Visiting Italy was a real marathon. Between visiting places full of history and tasting local food, Italy definitely has a lots of choices. Everyone knows that you can not visit Italy without eating at least a dish of authentic pasta. Al dente, rich and loaded with flavors, pasta is definitely one of our favorite food.

As any pasta lover knows, there are many types of pasta, and the beloved carb comes in all shapes and sizes. Depending on its shape, certain varieties of pasta are better paired with certain sauces and dishes.

Pasta aglio, olio e peperoncino also known as pasta with garlic and oil is one of the most popular italian pasta dishes. Who doesn’t love fast and delicious recipes?

This classic spaghetti aglio, olio e peperoncino recipe is the ultimate fast food – in the time it takes to cook the pasta you can have the sauce cooked and ready for the table. Made with only 5 ingredients, this recipe is fast, delicious and can be the perfect lunch, brunch or dinner.

INGREDIENTS (for 4 servings)

  • 400 g dried spaghetti
  • 5 tablespoons extra virgin olive oil
  • 6 cloves of garlic (minced)
  • 1 teaspoon crushed red pepper flake
  • 1/2 cup chopped parsley
  • 1 tablespoon salt
  • 1 cup reserved pasta water


Step 1: Bring a large pot of water to a boil. When the water starts to boil add the salt. Add and cook spaghetti according to package instructions, or until they become al dente. You can taste them to be sure.

Step 2: While the pasta is cooking, prepare the sauce by combining the olive oil, garlic, red pepper flakes and a pinch of salt in a large skillet. Bring to the stove, over medium low heat, and cook slowly, letting the oil absorb the flavors from the garlic and pepper flakes. If you’re not into spicy food, just go easy on the peperoncino (red pepper flakes).

Step 3: When the pasta is done, drain it, and add the pasta to the large skillet along with the rest of the flavors. Add the reserved pasta water, turn the heat back to medium high and cook, stirring and tossing rapidly until the pasta is al dente and the sauce has thickened and coats the pasta. If you want, you can add some more olive oil.

Step 4: Remove from heat, add the chopped parsley and serve it. You can also add some Parmigiano Reggiano on the side.


Leave a Reply

Your email address will not be published. Required fields are marked *