Spaghetti Aglio e Olio with Pepperoncino
This Spaghetti Aglio e Olio with Pepperoncino recipe is a quick and flavorful Italian pasta dish, perfect for garlic and chili lovers. With a handful of ingredients and easy steps, you’ll have a satisfying meal ready in just 20 minutes!
Ingredients
- Spaghetti – 180 grams
- Olive oil – 2 tablespoons
- Garlic, sliced – 2 cloves
- Red dried chili – 3 to 4 pieces
- Salt – to taste
- White pepper – ½ teaspoon
- Parmesan cheese – 1 tablespoon
Preparation Time
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Instructions
- Cook the Spaghetti
Begin by boiling the spaghetti in salted water for 8-10 minutes until it reaches an al dente texture. Next, drain the spaghetti and toss with a small amount of olive oil to prevent it from sticking. Set it aside. - Infuse the Oil
While the spaghetti is boiling, heat olive oil in a large pan over medium heat. Then, add the dried chilies and let them infuse the oil for about a minute. Remove the chilies once they’ve released their flavor. - Sauté the Garlic
After infusing the oil, add the sliced garlic to the pan. Sauté until it turns a light golden brown, but be careful not to burn it, as this could cause bitterness. - Combine and Season
Now, add the cooked spaghetti to the pan along with salt and white pepper. Toss everything together to ensure that the pasta is fully coated in the garlic and chili-infused oil. - Serve and Garnish
Finally, transfer the spaghetti to a serving plate. Sprinkle Parmesan cheese over the top, and garnish with fresh basil leaves if you desire a touch of color and aroma.
Nutritional Information (Per Serving)
- Calories: 435 kcal
- Protein: 11 grams
- Carbohydrates: 50 grams
- Fat: 21 grams
- Saturated Fat: 4 grams
- Cholesterol: 5 mg
- Fiber: 2 grams
- Sodium: 220 mg
- Calcium: 80 mg
- Iron: 2 mg
Tips for Serving
For an extra kick, add a sprinkle of crushed red pepper flakes on top. You can also serve this dish with a side of crusty garlic bread or a fresh green salad for a complete meal.
Check our spaghetti Napolitana recipe from here
Why You’ll Love This Recipe
This Spaghetti Aglio e Olio with Pepperoncino is:
- Quick and Easy – Ready in 20 minutes, perfect for weeknights.
- Bold in Flavor – A rich blend of garlic and chili infuses every bite.
- Simple Ingredients – Just a few ingredients needed for an authentic Italian experience.
This classic Italian recipe offers simplicity and bold flavors in every bite. Whether you’re cooking for one or serving a crowd, Spaghetti Aglio e Olio with Pepperoncino is always a crowd-pleaser.
How to Make Spaghetti Aglio e Olio with Pepperoncino
Description
Ingredients:
Instructions
-
1. Cook the Spaghetti:
-
Boil spaghetti in salted water for 8-10 minutes until al dente. Drain and toss with a little olive oil to prevent sticking. Set aside.
-
2. Infuse the Oil:
-
Heat olive oil in a large pan over medium heat. Add dried chilies and infuse the oil for 1 minute. Remove the chilies once the oil is infused.
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3. Sauté the Garlic:
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Add sliced garlic to the pan and sauté until golden brown, being careful not to burn it.
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4. Combine and Season:
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Add the cooked spaghetti to the pan. Season with salt and white pepper, then toss to coat the pasta in the garlic and chili-infused oil.
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5. Serve and Garnish:
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Transfer to a plate, sprinkle with Parmesan cheese, and garnish with fresh basil leaves if desired.
Servings 1
- Amount Per Serving
- Calories 282kcal
- Calories from Fat 95kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Cholesterol 2mg1%
- Sodium 110mg5%
- Total Carbohydrate 25g9%
- Dietary Fiber 1g4%
- Protein 6g12%
- Calcium 40 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
