Spaghetti Aglio, Olio, e Peperoncini


This is the classic recipe used by Italians for a simple yet flavorful pasta. It's the first dish that comes to mind on busy weeknights, fuel for late-night cram sessions like for “la note prima degli esami” (the night before final exams), impressing a boyfriend or girlfriend, or their parents, the times when the fridge is empty, or you just need a light starter to your meal. This is the epitome of comfort food in Italy.

Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
2 servings


  • ½ (12 ounce) package thick spaghetti

  • 6 tablespoons extra-virgin olive oil, divided, or to taste

  • 1 hot chile pepper, seeded and minced

  • 1 clove garlic, minced

  • ¼ cup chopped fresh Italian parsley


  1. Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup of cooking water.

  2. Heat 4 tablespoons olive oil in a large skillet. Add chile and garlic; stir until fragrant, about 1 minute. Pour in 1/4 cup reserved pasta water and stir. Add drained pasta to the skillet and toss. Add extra pasta water if needed to keep the spaghetti moist but not soggy. Mix in parsley. Toss again and plate. Top with remaining olive oil, if desired. Serve immediately.

Cook's Note:

I used spaghetti n. 5, a thick spaghetti type.

Nutrition Facts (per serving)

695 Calories
42g Fat
67g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 695
% Daily Value *
Total Fat 42g 54%
Saturated Fat 6g 30%
Sodium 11mg 0%
Total Carbohydrate 67g 24%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 12g
Vitamin C 65mg 325%
Calcium 35mg 3%
Iron 4mg 20%
Potassium 314mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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