Pasta aglio, olio, peperoncino ( garlic, oil and chili)
This delicious traditional Neapolitan recipe is the perfect dish to serve when you and your guests get hungry at midnight!
Ingredients
- 400 g pasta (I used Fresine) spaghetti, vermicelli or linguine are traditional
- 2 garlic cloves peeled and sliced
- 1-2 fresh red chili (peperoncino) deseeded and chopped
- 8-10 tablespoon extra virgin olive oil
- 50 g Parmesan or grana cheese grated (optional)
- 1 handful fresh parsley chopped
- salt for pasta
Instructions
- Put a pan of water on to boil for the pasta. When it starts to boil add salt and bring to the boil again.
- In the meantime, peel and chop the garlic into small slices (not too fine)
- Cut the peperoncino open lengthwise and remove the seeds. Then cut it into small strips.
- Chop the fresh parsley.
- Cook the pasta al dente according to the instructions on the packet, save a little of the cooking water and drain.
- Heat the olive oil in a deep frying pan or skillet.
- Add the garlic and as soon as it starts to soften add the peperoncino.
- After a minute or two add the drained pasta to the frying pan. Turn off the heat and mix everything together well. (some people add a couple of tablespoons of the saved pasta cooking water- I didn't)
- Add the chopped parsley and serve immediately with grated parmesan or grana if required. And a sprinkling of more olive oil if the dish is a little dry.
Notes
If you prefer less garlic, you can fry whole peeled cloves and then remove them before serving.
Traditionally this dish is served with spaghetti, vermicelli or linguine but you can also use short pasta such as penne.
Nutrition
Calories: 670kcalCarbohydrates: 76gProtein: 18gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 9mgSodium: 208mgPotassium: 246mgFiber: 3gSugar: 3gVitamin A: 182IUVitamin C: 2mgCalcium: 173mgIron: 2mg
Tried this recipe?Let us know how it was!
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Joseph says
Hello , and thank you for your wonderful recipes . Mom made spaghetti with garlic, parsley, olive oil ,she called it alya oil. I have seen Bongourno spelled like this, is that incorrect? also with Baccala. " Peace Be With You "
Baby says
It is the perfect example of delicious simplicity. I zhoosh it up with mushrooms and maybe a couple of other herbs like dill, tarragon etc. But I seldom fiddle with it beyond that.
Pascal says
Wonderful memories.
In 1997, I was an exchange student in Sweden for a year, and my roommate was Italian. We ate this recipe at least 3 times a week, because it's fast, cheap and requires only one pot: no need for a separate skillet, drain the pasta in a colander and roast the garlic + chili in the pot.
admin says
I'm happy to hear this recipe brought back good memories! Yes this is really one of the fastest and simplest Italian pasta recipes. But it certainly doesn't lack in taste! Regards from Verona. Jacqui
Baby says
Would be a crime in most of Italy, but hey, if it works, it works!!
Cherie says
It looks sooooo good! I can almost smell the garlicky pasta over at my computer! Haha! Yums!
admin says
Thanks Cherie! Yes aglio, olio, peperoncino is a garlic lovers dream. So tasty! Greetings from Verona! Jacqui
Renu says
Looks delish and even quick to make...lovely
admin says
Grazie Renu, Yes this is one of the simplest Italian pasta recipes but seriously tasty! A popular go-to recipe here in Italy when you need to cook and have nothing planned!! Regards from Verona! Jacqui
Ramona says
This simple yet so tasty and beautiful pasta dish is absolutely stunning - made it the other day and waw, I fell in love with it - the addition of chillies for me is such an inviting aspect .... Beautiful! 😉 a 5 star recipe definitely!