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Authentic Spaghetti Aglio, Olio e Peperoncino Recipe
Lazio, Italy
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Just like the basic version of spaghetti aglio e olio, spaghetti aglio, olio e peperoncino is prepared much the same way — the spaghetti are cooked in generously salted water and then mixed with garlic and peperoncino which have been sautéed in lots of olive oil. The tiny red peperoncino rosso chili pepper, or the diavolillo (lit. little devil) as it is often affectionately called in some parts of Italy, is added to give the dish a spicy kick and a nice touch of warmth. This crimson-colored variety of hot pepper can be used fresh, but it is also preserved in oil or dried in enormous quantities every fall to be used throughout the year to add heat to various pasta sauces and various other dishes. After plating, the dish can be finished with an optional sprinkling of chopped parsley.
Cooking tips
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extra virgin olive oil
Since the quality of ingredients is particularly important for this recipe, always go for the best extra virgin olive oil, you can find or afford. It is recommended to use the oil made with hand-picked, cold-pressed olives since the oil is the main carrier of flavor in the dish. To further accentuate the flavor, it is suggested to opt for robust and the peppery olive oils; that is, if you find the ... Read more -
garlic
It is advised to go for quality garlic, which you will most likely find at farmer's markets and not at regular supermarkets. Italians have put out some recommendations as to what varieties are best to use for this dish — the Proceno red garlic, the red garlic from Nubia, and the Ufita garlic, to name a few. Some recipes for aglio e olio advise that you boil the garlic a few times in water before use ... Read more -
peperoncino
If the Italian peperoncino isn’t something readily available in your area, you can use either crushed red pepper flakes or some other red chili pepper, which makes for a far better substitute, just keep in mind that the chili flavor and heat can widely vary. -
boost garlic flavor
In case you use generic supermarket garlic, and/or you've had the misfortune of ending up with a bland aglio e olio, there are ways you can boost the garlic flavor. One way is to flavor the olive oil — you sauté the crushed garlic until browned, discard it, and proceed with the instructions as stated in the recipe. If that is not enough, you can further upgrade the flavor by adding some minced garlic ... Read more -
cooking spaghetti
Since you will not be adding any salt to the dish directly, the water in which you cook the spaghetti must be heavily salted, so the dish does not end up bland tasting. The spaghetti should be nearly al dente, meaning not completely done, as they will continue to cook in the pan with the oil and garlic. -
technique
Be careful while sautéing garlic and peperoncino, as browning them or even just slightly heating them too much will make these delicate ingredients turn bitter. To keep them sweet, make sure the garlic doesn't get any darker than the palest gold. Also, for the perfectly creamy spaghetti aglio e olio, it is recommended to drain the pasta only lightly, so that there is a little water left on it or to ... Read more
Italian Academy of Cuisine's Aglio, Olio E Peperoncino
PREP 10min
COOK 15min
READY IN 25min
Published by the Italian Academy of Cuisine, this recipe gives instructions on how to prepare the classic variation of spaghetti aglio e olio with pepperoncini peppers.
Ingredients
400g (14 oz) spaghetti
4 garlic cloves, thinly sliced
1 glass of extra virgin olive oil (about 240 ml) (1 cup)
1 peperoncino, seeded and chopped
fresh parsley, chopped (optional)
salt, to taste
Preparation
Step 1/4
Start by bringing a large pot of generously salted water to a rolling boil. Then, add the spaghetti, and when they're nearly al dente, heat the olive oil in a saucepan and start gently sautéing garlic and peperoncino over low heat.
Step 2/4
Add a splash of pasta water to the pan to stop the cooking, then transfer the al dente spaghetti using tongs to the pan.
Step 3/4
Cook it very shortly over high heat, tossing rapidly, so the pasta water and the oil merge into a sauce.
Step 4/4
Lastly, if desired, add chopped parsley and toss again. Serve immediately.
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