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pasta aglio, olio, peperoncino
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5 from 2 votes

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Campania, Italian, Southern Italian
Servings: 4
Author: Jacqueline De Bono


  • 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 tbsp extra virgin olive oil
  • 50 g Parmesan or grana cheese grated (optional)
  • 1 handful fresh parsley chopped
  • salt for pasta


  • 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.


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.