Spaghetti with garlic, oil and chilli

Author: Veruska Anconitano, Award-Winning Food Travel Journalist, Sommelier & Outdoor LoverAuthor information
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Veruska Anconitano
Veruska is a a food travel journalist with awards to her credit, such as World Best Food Travel Journalist. She holds a certification as a sommelier and she is also an ardent lover of the outdoors. Aside from this, Veruska is a Multilingual SEO and Localization Consultant and co-owns multiple websites that cater to a global audience.
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This traditional Italian pasta with garlic, chili and olive oil will make you believe that with only a few, and cheap, ingredients, you can create a perfect meal from scratch.

The secret weapons of this recipe are the ingredients: the worst they are, the worst your pasta will be and vice versa. That’s why you’ve to go for a pasta of a good quality, fresh chili and good garlic: do not use any powder or flakes because your pasta will be completely ruined.

There’s absolutely no need for cheese and the garlic doesn’t have to be mashed otherwise its flavour will be too intense and will ruin the pasta.

We Italians call this pasta spaghetti aglio, olio e peperoncino or, in the very Roman way, spaghetti ajo ojo e peperoncino.

What you need for 4 portions of spaghetti with garlic, oil and chilli

400 grams of spaghetti pasta
2 garlic cloves
2 fresh chillies
Extra virgin olive oil (about 100 grams)

How to make your spaghetti with garlic, oil and chilli

1. Heat the oil in a large frying pan and sauté the garlic and chilli. When the garlic turns nut-brown remove it. Remove the pan from the heat and put it aside.
2. Cook the spaghetti in salted boiling water according to the packet instructions and drain it “al dente”.
3. Return the pan to high heat and add the pasta; cook for a few seconds stirring constantly so that the seasoning will distribute well. Serve warm adding the red pepper on each plate.

Preparation time: 13 minutes

If you want to master the art of making those easy Italian spaghetti with garlic, oil and chilli here my video recipe. Click here to subscribe to my channel:

(Pic by Giuseppe Milo)

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