Italian Pasta Recipes

Spaghetti with Garlic, Oil and Chilli Pepper: Original Neapolitan Recipe (Spaghetti Aglio, Olio e Peperoncino)

Pasta aglio, olio e peperoncino (garlic, oil and chili pepper) is a typical first course of the city of Naples, a very easy, fast and tasty recipe, but it must always be done properly, as the insidiousness of wrong doses of ingredients is always around the corner.

To make spaghetti aglio, olio e peperoncino (garlic, oil and hot pepper) are needed few ingredients but they must all be of excellent quality, starting from oil which is the main ingredient of the recipe.

Doses of hot peppers and garlic are very important, and they must be properly balanced according to our taste. Pasta must be tasty because otherwise it would only be boiled, but it must not become inedible.





  • 360 gr spaghetti or bucatini
  • 2 garlic cloves
  • 1 fresh chili pepper (or a tablespoon of dried chili pepper)
  • 6 tablespoons extra virgin olive oil
  • fresh parsley to taste
  • salt to taste




Cook the pasta in plenty of salted water.

Remember to remove it when it is al dente.

While the pasta is cooking, peel the garlic cloves and crush them with the back of a knife.

Then cut the chili pepper into small pieces using a smooth-bladed knife.

Take a frying pan and put 5 – 6 tablespoons of extra virgin olive oil and the salt.

Add the garlic and chili pepper and cook over low heat for a few minutes.

The garlic should brown but not burn, otherwise the flavor of the oil will become bitter and with a hint of burning.

To avoid accidents, you can tilt the pan over the heat so that the chili and garlic are completely submerged in the oil.

Meanwhile, thinly chop a sprig of fresh parsley.

When the garlic is nicely browned, you can remove it with a teaspoon, or if you prefer, you can leave it for more flavor.

Pick up the spaghetti with a kitchen fork, without draining them excessively and do not throw away the cooking water.

Place them in the pan along with all the seasoning.

Add the parsley, mix well, and saute for a few minutes. If needed, you can add 2 – 3 tablespoons of the pasta cooking water.


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