Aglio Olio Peperoncino is a very popular and simple recipe made with 4 ingredients - spaghetti, garlic, oil, and chill peppers. The best thing is that it is ready to eat in 10 minutes. Oh and It is absolutely delicious. I added a sprinkling of Parmesan Cheese too because...yum!
Aglio Olio Peperoncino
When I think of Italian food, I often think about how the simplest recipes yield such delicious results. This recipe is one of those.
In this recipe, Garlic and Chilli Flakes are sautéed in oil till fragrant and the Garlic is very lightly golden.
The Spaghetti is cooked in salted water and some of the water is reserved. This is then all mixed together and in my world, served with Parmesan.
Ingredients in Aglio Olio Peperoncino
The flavours are given a real opportunity to sing in this dish:
- Spaghetti
- Extra Virgin Olive Oil
- Garlic
- Red Pepper Flakes
- Salt & Pepper
- Parmesan Cheese (Optional)
How to make Aglio Olio Peperoncino
Boil Spaghetti in salted water for 8 minutes (2 minutes less then the recommended cooking time).
In a large pan over medium heat, add the Olive Oil.
Once hot, add sliced Garlic and Red Pepper Flakes. (I sometimes add a little dry Parsley too).
Cook until the Garlic is just turning lightly golden at the edges. (2 - 3 minutes over medium heat).
Add cooked Spaghetti and some of the reserved Pasta Water.
Sprinkle over some Parmesan Cheese.
Tips for making this recipe
Boil the Spaghetti less then the pack suggests – I like to boil the pasta for 2 – 3 mins less then the pack suggests as it will continue to cook in the sauce.
Grate Cheese – If you are using Parmesan, it is but to grate it yourself. Pre grated Cheeses sometimes have a coating on them which is to stop them from clumping together in the bag but it also stops them from melting as smoothly.
Use Pasta Water – Pasta Water helps the sauce to emulsify which makes it cling to the pasta better.
variations
- Pasta Shapes – You can use any shape Pasta that you like but I find that Spaghetti or Linguine work best.
- Add Protein – Stir in your favourite cooked protein at the end, such as Chicken, Ground Lamb, Prawns. Some people add chopped Anchovies for some extra umami. If you do use them, adjust the salt levels in the dish.
- Leafy Greens – Stir in some Leafy Greens such as Spinach, Chard or Kale towards the end.
- Seasonings – Add spices or seasonings of your choice.
- Lemon – Add the zest of a Lemon.
- Parsley - Add a little dry Parsley or Oregano when cooking the Garlic in the oil.
Storing Leftovers
This keeps well in the fridge for 4 days. To reheat, add a splash of water before reheating on the hob or in the microwave.
To freeze – Freeze in an airtight container for up to 3 months. Defrost in the fridge overnight and reheat gently in the microwave or stove top.
more easy pasta recipes you may enjoy:
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Aglio Olio Peperoncino
Aglio Olio Peperoncino is a very popular and simple recipe made with 4 ingredients - spaghetti, garlic, oil, and chill peppers. The best thing is that it is ready to eat in 10 minutes. Oh and It is absolutely delicious. I added a sprinkling of Parmesan Cheese too because...yum!
Ingredients
- 250 g Spaghetti
- 60 ml Extra Virgin Olive Oil
- 3 large Garlic Cloves Sliced Finely
- ¼ tsp Red Pepper Flakes
- Salt and Pepper
- 45 g Parmesan Grated
Instructions
-
Boil Spaghetti in salted water for 8 minutes (2 minutes less then the recommended cooking time). Reserve 120 ml of the Water.
-
In a large pan over medium heat, add the Olive Oil. Once hot, add sliced Garlic and Red Pepper Flakes. Cook until the Garlic is just turning lightly golden at the edges. (2 - 3 minutes over medium heat).
-
Add cooked Spaghetti and some of the reserved Pasta Water.
-
Sprinkle over some Parmesan Cheese and serve.
Recipe Notes
Tips for making this recipe
Boil the Spaghetti less then the pack suggests – I like to boil the pasta for 2 – 3 mins less then the pack suggests as it will continue to cook in the sauce.
Grate Cheese – If you are using Parmesan, it is but to grate it yourself. Pre grated Cheeses sometimes have a coating on them which is to stop them from clumping together in the bag but it also stops them from melting as smoothly.
Use Pasta Water – Pasta Water helps the sauce to emulsify which makes it cling to the pasta better.
Variations
- Pasta Shapes – You can use any shape Pasta that you like but I find that Spaghetti or Linguine work best.
- Add Protein – Stir in your favourite cooked protein at the end, such as Chicken, Ground Lamb, Prawns. Some people add chopped Anchovies for some extra umami. If you do use them, adjust the salt levels in the dish.
- Leafy Greens – Stir in some Leafy Greens such as Spinach, Chard or Kale towards the end.
- Seasonings – Add spices or seasonings of your choice.
- Lemon – Add the zest of a Lemon.
Leave a Reply