Spaghetti Aglio Olio e Peperoncino
This classic Italian recipe, Spaghetti Aglio Olio e Peperoncino, combines simple pantry ingredients like garlic, olive oil, and red pepper flakes to create a quick, flavorful, and comforting pasta dish. Perfect for busy weeknights, it’s ready in just 20 minutes!
Servings 4 Servings
Equipment
- Large pot
- Large skillet
- Tongs
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 pound dried spaghetti
- Salt for pasta water
- ½ cup extra-virgin olive oil
- 6 cloves garlic minced
- 1 teaspoon crushed red pepper flakes or to taste
- ½ cup reserved pasta water
- ½ cup chopped parsley
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Add the spaghetti and cook for 1 minute less than the package instructions for al dente.
- Prepare the sauce: Place a large skillet over medium-low heat. Add the olive oil, minced garlic, red pepper flakes, and a pinch of salt. Cook slowly, stirring occasionally, until the garlic is fragrant and the oil is infused. Avoid browning the garlic.
- Combine pasta and sauce: Transfer the spaghetti directly to the skillet using tongs, along with ½ cup of reserved pasta water. Turn the heat to medium-high and toss the pasta continuously for 1 to 2 minutes, until the sauce thickens and coats the pasta.
- Finish and serve: Stir in the chopped parsley and, if desired, drizzle with additional olive oil. Serve immediately.