Spaghetti Aglio, Olio, e Peperoncini
This recipe offers a classic, minimalist Italian pasta dish featuring spaghetti tossed in a fragrant, spicy sauce of extra-virgin olive oil, gently cooked garlic, and hot chile pepper. Finished with fresh Italian parsley, it's a quick and satisfying meal that celebrates the quality of its few core ingredients.
Equipment
- 1 Large Pot For boiling pasta
- 1 skillet For preparing the sauce
- 1 Colander For draining pasta
- 1 Chef's knife For mincing ingredients
- 1 Cutting Board For ingredient preparation
Ingredients
Main
- 0.5 12 ounce package thick spaghetti
- 6 tablespoons extra-virgin olive oil divided, or to taste
- 1 hot chile pepper seeded and minced
- 1 clove garlic minced
- 0.25 cup chopped fresh Italian parsley
Instructions
- Bring a large pot of heavily salted water to a rolling boil.
- Add the thick spaghetti to the boiling water and cook according to package directions until al dente.
- While the pasta cooks, mince the hot chile pepper and garlic. Finely chop the fresh Italian parsley.
- In a large skillet, heat 4 tablespoons of extra-virgin olive oil over medium-low heat.
- Add the minced chile pepper and garlic to the skillet and cook gently for 2-3 minutes, stirring occasionally, until fragrant and lightly golden, being careful not to burn the garlic.
- Before draining, reserve about 1 cup of the starchy pasta cooking water.
- Drain the spaghetti thoroughly and immediately add it to the skillet with the garlic and oil mixture.
- Add the remaining 2 tablespoons of extra-virgin olive oil and a splash or two of the reserved pasta water to the skillet.
- Toss everything vigorously with tongs for 1-2 minutes to emulsify the sauce, coat the spaghetti evenly, and create a glossy finish.
- Stir in the chopped fresh Italian parsley and serve immediately.
Notes
1. Quality is key: Since this dish relies on a few simple ingredients, use the best extra-virgin olive oil and freshest garlic and parsley you can find. 2. Gentle heat: When toasting the garlic and chili, maintain a medium-low heat to infuse the oil without burning the aromatics, which would impart a bitter taste. 3. Pasta water magic: Always reserve a generous amount of pasta cooking water. It's essential for emulsifying the sauce, creating a glossy texture that clings beautifully to the spaghetti, and adjusting consistency. 4. Al dente: Cook the pasta until just al dente, as it will continue to cook slightly when tossed with the hot oil and aromatics.