Classic Italian Pasta – “aglio, olio e peperoncino” (garlic, oil & hot chili);

Aglio e Olio is a Classic Pasta dish almost always served with spaghetti, this dish is quick and delicious; and can literally be made in the time it takes to cook the pasta. Aglio, olio e pepperoncino is associated with the Italian ritual of “la spaghettata di mezzanotte” or midnight spaghetti; a tradition enjoyed with family & friends as a late night snack; as Spaghetti can be made quickly with just a few simple ingredients; there are many variations on this dish; with or without hot chilli, sometimes with breadcrumbs added for a crunchy texture; and also anchovies; whichever way it is certainly a tasty dish. Please Enjoy!

Recipe for 5 ;


500 Grams Spaghetti

1/4 Cup of Extra Virgin Olive Oil

1 Large Clove of Garlic

1 Small Bunch of fresh Parsley

1 Hot Chili Pepper or Dry Hot Chili Flakes


Optional Ingredients;

A few anchovy Fillets;



Finely chop the Garlic

Finely chop the Parsley

Finely chop the hot chili pepper


Place a large 30cm fry pan over low heat;

Add the Extra Virgin Olive Oil to the fry pan;

add the chopped garlic, chili and parsley to the pan;

add a pinch of salt; ** if you are not adding the optional Anchovy fillet;

cook over low heat for a few minutes to allow the flavors to infuse with the oil;

be careful not to burn the garlic; turn off the heat;

Cooking the pasta;

Add 5 liters of water to a stock pot and put over a high flame;

tip; use hot water to speed up the cooking time;

Once the pasta water is boiling;

add two table spoons of cooking salt to the boiling water;

add the pasta;

be sure to stir the pasta a few times in the first few minutes so that it doesn’t stick together or to the bottom of the pot;

Cook for the time recommended on the packet; taste test the pasta in the last few minutes to ensure you don’t overlook the pasta;

**before you drain the pasta add two table spoons of the pasta cooking water to the fry pan with the garlic, chili and parsley; this helps to combine the ingredients into a sauce.

drain the pasta into a colander;

put the fry pan with the garlic, chili and parsley onto medium heat;

add the drained pasta to the fry pan with the ingredients and stir through the ingredients;


serve straight out of the fry pan or add to a serving dish;

Serve with freshly grated Parmesan cheese and of course a glass of your favorite wine;

Buon Apetito;



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