
Print
spaghetti aglio e olio
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Ingredients
- 16 oz spaghetti
- 4 garlic cloves, finely chopped
- 1 habanero red pepper, sliced
- Extra virgin olive oil, to taste
- coarse salt to taste
- (optional) 1 dice of lard
- (optional) 2 or 3 knobs of butter
- (optional) fresh parsley, finely chopped, to taste
Instructions
- Bring a pot of water to a boil. Add salt, then follow the package instructions and cook the pasta until al dente.
- While the pasta cooks, heat extra virgin olive oil in a large skillet over medium heat. Add the garlic cloves and chili. Cook until golden brown (about 2 minutes).
- Add a ladle of pasta water to keep the garlic from burning and make it soft inside. Let the water evaporate, then remove the pan from heat.
- Drain the cooked spaghetti and toss it into the pan with the garlic oil mixture. Stir well.
- Drizzle a little extra extra virgin olive oil on top of the pasta, then serve immediately.
If you’re using the extra ingredients.
- add the lard during step 2, along with the garlic cloves and the chili
- add one knob of butter between steps 2 and 3
- add the remaining knobs during step 4 right after mixing the spaghetti with the garlic oil mixture. Cover the pan with a lid, set away from heat sources, and let it rest for 5 minutes. Stir well, and move to step 5.
- add the finely chopped fresh parsley right before serving.
Notes
- For a milder taste, use fewer garlic cloves.
- Store leftovers in an airtight container and reheat gently over low heat.
- Serve as a side dish or enjoy it as a quick pasta recipe for any occasion.
- Disclaimer: The nutritional information provided for this recipe is only an estimate generated with VeryWellFit’s online calculator. Moreover, it only considers the necessary ingredients, not the optional ones. The accuracy of the facts listed is not and cannot be guaranteed.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 average dish
- Calories: 242
- Sugar: 2.1g
- Sodium: 404mg
- Fat: 4.8g
- Saturated Fat: 0.7g
- Carbohydrates: 41.8g
- Fiber: 2.7g
- Protein: 7.9g
- Cholesterol: 0mg
