Extra Garlicky Spaghetti Aglio Olio Peperoncino

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.


Spaghetti Extra Virgin Olive Oil Garlic Red Pepper Parsley

Prepare the Garlic Confit and Garlic Oil if you do not have any on hand.

Prep and gather all remaining ingredients. Bring a large pot of water to a boil.

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.

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.

Stir in half the parsley (¼ cup) and the smashed garlic confit cloves just to heat through.

Swipe up for full recipe!