There are few pasta dishes simpler than spaghetti aglio, olio e peperoncino. Garlic, olive oil, chili and pasta. That’s really all you need, which is why it’s the kind of dish Italians make when there’s seemingly nothing in the house for dinner, or after a very late night out.
It’s also perfect when you’re craving pasta in the middle of summer, when it’s over 90°F outside and even the thought of standing over the stove makes you melt. All you want is something you can throw together quickly that still completely hits the spot.
One little trick we love is adding a couple of anchovy fillets to the oil: they simply melt away adding an extra layer of savory depth. You’d never know they were there. We also like to use preserved red peppers when we have them. They have a brighter, fruitier flavor than dried chili, but either works perfectly well. And because there are so few ingredients, this is the time to use your best extra virgin olive oil, especially for that final drizzle before serving.
Spaghetti Aglio, Olio e Peperoncino Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 4
Ingredients
- 1 pound (500 g) good-quality spaghetti
- 1/3-1/2 cup good-quality extra virgin olive oil
- 4 cloves garlic, chopped
- Peperoncino, to taste
- Coarse salt, for the pasta water
- 2-3 anchovy fillets (optional)
- Small bunch fresh parsley, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil and add the spaghetti. Cook until al dente.
- Meanwhile, pour the olive oil into a large pan and add the chopped garlic while the oil is still cold. Don’t skimp on the olive oil here since it essentially becomes the sauce.
- Add the peperoncino and, if using, the anchovies. Turn the heat to medium and give everything a good stir. As the oil heats, the anchovies will melt into it, adding depth without overpowering the other flavors.
- As soon as the garlic begins to sizzle, turn off the heat. You don’t want the garlic to brown. It will continue to gently infuse the oil while the pasta finishes cooking.
- When the spaghetti is al dente, drain it and transfer it directly to the pan with the garlic and peperoncino. There’s no need to drain it too thoroughly, a little pasta water clinging to the spaghetti will help bring the sauce together.
- Turn the heat back on and toss everything together. Add the parsley, if using, and give it one final stir.
- Serve immediately with extra peperoncino if you like it extra hot. And no cheese! This is one pasta that doesn’t need it.
