Spaghetti all’Aglio, Olio e Peperoncino

Spaghetti all’Aglio, Olio e Peperoncino

This Roman spaghetti dish is a classic example of cucina povera, loosely translated as “humble cooking.” Despite the short ingredients list, Spaghetti all’Aglio, Olio e Peperoncino is garlicky spaghetti dinner that packs an incredible amount of flavor. Just one secret: reserve some of the pasta water to make the sauce.

Ingredients

  • 1 package DeLallo Spaghetti

    1-pound

  • 3 cloves garlic

    thinly sliced

  • 4 tablespoons DeLallo Extra Virgin Olive Oil
  • 1 teaspoon dried chili pepper flakes

Directions

  1. 1

    Bring a large pot of salted water to a boil. Cook pasta according to package instruction. Drain, reserving 2 cups of pasta cooking water to finish sauce.

  2. 2

    In a large saucepan, heat the olive oil on a medium-high setting. Once hot, add the garlic to infuse oil. After about 30 seconds, once garlic just begins to sizzle, turn off heat before they turn golden. If the garlic gets browned it will impart a bitter flavor to the dish. Add the chili pepper.

  3. 3

    Toss hot pasta with oil in the saucepan and cook on medium heat for 3 minutes. Add the pasta water a little at a time as needed to create a creamy sauce.

  4. 4

    Note: The secret to this recipe is to avoid browning the garlic and overcooking the spaghetti, as well as adding pasta water to create a creamier sauce.

Spaghetti all’Aglio, Olio e Peperoncino

Spaghetti all’Aglio, Olio e Peperoncino

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About this Recipe

Craving a deeply satisfying, incredibly flavorful pasta dish that comes together in minutes with just a few pantry staples? This Spaghetti all’Aglio, Olio e Peperoncino recipe embodies the heart of Italian home cooking, delivering a garlicky, subtly spicy experience that feels both rustic and refined.

This Roman classic, a true example of cucina povera or “humble cooking,” proves that incredible flavor doesn't require a long ingredient list or complicated techniques. The magic lies in one crucial step: reserving some of the starchy pasta water. This starchy liquid emulsifies with the DeLallo Extra Virgin Olive Oil, creating a glossy, luxurious sauce that clings perfectly to every strand of DeLallo Spaghetti, ensuring each bite is coated in a rich, garlicky embrace.

What can you expect from this minimalist masterpiece? Imagine perfectly al dente spaghetti, bathed in a shimmering, aromatic sauce. The thinly sliced garlic infuses the olive oil with a deep, mellow flavor, while the dried chili pepper flakes provide a gentle warmth that builds subtly with each mouthful. It’s a dish that celebrates the quality of its simple components, offering a comforting yet vibrant taste that will transport you straight to a Roman kitchen. The texture is silky smooth, the flavor profile bold but balanced, making it an unexpectedly satisfying meal.

Customizing this dish is all about subtle shifts. While the core ingredients are sacred to its traditional character, you can adjust the heat level by using more or fewer dried chili pepper flakes. For an extra layer of flavor, consider adding a fresh herb like chopped parsley just before serving. If you prefer a richer garlic flavor, you can gently brown the slices slightly longer, but be careful not to burn them.

This Spaghetti all’Aglio, Olio e Peperoncino is perfect for a quick weeknight dinner, a casual lunch, or as a late-night supper when you need something simple yet deeply comforting. Serve it hot, perhaps with a crisp green salad on the side, and a good crusty bread to sop up any remaining sauce.

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