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.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at