Spaghetti all'aglio, olio e peperoncino

Spaghetti all'aglio, olio e peperoncino


2 people made this

A very simple, spicy and easy to prepare spaghetti with plenty of scope to add to the basics...

Margrit Tasmania, Australia

Serves: 4 

  • 6 Tbsp olive oil, extra virgin
  • 6 cloves garlic(finely chopped)
  • 1 tsp dried chilli flakes, add more if you like it hot
  • 1 tsp salt
  • to your liking freshly ground pepper
  • to your liking finely grated parmessan or grana

Preparation:3min  ›  Cook:10min  ›  Ready in:13min 

  1. Cook spaghetti according to time on packet in plenty of salted water. Drain. Do not over cook the spaghetti as it will become to mushy to handle. In the mean time, cook te sauce
  2. Heat olive oil in fry pan and add the chopped garlic, chilli flakes and salt and saute very gently for a couple of minutes until garlic looks nice and golden. Do not overheat as you do not want to burn the garlic, it will become bitter.... Add some crushed pepper to the garlic/oil mixture
  3. Add the drained spaghetti to the mixture in the fry pan and toss well over low heat Serve at once with the finely grated cheese and some extra ground pepper

Use for leftovers

Great for a very quick snack if you have some left over spaghetti but very nice and simple as a meal served with some Chiabatta bread and a lightly dressed green salad. You can eat the salad after the spaghetti and use any leftover garlic/chilli oil on bowl or plate to coat...

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Reviews (1)


great recipe when the fridge is empty :-) - 07 Jan 2015

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