Spaghetti with Oil, Garlic & Chili - Spaghetti Aglio, Olio, & Peperoncino
Prep time
Cook time
Total time
Serves: 4 to 6
  • 1 pound of dried commercial spaghetti, preferably imported Italian
  • 4 plump garlic cloves, peeled and thinly sliced
  • ⅓ cup extra virgin olive oil
  • 1 Calabrian chili pepper crushed, seeds removed or 1 tsp. of crushed red chili pepper
  • ⅓ cup Italian parsley leaves, coarsely chopped
  • Kosher salt
  • Optional additions:
  • 2 anchovy fillets or 1½ Tbs. of capers
  • ⅓ cup of breadcrumbs pan toasted in olive oil
  1. Bring a large pot of cold water to a boil.
  2. While you are waiting for the water to boil, heat the extra virgin olive oil over medium heat in a large heavy duty skillet which will be able to accommodate the pound of cooked pasta. Once the oil is hot, turn the heat to Medium-low and add the sliced garlic and chili pepper with a bit of salt. If you are adding anchovy fillets this should be done at this time and eliminate the salt. Stir gently and add ½ of the chopped parsley leaves. Once the garlic is brown, remove the skillet from the heat to prevent it from burning; by this point any anchovy should have melted into the sauce.
  3. Once the pasta is ready to be drained, have the skillet back on the burner over a medium flame. Add the drained pasta to the skillet and toss to coat the spaghetti. If the dish seems dry, add a bit of the pasta water to loosen it up - not too much as the spaghetti is only to be coated with the flavorful oil. If you like capers, this would be the time to add them.
  4. Serve immediately and top with the toasted breadcrumbs if you like.
Recipe by LaBellaSorella at