Spaghetti Aglio, Olio e Peperoncino | The foundation of Italian Pasta
About the dish
Spaghetti Aglio, Olio e Peperoncino is the foundation of Italian pasta cooking. Four ingredients, one pan, twenty minutes. The dish teaches the core logic of Italian pasta sauce construction, how garlic infuses oil, how pasta water emulsifies fat, how heat is managed throughout. Master this and the logic of most Italian pasta sauces becomes clear.
Ingredients for Spaghetti Aglio, Olio e Peperoncino
- 320g / 11oz Spaghetti
- 6 cloves Garlic, thinly sliced
- 100ml / ⅓ cup Extra virgin olive oil
- 2–3 Dried chillies, crumbled
- Small bunch flat-leaf parsley, roughly chopped
- Salt
Method for Spaghetti Aglio, Olio e Peperoncino
- Cook the pasta
Bring a large pot of water to a boil.
Salt aggressively.
Cook spaghetti until two minutes short of al dente.
Reserve two ladles of pasta water before draining. - Infuse the oil
While pasta cooks, warm olive oil in a wide pan over low heat.
Add garlic.
Cook slowly for 8–10 minutes until soft, translucent, and just beginning to colour at the edges.
Cues: the oil smells deeply of garlic with no sharpness or bitterness. No browning at any point. - Add the chilli
Add crumbled chilli to the oil.
Cook for one minute.
Cue: oil is fragrant and faintly red. - Emulsify
Add one ladle of pasta water to the pan.
Increase heat to medium and swirl
Cues: the oil and water come together into a loose, unified sauce. - Finish the pasta
Add drained spaghetti to the pan.
Toss continuously over medium heat, adding pasta water as needed
Cue: the sauce is glossy and coats every strand. One to two minutes.
Add parsley to finish and serve.
Traditionally for Spaghetti Aglio, Olio e Peperoncino
- No cheese
- Garlic must not brown, because bitterness will ruin the dish
- The emulsification is the dish; a broken, oily sauce means insufficient pasta water or tossing
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