Just 5 ingredients and 15 minutes—that’s all you need to make one of Italy’s most iconic pasta dishes. Spaghetti Aglio, Olio e Peperoncino is the ultimate last-minute dinner, and trust me, every Italian knows it. Garlic, olive oil, chilli, parsley and spaghetti… that’s it! But when cooked right, the flavour is next level. The oil becomes infused with garlic and chilli, and when you toss the pasta in with a splash of the cooking water, you get the most delicious silky sauce that clings to every strand.
It’s one of those recipes that’s humble, budget-friendly, and naturally plant-based, yet it tastes like something you’d get at a proper Italian trattoria. Perfect when the fridge is empty but you still want something buonissimo. I love how simple it is—and how satisfying.
Whether you’re cooking for yourself, your partner, or just need a quick win after a long day, save this one. It’s a classic for a reason.
What Is ‘Spaghetti Aglio, Olio e Peperoncino’?
Spaghetti Aglio, Olio e Peperoncino is one of the most iconic and simple dishes in Italian cuisine. It literally means “spaghetti with garlic, oil, and chilli”—and that’s exactly what it is. Originating from the region of Naples, it’s a pantry staple recipe Italians turn to when there’s “nothing in the fridge.”
Made with just a handful of ingredients—spaghetti, garlic, chilli, olive oil, and parsley—this dish proves that you don’t need much to create something truly delicious. The key is in the technique: gently sautéing the garlic and chilli in plenty of good-quality extra virgin olive oil, then tossing in the pasta and a splash of its starchy cooking water to create a silky, flavourful sauce.
Despite not being hugely popular here in UK, any Italian would tell you this is a real staple in Italy!
Tips
- Use good-quality olive oil: This recipe is all about simplicity, so the quality of your olive oil really matters. A peppery, rich extra virgin olive oil makes all the difference.
- Don’t brown the garlic: You want it gently sautéed until fragrant and lightly golden. If it browns too much, it can become bitter. Keep the heat low and slow.
- Adjust the chilli: Use half a chilli for a mild kick or a whole one if you love heat. You can also use dried chilli flakes if you don’t have fresh—just add them with the garlic.
- Salt your pasta water well: It’s the only time you get to season the pasta itself. I use about 1 tsp salt per litre of water.
- Save that pasta water! It’s packed with starch and acts like magic when tossed with the oil—it helps create a glossy, emulsified sauce that coats the spaghetti perfectly.
- Finish cooking pasta in the pan: This is key! Taking it out halfway and letting it finish cooking in the garlicky oil allows it to absorb all the flavour.
- Add parsley at the end: Stir it in at the last minute for a fresh pop of flavour. If you add it too early, it can go a bit soggy and lose its vibrancy.
Swaps
Garlic: roasted garlic will give a milder, sweeter flavour if you find raw garlic too strong.
Chilli pepper: dried chilli flakes work well if you don’t have fresh—start with a small pinch and build up to taste.
Parsley: basil or even fresh oregano can be used for a slightly different twist, although parsley is the most traditional.
Spaghetti: swap with linguine, bucatini or a gluten-free version if needed—any long pasta will work.
Olive oil: extra virgin gives the best flavour, but you can use light olive oil or avocado oil if preferred.
Storage
Fridge: Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day. Reheat gently in a pan with a splash of water.
Freezer: Not suitable for freezing.
More Spaghetti Recipes
- Spaghetti All’Assassina (Killer Spaghetti)
- Spaghetti alla Puttanesca
- Pumpkin Spaghetti
- Lemon & Garlic Canned Tuna Pasta
Spaghetti Aglio, Olio e Peperoncino
Ingredients
- 2 garlic cloves
- ½ -1 chilli pepper
- 3-4 tbsp extra virgin olive oil
- handful parsley
- 200 g spaghetti
Instructions
- Boil spaghetti and when halfway done remove them from the water, but reserve the pasta water.
- Thinly slice the garlic, chop the chilli and parsley finely.
- In a pan add the oil, garlic, chilli and parsley and cook until fragrant but not browned.
- Toss the pasta – Add the drained spaghetti to the pan, along with a splash of pasta water.
- Add the pasta water one big spoonful at the time, so the pasta will finish to cook in the pan and will absorb all the flavours.
- Toss everything together to coat the pasta in the garlicky oil.
- Season to taste, garnish with fresh parsley and enjoy immediately!