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Spaghetti aglio, e olio peperoncino recipe

When I think of authentic Italian pasta dishes, this has to be one of the first that comes to mind. Spaghetti Aglio, Olio e Peperoncino is probably one of the simplest and easiest  pasta dishes to make, it's great as a quick fix family meal or a sneaky midnight snack. This is a very straight forward recipe but the ultimate secret to perfecting this dish is great olive oil, I of course always use my favourite Domenica Fiore, but if you do not have this laying around at home, any great Extra Virgin Olive oil will do. Enjoy!!


  • 450g of spaghetti

  • 60ml of olive oil (Quality)

  • 6 garlic cloves, peeled and finely chopped

  • 1 red chilli , chopped or red pepper flakes

  • 8 coarsely chopped tomatoes for garnish

  • 4 basil leaves

  • salt

  • 1/4 cup pecorino cheese (optional)

How to Make Spaghetti your aglio, e olio peperoncino

  • While your pasta is cooking in boiling salted water.

  • Thinly slice the garlic and chilli

  • In a large pan add the olive oil, chopped garlic and a good dash of thinly sliced chilli or hot pepper flakes

  • Cook gently being careful not to burn the garlic for approximately 2-3 minutes, stirring to combine

  • Chop the tomatoes and basil and toss in a side bowl with some quality olive oil and a pinch of salt

  • Add all the ingredients with the cooked spaghetti and a little pasta water, tossing to combine

  • Sprinkle with grated pecorino cheese

  • Serve immediately.

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