The recipe for spaghetti aglio, olio e peperoncino (spaghetti with garlic, oil, and chili pepper) has ancient origins and is considered a traditional dish from Naples, although its popularity has spread throughout Italy and beyond.
The preparation of spaghetti aglio, olio e peperoncino is quite simple and requires just a few ingredients.
The main ingredients are garlic, extra virgin olive oil, chili pepper, and spaghetti.
According to tradition, spaghetti aglio, olio e peperoncino originated as a humble dish made with easily available ingredients.
Garlic, olive oil, and chili pepper are basic elements of Mediterranean cuisine, widely used in Italy.
The recipe involves sautéing thinly sliced garlic in abundant extra virgin olive oil along with chopped red chili pepper or dried chili pepper until the garlic becomes golden and crispy.
At this point, the chili pepper is added, and the cooking continues for a short while, taking care not to burn the garlic.
Meanwhile, the spaghetti is cooked in plenty of salted water, following the cooking times indicated on the package.
Once cooked al dente, the spaghetti is drained and transferred to the pan with the garlic, oil, and chili pepper, tossing well to evenly distribute the ingredients.
Spaghetti aglio, olio e peperoncino can be served with a sprinkling of fresh chopped parsley and, if desired, a handful of grated cheese such as pecorino or Parmigiano.
This simple and flavorful recipe has become a classic of Italian cuisine, loved for its intense flavor and quick preparation.
Despite its Neapolitan origin, spaghetti aglio, olio e peperoncino is now widespread throughout Italy and appreciated worldwide.
Spaghetti with garlic, oil and hot peppers
- 400 g spaghetti
- 2 garlic cloves
- 100 ml extra virgin olive oil
- 1 chili pepper
- grated Pecorino Romano cheese as required
- Cook the spaghetti according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet or saucepan, heat the olive oil over medium-low heat.
- Add the sliced garlic and red pepper flakes to the skillet. Cook them slowly in the oil, stirring occasionally, until the garlic turns golden brown. Be careful not to burn the garlic.
- Remove the skillet from the heat and add the cooked spaghetti to the skillet, tossing it with the garlic oil and chili pepper until well coated. The residual heat will continue to cook the spaghetti.
- Season with salt to taste and toss again to ensure the flavors are evenly distributed.
- Optional: Garnish with freshly chopped parsley for added freshness and color.
- Serve immediately while hot.