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Extra Garlicky Spaghetti Aglio Olio Peperoncino (Spaghetti with Garlic, Olive Oil and Chili Pepper) is the perfect anytime pasta recipe. With only a handful of main ingredients, this dish is big on flavor but small on complexity and expense. And, this unique, “extra garlicky” version is sure to please. Read on for more!
Spaghetti Aglio Olio Peperoncino is so simple and quick to make yet is full of flavor and satisfying, making it a great weeknight dinner option.
For a few other weeknight pasta ideas, check out Rigatoni Arrabbiata, Hay and Straw Pasta with Mushrooms, Peas and Prosciutto, Pasta with Broccoli, Vodka Sauce with Fresh Tomatoes, Pasta with Tuna Sauce and Pasta with Peas.
Spaghetti Aglio Olio Peperoncino, which translates to garlic, olive oil and chili pepper, is basically just that–pasta in an olive oil-based sauce made with lots of sautéed garlic, chili pepper and fresh parsley.
My version of this classic recipe has amped up garlic flavor and richness in the best and most delicious way possible–through the addition of slow-cooked garlic confit and garlic oil, both which add a savory and earthy element and a gentle sweetness to offset any potential raw garlic bitterness. Plus, I mount the finished pasta dish with a smidgeon of butter at the very end for a touch of richness and silkiness. (This is the secret behind almost every restaurant dish, by the way.)
It’s extra garlicky without being obnoxious about it.
Pair this beautiful aya-ooya (how we called it in our house growing up) with a mixed green salad, crusty bread and a nice glass of red wine and all will be right in the world. Well, for a little while anyways . . .
It’s Simple, But . . .
Don’t let the simplicity of this dish fool you. True, making pasta aglio olio e peperoncino is so easy that you barely need a recipe for it. But, as one of my favorite quotes by Italian chef Fulvio Pierangelini goes:
“Più la cucina è apparentemente semplice, più bisogna sorvegliare perché i margini di errore aumentano.”
Translated, this means, “The easier cooking seems, the more it needs to be watched, as the margin of error is bound to increase.”
This is just to say that simple recipes like this are all about technique–properly cooking the garlic, just the right amount of oil, perfectly al dente pasta and just the right amount of love.
Why You’ll Love This Recipe
- Extra Garlicky, but not in an obnoxious way! With the addition of savory and earthy garlic confit and garlic oil here, the garlic-ness in this dish is unmatched. I’ve been serving aglio e olio this way for about two decades and have received rave reviews every single time. It’s a crowd favorite!
- Quick and Easy: Once the garlic confit is prepped (and you may already have some of this made on hand), the dish comes together very quickly–in about the amount of time that it takes to cook the pasta, in fact!
- Inexpensive: This recipe calls for a handful of pantry staples and is, therefore, a great dinner for when you have an empty fridge, but still want something delicious.
- Versatile: The recipe is perfect as is, but can also be considered a blank canvas to easily upgrade with additions like seared shrimp or scallops, anchovies, wilted greens or a splash of lemon. See Recipe Variations below for more on this.
Extra Garlicky Spaghetti Aglio Olio Peperoncino is a perfect combination of simplicity and depth of flavor. Hope you love it! Mangia bene!
Ingredients for Spaghetti Aglio Olio Peperoncino
Since the ingredients in this dish are minimal, it’s important to use the best quality ingredients that are available to you. For this spaghetti recipe, we’ll be using:
- Garlic-Three Ways! (“Aglio”) The multiple ways that we use garlic here is what makes this recipe unique from all the others out there! Not only are we using copious amounts of raw garlic, but we are also including more mild garlic confit and garlic oil. Garlic confit is an amazing ingredient that add so much flavor and savoriness to whatever it is paired with. It’s basically whole garlic cloves that are slowly cooked in olive oil until they are soft and smashable. By cooking the garlic this way, we also get this beautifully-infused garlic olive oil that could be compared to the nectar of the gods. Seriously. You’ll find that the combination of these three types of garlic create the most delicious, well-rounded pasta that you’ll want to make over and over again!
- Extra-Virgin Olive Oil (“Olio”):Along with garlic, a good extra-virgin olive oil is a key recipe ingredient here. With a super simple oil-based sauce like this one, you’ll want to use a quality, first cold pressed, extra-virgin olive oil to give the final dish the best flavor.
- Hot Pepper (“Peperoncino”): A little goes a long way. Add as much or as little red pepper flakes as you would like based on your preferred heat level. You can also use whole dried chili peppers that you break open and crush yourself or fresh chilies.
- Fresh Parsley: Italian (a.k.a., flat-leaf) parsley is the classic herb for this recipe. I love the freshness that it adds to this dish, but you can omit it in a pinch if you don’t have any on hand.
- Butter: While not an ingredient in the classic recipe, I like to add a small amount to the finished pasta for increased richness and silkiness. This is optional and can be skipped if you prefer to keep the dish dairy-free.
- Pasta: I used spaghetti here, which is the traditional choice, but this recipe works well with all sorts of short and long shapes of pasta. Some of my other favorites to use in this recipe are linguine, capellini, ziti and penne rigate.
A complete and detailed list of ingredients with amounts and instructions is included in the recipe below.
Spaghetti Aglio Olio Peperoncino, Step-by-Step, Pro-Tips included!
Here are the main steps for how to make this delicious, garlicky pasta:
- Prepare the Garlic Confit and Garlic Oil if you do not have any on hand.
- PRO-TIP: Make a full batch and store the extra in the refrigerator, covered, to use within 2 to 3 weeks. It has so many great uses in the kitchen! Read more about this wonderful ingredient here.
- Prep and gather all remaining ingredients. Bring a large pot of water to a boil.
- PRO TIP: Once the garlic confit is made, this is a very quick dish to make and it comes together very quickly. So, a good rule of thumb is to start sautéing the raw garlic at the same time that you add the pasta to the boiling water.
- When the water comes to a boil, add salt, then the pasta, to the boiling water, stirring frequently. Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. Be sure to reserve at least 1 cup of the starchy pasta water.
- PRO TIP: Use a large pot with 5 to 6 quarts water for 1 pound of pasta. Bring the water to a boil before adding the salt. Use 1½-2 Tbsp salt.
- In a large skillet over medium-low heat, add the olive oil, raw garlic and crushed red pepper and slowly sauté together until the garlic begins to turn a light golden brown, about 5 minutes. Be careful not to burn the garlic as it will turn bitter. Cooking the garlic properly is key in this recipe.
- PRO TIP: Don’t walk too far away during this step! Garlic can burn very quickly; so, close monitoring is important.
- Stir in half the parsley (¼ cup) and the smashed garlic confit cloves just to heat through.
- Add about ¾ cup pasta water to the garlic mixture, creating a sauce. Increase the heat slightly and let it simmer lightly until the pasta is ready.
- Transfer the cooked pasta to the garlic/parsley mixture, increase the heat to medium and toss well to help emulsify and thicken the sauce. Allow the pasta to finish cooking in the wonderful flavors of the sauce. Add more pasta water for additional moisture if needed.
- PRO-TIP: The pasta water is key! Add it to the sauce for the additional moisture needed to finish cooking the pasta or to revive dried out pasta that has been sitting a bit before serving.
- Once the pasta is al dente, remove the pan from the heat. Then gently stir in the garlic oil, remaining ¼ cup parsley and butter, if including, until well-combined. Season with salt to taste. Serve with a little grated Pecorino Romano cheese, if desired. That’s it!
- PRO-TIP: The butter is “mounted” on the finished pasta at the end for additional richness and silkiness. This is optional and can be skipped if you prefer to keep the dish dairy-free.
Frequently Asked Questions
Here are answers to some frequently asked questions about this Italian pasta:
“Aglio”, pronounced “al-yo”, means garlic in Italian. “Olio”, pronounced “oh-lee-oh”, means oil in Italian. And, “peperoncino”, pronounced “pep-air-own-chee-no” means chili pepper in Italian and always refers to hot peppers.
As oil is one of the three primary ingredients in this recipe, it is absolutely necessary to use a good quality product. I recommend a quality, first cold pressed, extra-virgin olive oil to give the final dish the best flavor.
Please use fresh garlic in this recipe. It is one of the three primary ingredients in the dish and using only the freshest, best tasting garlic makes all the difference. Pre-chopped, jarred garlic contains other ingredients that are unappetizing.
Gosh, there are so many great ways to use it! Here are a few ideas and find more at the Garlic Confit and Garlic oil recipe post here.
Use it to make an incredible garlic butter to lather on bread and bake, producing the best garlic bread that you’ve ever had; combine with some Calabrian peperoncino paste in a marinade for Spicy Garlic Shrimp; smash it into some mayonnaise for a garlicky sandwich spread or dipping experience, or swirl it into soups and sauces for a savory flavor punch!
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it, covered, in a small skillet over medium low heat with a little bit of water until heated through.
Serving Suggestions and Storage Information
Spaghetti Aglio Olio Peperoncino is seriously great anytime food and couldn’t be more versatile. The Italians actually include it in their array of pasta recipes that they refer to as “pasta di mezzanotte” (i.e., midnight pastas), a moniker earned by its simplicity indicating that is a great late-night dinner that is quick, tasty and satisfying after a long evening out.
Serve it as a main dish on its own or with some meatballs, broccoli rabe or green beans. As a side, it pairs perfectly with all sorts of proteins, including roasted chicken or salmon, grilled steak, clams oreganata or spicy garlic shrimp. It’s best to serve spaghetti with garlic and oil right away while it’s still hot with a sprinkling of grated cheese. Be sure to drizzle it with some homemade Italian chili oil for a bit more heat if you’d like!
Store pasta leftovers in an airtight container or jar in the refrigerator for about three days or so. Reheat them on the stove with a splash of water.
Recipe Variations for Aglio Olio Peperoncino
This classic pasta dish is meant to be a simple recipe with few ingredients. Having said this, there are always ways to switch things up. Here are a few ideas:
- Add Anchovies: Many versions of this recipe call for anchovies and it is a great way to add a lot of flavor and umami (i.e., savoriness) to the dish, I suggest 3-4 anchovy filets added to the pan along with the raw garlic if you’d like to try this.
- Add Greens: I love adding a big handful of either baby arugula or spinach to this pasta for increased nutrients. Just fold the greens into the sauce at the same time as the pasta and they will wilt quickly.
- Increase the heat level: Easily make this dish spicier by either increasing the amount of crushed red pepper or adding some Calabrian chile paste at the beginning of the cooking process (or both) for increased heat. And, of course, don’t forget to drizzle some homemade spicy pepper oil over the finished dish!
- Add Capers and/or Olives: For a briny and salty punch, capers and olives are a welcome addition to this recipe. Add them at the beginning of the recipe along with the first amount of parsley.
- Add Lemon: Lemon juice and/or zest is a great addition to this dish for a bright, citrusy accent.
More Delicious Pasta Recipes
If you love pasta, here are a few more great recipes to try out:
- Pasta with Broccoli and Pecorino–a crowd favorite!
- Vodka Sauce with Fresh Tomatoes & Basil-a fresh twist on the classic!
- Spaghetti with Lump Crabmeat–so quick and easy with incredible flavor
- Paglia e Fieno–spinach and egg pasta with mushrooms, peas and crispy prosciutto
- Bucatini with Tuna Sauce–an Italian-American classic
Kitchen Tools & Cookware Needed
To make this spaghetti aglio e olio, you’ll need the following:
- Cutting board with non-slip mat underneath (I use shelf liner)
- Sharp chef’s knife
- Measuring cups and spoons
- Multiple bowls to hold prep
- Large sauté pan or Dutch oven
- Wooden or silicon spoons, tongs
- Large pot for cooking pasta
- Colander, large mesh strainer or spider for scooping out or draining pasta
- Large serving bowl or platter and serving utensils
- Cheese grater (optional)
More Italian Pasta Recipes to Try
I hope that you are enjoying my Italian food blog Mangia With Michele and all of my Italian recipes!
If you’ve tried Spaghetti Aglio Olio Peperoncino or another recipe here, let me know how it went in the comments below. I love hearing from you!
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Extra Garlicky Spaghetti Aglio Olio Peperoncino
Ingredients
- 1 pound spaghetti (or your favorite long pasta) + salt for pasta water
- 4 Tbsp extra virgin olive oil + more to make garlic confit if needed (See Instructions below.)
- 10-12 garlic cloves, thinly-sliced or finely chopped (about ⅓ cup or so)
- ½ tsp crushed red pepper (or more if you would like)
- ½ cup chopped flat-leaf parsley (leaves only), about 1 bunch, divided
- ½ cup Garlic Confit cloves smashed with a fork
- 2 Tbsp Garlic Oil
- 2 Tbsp butter at room temperature (optional)
- To taste salt
- Grated Pecorino Romano cheese, for serving (optional)
Instructions
- Prepare the Garlic Confit and Garlic Oil if you do not have any on hand, as follows (or follow the recipe here to make a larger batch): Place ½ cup whole garlic cloves in a small saucepan and pour in enough olive oil to completely cover them. Heat mixture over medium heat. Bring oil to the lightest simmer, then reduce heat to as low as possible. Continue to cook mixture over very low heat until garlic is very tender, but not falling apart. It should be only lightly browned. To test the garlic, pierce one clove with the tip of a sharp knife—it should meet with little to no resistance and be easily smashable. This could take about 30 to 45 minutes. Stir occasionally. (You will likely have more oil than is needed for this recipe. Reserve additional for other use.)
- Prep and gather all remaining ingredients according to specifications above. Bring a large pot of cold water to a boil. (See NOTES below regarding timing.)(Please see the section above in the blog post for Step-By-Step instructions with photos.)
- When the water comes to a boil, add salt, then the pasta, to the boiling water, stirring frequently. Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. Be sure to reserve at least 1 cup of the starchy pasta water.1 pound spaghetti
- Start sautéing the raw garlic at the same time that you add the pasta to the boiling water: In a large skillet over medium heat, add the olive oil, raw garlic and crushed red pepper and slowly sauté together until the garlic begins to turn a light golden brown, about 5 minutes. Be careful not to burn the garlic as it will turn bitter.4 Tbsp extra virgin olive oil, 10-12 garlic cloves,, ½ tsp crushed red pepper
- Stir in half the parsley (¼ cup) and the smashed garlic confit cloves just to heat through.½ cup Garlic Confit cloves
- Add about ¾ cup pasta water to the garlic mixture, creating a sauce. Let it simmer lightly until the pasta is ready.
- Transfer the cooked pasta to the garlic/parsley mixture, increase the heat to medium and toss well to help emulsify and thicken the sauce. Allow the pasta to finish cooking in the wonderful flavors of the sauce. Add more pasta water for additional moisture if needed.
- Once the pasta is al dente, remove the pan from the heat. Then gently stir in the garlic oil, remaining ¼ cup parsley and butter, if including, until well-combined. Season with salt to taste.2 Tbsp Garlic Oil, 2 Tbsp butter, To taste salt
- Transfer to a platter and serve with grated Pecorino Romano cheese (optional). Buon Appetito!Grated Pecorino Romano cheese,
Notes
- Suggestion: Make a full batch of Garlic Confit and Garlic Oil and store what is not needed in this recipe in the refrigerator, covered, to use within 2 to 3 weeks. It has so many great uses in the kitchen! Read more about this wonderful ingredient here.
- A note regarding timing: Once the garlic confit is made, this is a very quick dish to make and it comes together very quickly. So, a good rule of thumb is to start sautéing the raw garlic at the same time that you add the pasta to the boiling water.
- Use a large pot with 5 to 6 quarts water for 1 pound of pasta. Bring the water to a boil before adding the salt. Use 1½-2 Tbsp salt.
- The pasta water is key! Add it to the sauce for the additional moisture needed to finish cooking the pasta or to revive dried out pasta that has been sitting a bit before serving.
- This recipe works well with all sorts of short and long shapes of pasta. Some of my other favorites to use in this recipe are linguine, bucatini, ziti and penne rigate.
- The butter is “mounted” on the finished pasta at the end for additional richness and silkiness. This is optional and can be skipped if you prefer to keep the dish dairy-free.
As a garlic lover, this recipe is phenomenal!
Love this recipe! The parsley and freshly cooked garlic really make it for me. It’s going to a be a go-to for my family! We always have those ingredients around.
Loved this! It was really simple, but so delicious! I’ll definitely be making it again.
Great! Glad you enjoyed the recipe. 🙂
I love this recipe! The garlic confit in it is brilliant. Yum!