Spaghetti with garlic, oil and chili: italy’s traditional last-minute dish

Name: Spaghetti with garlic, oil and chili: italy’s traditional last-minute dish
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Cuisine: En
Ingredients: 14 oz spaghetti; 2 chilies; 3 cloves of garlic; 1/3 cup olive oil; Salt to taste

Main Dish

Very Easy

13 min

544 Kcal

There is a ritual shared by many Italian homes: after a long evening with friends, perhaps spent chatting or returning from a party, someone exclaims, "Shall we make some spaghetti?" And that’s when people make spaghetti aglio, olio e peperoncino, a simple, quick dish that brings everyone together, even at midnight. Perfect for those looking for quick, last-minute dishes, this dish represents cooking with heart and making use of what you have on hand. It really only takes a few ingredients, such as garlic, extra virgin olive oil and a pinch of chili pepper, to bring a tasty, inexpensive dish to the table that is ready in less than 15 minutes. Besides being a practical and tasty solution, it is also a comfort food that smells of home, tradition and conviviality. Find out how to prepare it to perfection, with useful tips to enhance its flavor and adapt it to your palate.

Ingredients

14 oz spaghetti
2 chilies
3 cloves of garlic
1/3 cup olive oil
Salt to taste

Materials

Frying pan
Knife
Pot

Preparation

Preparation5 min

Cook time8 min

First, bring plenty of salted water to a boil and cook the pasta.
Meanwhile, prepare the sauce: peel the garlic, cut it in half and remove the germ.
At this point, cut it into slices.
Next, cut the fresh chili pepper into rounds.
Heat the oil in a frying pan over low heat, then add the garlic and chili. Sauté gently for a few minutes, taking care not to burn them.
Drain the spaghetti al dente directly into the pan with the sauce.
Add some of the cooking water (about a ladleful) and toss quickly to mix everything well.
The spaghetti aglio, olio e peperoncino is ready!

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FAQ ❓

Can I store leftover spaghetti aglio, olio e peperoncino?

Spaghetti aglio, olio e peperoncino are at their best when freshly made, while the sauce is hot and fragrant. However, if you have leftovers, you can store them in an airtight container in the refrigerator and eat them within 2 days. Before sealing the container, make sure the spaghetti have cooled completely to prevent condensation and moisture from compromising their texture and flavor.

Can I reuse leftover spaghetti aglio, olio e peperoncino in another recipe?

Yes! There are several ways to avoid food waste by reusing leftover spaghetti aglio, olio e peperoncino. For example, you can use them to make a tasty pasta frittata, a classic way of using up leftovers in the Neapolitan tradition. Alternatively, turn them into a baked pasta dish by adding a little grated cheese for a flavorful crust. Or sauté them with seasonal vegetables or legumes to create a new, complete and flavorful dish.

What is the best type of pasta for aglio, olio e peperoncino?

The classic recipe calls for spaghetti, but you can also use linguine, vermicelli or thick spaghetti. The important thing is to use good-quality pasta that holds its shape when cooked and absorbs the sauce well.

Can I add parsley to spaghetti aglio, olio e peperoncino?

Yes, freshly chopped parsley is a very common variation that adds a touch of freshness. Add it at the end of cooking, just before serving.

How can I prevent the garlic from burning in the pan?

Cook the garlic over low heat and keep an eye on it. It should brown slightly, not turn dark—a burnt garlic clove will make the dish bitter.

What kind of chili pepper should I use for this recipe?

You can use fresh or dried chili. A whole dried chili is the most traditional choice. If you like spicy food, you can increase the amount or use a hotter variety, such as Calabrian chili.

How can I make spaghetti aglio, olio e peperoncino less spicy?

If you use a whole fresh or dried chili, remove the seeds, which are the hottest part. This will greatly reduce the spiciness of the dish.

Nutrition

for 1 serving / for 100 g

Calories: 544Kcal

Carbo: 65.6g
Total fat: 21.9g
Saturated fat: 3.1g
Proteins: 12.7g
Fibers: 3.6g
Sugar: 2.8g
ProPoints: 14
SmartPoints: 16

Nutritional information for 1 serving (143g)

Cookware

burner

Attributes

Keep refrigerated

Zero waste

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good

4.33/5, 9 votes 1 comment

Giovanni

16/09/2025

I recommend this recipe to my friends, easy to make and with lots of flower.

i cooked this recipe

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