Italian Pasta Recipes


Garlic, oil and chili pepper pasta can be prepared in just a few minutes!


It is a classic recipe that is as easy to make as it is always appreciated by everyone.

It is ideal to prepare when you have unexpected guests at home or when you don’t feel like cooking, but you don’t want to give up a tasty dish rich in quality ingredients.


Servings 4


  • 1 pound dried spaghetti
  • Salt (enough to season your pasta water)
  • 1 cup extra virgin olive oil
  • 6 cloves of garlic, sliced thinly (about 1 clove per person, without the germ)
  • Sliced and seeded fresh red chili peppers to taste (or 1 teaspoon crushed red pepper flakes if you don’t have fresh ones)
  • ½ cup reserved pasta water
  • ½ cup chopped parsley
  • 4 fillets of anchovies (optional)



In a medium pot bring water to a boil.


Once boiling, add salt to taste (it should taste almost as salty as the sea).


Add the pasta and cook it for 1 minute less than the suggested cooking time.




While the pasta is cooking add half of the olive oil and garlic to a large sauté pan.




On medium heat, cook the garlic until it gets very fragrant and translucent (making sure not to burn it).


Add the crushed red chili flakes to the pan and let them cook for 1 minute, then add a generous spoonful of pasta water.


When al dente, strain the pasta and add it to the sauté pan right away.


Cook for another minute in the pan, then add the parsley and the rest of the extra virgin olive oil and give it a nice toss – a mantecatura – in the pan until everything is incorporated.


The water-sauce will be whipped with the extra virgin olive to create a perfect emulsion of oil, water, and starch.


Serve right away.

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  • Reply
    Diane Batyko
    October 2, 2021 at 7:20 pm

    When do you add the anchovies?

    • Reply
      Eatalian Recipes
      October 2, 2021 at 7:56 pm

      Heat the oil in a small frying pan and put in the anchovies.
      With a fork, cook them for a couple of minutes (breaking them up) and then pour them over the pasta.

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