Spaghetti aglio, olio e peperoncino, Italy

Name: Spaghetti aglio, olio e peperoncino
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: Italy
Ingredients: 400 g bronze-die cut dried durum wheat spaghetti; 6 garlic cloves, peeled, germ removed, and thinly sliced; 1 small fresh red chilli, finely sliced (or 1 tsp dried red pepper flakes); 90 ml fruity extra-virgin olive oil; 1 small bunch fresh flat-leaf parsley, finely chopped; Coarse sea salt for pasta water

Spaghetti aglio, olio e peperoncino

Local name: Spaghetti aglio, olio e peperoncino

Neapolitan minimalist perfection, where slowly warmed garlic and fiery chilli oil emulsify with starchy pasta water into a glossy, velvety coating.

Published on 11 September 2026·Updated on 13 September 2026

Vegan#pasta#Italy#Naples#garlic#chilli#quick

Method

Bring a large pot with 4 litres of water to a rolling boil. Season with 30 g coarse sea salt until pleasantly seasoned like a light broth.
Drop in the spaghetti and cook for 2 minutes less than the package instructions, keeping the pasta quite firm (*al dente*).
Meanwhile, in a wide skillet, combine the olive oil, sliced garlic, and sliced chilli.
Turn the heat to low: let the garlic simmer very gently for 4 to 5 minutes. As soon as it turns a faint golden straw colour, take the skillet off the burner for a moment.
Ladle in about 120 ml of the boiling starchy pasta cooking water into the skillet with the warm oil. Be careful as it will bubble gently, halting the garlic cooking and starting the sauce emulsion.
Using kitchen tongs, lift the pasta directly from the boiling water into the skillet without rinsing.
Return the skillet to high heat and toss or stir the spaghetti vigorously for 1 to 2 minutes. Watch as the starchy water and oil emulsify into a glistening, creamy glaze coating the pasta.
Remove from heat, toss through the freshly chopped parsley, and serve immediately in warm bowls.

Tossing the firm spaghetti with a ladle of starchy cooking water and the warm garlic-infused olive oil produces a rich, velvety emulsion that captures the heart of Italian culinary simplicity.

Frequently asked questions

Why must the garlic never burn?

Burnt garlic turns instantly bitter and ruins the entire plate. It must be gently warmed over low heat until it turns a pale straw-gold, releasing sweet aromatics into the oil without crisping to brown.

How do you create that creamy sauce without dairy?

It is the mantecatura. The starchy pasta cooking water (acqua di cottura), tossed vigorously with the hot infused olive oil in the pan, creates a creamy, stable emulsion that clings to every strand.

Which pasta cut works best?

Bronze-cut (trafilati al bronzo) spaghetti no. 5 or spaghettoni. The rough, floury surface of artisan extruded pasta captures the garlic-oil emulsion far better than slick, smooth commercial noodles.

Spaghetti aglio, olio e peperoncino

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