Italy with Amore

Spaghetti Aglio Olio e Peperoncino

Ingredients

  • 320g spaghetti
  • 60ml extra-virgin olive oil
  • 3 garlic cloves, finely sliced or finely chopped
  • 2 fresh red chillies, finely chopped
  • Salt, to taste
  • A small handful of fresh parsley, finely chopped

Instructions

  1. Bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente according to the package instructions. Before draining, reserve about 250ml of the pasta cooking water.
  2. While the pasta cooks, gently heat the olive oil in a large frying pan over low heat. Add the garlic and chillies, cooking slowly for 2–3 minutes until the garlic is lightly golden and fragrant. Stir frequently and do not allow the garlic to become dark brown, as it will turn bitter.
  3. Transfer the drained spaghetti directly to the pan. Add 3–4 tablespoons of the reserved pasta cooking water and toss vigorously over medium heat until the oil and starchy water emulsify into a silky sauce that coats every strand.
  4. If the pasta seems dry, add another splash of pasta water and continue tossing until glossy.
  5. Remove the pan from the heat and stir in most of the chopped parsley.
  6. Divide among warm plates and garnish with the remaining parsley. Serve immediately.

Chef’s Tip: The success of Spaghetti Aglio, Olio e Peperoncino depends on creating an emulsion rather than simply coating the pasta with oil. Vigorous tossing with the starchy pasta water transforms the olive oil into a light, glossy sauce that clings to every strand. Keep the garlic pale golden—once it becomes dark brown, it develops bitterness that overwhelms the dish.