‘Spaghetti Aglio, Olio e Peperoncino’ (spaghetti with garlic, olive oil, and red pepper) is a very popular dish of Neapolitan cuisine and is one of our absolute favorite dishes.
In our family, pasta is loved by all…. Yes, I mean ALL! But as much as we love it, we don’t eat it every day except when in Italy, where we eat fresh homemade pasta quite often mixed with fresh tomato sauce or beautiful vegetables and herbs straight from the garden, giving us the opportunity to get creative with pasta sauces.
‘Spaghetti Aglio, Olio e Peperoncino’ is probably one of the most loved dishes in Italy during the summer months but seriously, it’s perfect any time and for any occasion! A simple and delectable dish that contains only a few and readily available ingredients – garlic, extra virgin olive oil, pinch of fresh chili pepper and parsley, and is perfect for those with limited time.
The most important thing to remember is to cook your pasta al dente and use the best quality extra virgin olive oil you can find. Some like to add breadcrumbs or Parmigiano cheese – we love it as is! Oh, and did I mention that pasta should always be al dente? It’s worth repeating 🙂 To make this dish gluten-free, simply substitute with gluten-free spaghetti.
Peace, Love and Pasta Everyone!
Spaghetti Aglio, Olio e Peperoncino
12 to 15minutes
12 oz box (340g) gluten-free spaghetti
2 garlic cloves, minced
1/4 cup or 4 tablespoons (53 g) Extra virgin olive oil
Peperoncino to taste (small red chilis), stems removed, cut lengthwise then roughly chopped
1 tablespoon coarse salt (for cooking spaghetti)
Fresh parsley to taste, roughly chopped plus more for garnish
Bring a large pot of water to a boil and add pasta, following cooking instructions for al dente.
Heat oil in a large high-sided sauté pan over medium heat. Then add garlic and peperoncino and cook until garlic is translucent and golden, about 2 to 3 minutes. Add 2 tablespoons of the pasta cooking water. Turn off heat.
Cook the spaghetti for half of the time indicated on the package, then transfer the spaghetti to the pan with garlic and oil using kitchen tongs. Reserve the pasta water. The remainder of the time the spaghetti will cook directly in the pan. Add a few tablespoons at a time of cooking water to form a delicious sauce together with the garlic and oil. Be careful not to overdo it by putting too much. The pasta must cook but not be flooded. Consistency should be creamy like and not sticky or watery.
Once you have reached the al dente cooking time, turn off the heat and toss the spaghetti with chopped parsley.
- Here are some suggested variations:
- Some add breadcrumbs and anchovy fillets. The breadcrumbs are toasted with oil, salt and garlic, while the anchovies can be cooked in the pan along with the rest of the seasonings.
- A simpler version would be to brown the breadcrumbs in a pan with a little oil for 1 to 2 minutes and use it as a garnish on the final dish.
- Add Parmigiano-Regiano as a garnish instead of breadcrumbs.
- Store leftovers in an airtight container and refrigerated for one day.
- With any pasta leftovers, you can make a delicious ‘frittata di maccheroni’ – Macaroni Frittata – recipe found in ‘Pasqualina’s table, Our Italian Family Traditions …The Gluten-Free Way’ available on Amazon 👉 here.