Recipe Aglio Olio e Peperoncino – Oil, Garlic, and Peperoncino


1 lb. spaghetti
3 oz. extra virgin olive oil
3 cloves garlic

How to make Aglio, Olio e Peperoncino:

One of the oldest ways to dress pasta was with raw oil and garlic. Later, add ingredients like peperoncino.

How to make the olio, Aglio e peperoncino spaghetti (oil, garlic, and peperoncino):

Saute the garlic in a skillet with oil, peperoncino until golden brown. You may remove the browned garlic if desired

Mix cooked spaghetti briskly in the same skillet, add a generous tablespoon of finely chopped parsley, toss the oglio, Aglio e pepperoncino, and serve.

Spaghetti for olio, Aglio e peperoncino should be undercooked before tossing with the sauce. If they prove to be too dry, add a ladleful of the cooking water.

As a variation on this recipe, add some anchovies (6 salted fillets, washed and cut into pieces) to the garlic and oil, add a handful of black or green olives cut into pieces, and saute together until golden brown.

Another version of this sauce, commonly used in Southern Italy, is made by browning 3-4 tbs. of breadcrumbs in oil and garlic and adding some more peperoncino to taste before sauteing with the pasta.

Serves 4


You can use the Chili Peppers in Extra Virgin Olive Oil by Francesco Vastola at Maida, sold in North America by

Regional recipe from Rome and Latium.