Spaghetti with garlic, oil and chilli recipe (spaghetti aglio, olio e peperoncino)

Back to search results
Created by
  Print    Enlarge text

Rating:

4.5/ 5 stars 35 Votes
  • Cuisine: Italian
  • Serves 4

This is a quick easy to make, delicious meal to enjoy after a late night out.

Ingredients

400g spaghetti
2 cloves garlic, finely sliced
1 small chilli, finely sliced
100ml olive oil
½ cup parsley, roughly chopped
Water

View conversion table

Preparation

Cook the pasta according to instructions.

When there is only 4 minutes to go before the pasta is ready, place sliced garlic, chilli and olive oil in a frying pan and sauté. When the garlic turns nut brown add ½ cup of the hot water from the pasta pot, to the pan to stop the garlic cooking any further.

Remove frypan with the garlic from the heat while you drain the pasta well.

Return frypan to high heat and add the drained pasta. Toss the pasta and ingredients together. Add the chopped parsley and a little olive oil. Keep tossing as the sauce thickens and coats the pasta.

Finish with salt and pepper to taste. Grated parmesan is optional.

If you enjoyed this Spaghetti with garlic, oil and chilli recipe (spaghetti aglio, olio e peperoncino) then browse more Italian recipes, pasta recipes and our most popular hainanese chicken rice recipe.

Italian Restaurants

Displaying 10 of 2156 Italian Restaurants.

  Restaurant Book Online Suburb
1. The Beresford Hotel   Surry Hills
2. Cellar 47   Shepparton
3. Valentino's   Northbridge
4. Smithfield Tavern   Smithfield
5. Benny's Bar & Cafe   Fremantle
6. Universal Bar   Northbridge
7. Arch Rival   Palmerston
8. Railway Hotel   Fitzroy North
9. Vibe Cafe Restaurant   St Kilda
10. Morning Star Estate   Mt Eliza

View all Italian restaurants | Start a new search

Comments (8)

   
21 Apr 2012 04:13 AEST
Mark
London
Simply perfect
This done right is one of the best dishes you'll have. Regular order when in Italy. Simple ingedients, seasoned properly and cooked well, there's nothing better. Tried many times to recreate it myself, but to no avail.
Agree(0 people agree)
Disagree(0 people disagree)
18 Sep 2011 01:42 AEST
stoltobot
Fushimi
Simple but difficult to perfect
One of my favourite dishes. The chef used to make it for the staff at a place I once worked and it was unbelievable! Unfortunately my attempts have been good and bad. To anyone saying you should add other things I say maybe - sliced onion or mushroom will keep the flavour and add a little texture but tomato paste? That turns it into another beast altogether and would totally kill it for me I'm afraid.
Agree(0 people agree)
Disagree(2 people disagree)
21 May 2010 02:37 AEST
IVANA DI TOMMASO
PROSPECT VALE
MEMORIES
Wow, this dish brings back memories!! I remember my dad always wanting this at midnight after a night of playing cards!! I have finally managed to "perfect it" after many attempts. It's true, it can be quite bland if it's lacking in salt. It definitely needs to be seasoned well. By adding extra ingredients such as tomato paste or salami totally changes the flavour of the recipe and defeats the purpose of it being called aglio, olio e peperoncino!!
Agree(4 people agree)
Disagree(0 people disagree)
02 Feb 2010 11:24 AEST
Enzo
Springvale
Quick and simple
Quick and easy recipe as Giuliano Hazan says in his book it's perfect as a late night hunger stopper because it's quick. This recipe was also published in 1993 in The Classic Pasta Cookbook by Giuliano Hazan.
Agree(1 people agree)
Disagree(0 people disagree)
08 Aug 2009 10:31 AEST
geoff
sealevel
Needed more
I found this quite plain to the point i added some fried salami / egg this then it was very good i would agree some tomato paste added during frying as peters comment above
Agree(0 people agree)
Disagree(6 people disagree)
15 Jul 2009 11:27 AEST
peter Helmore
cremorne
simple and great
the only way to have pennae , or , spaghetti
Agree(1 people agree)
Disagree(0 people disagree)
05 Jul 2009 10:32 AEST
Peter Butler
Marrara Darwin
Best
I have been cooking this pasta dish now for 38 years but I add 2 tablespoons of tomato paste while cooking the garlic and if you add the garlic to the oil when it is cold you will not burn the garlic
Agree(2 people agree)
Disagree(13 people disagree)
08 Apr 2009 08:20 AEST
Elliot
Pymble
GREAT RECIPE
this recipe is simple and easy but tastes GREAT. perfect for dinner after a long day at work, you're tired and you want dinner fast.this dish is a godsend!
Agree(9 people agree)
Disagree(2 people disagree)

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Dry ingredients

Herbs and spices are used frequently in Polish cooking. Key dry ingredients to keep on hand include paprika, caraway, cloves, poppy seeds and bay leaves.

Glossary

More

Rambutan

A relation of the lychee, this exotic fruit has a brown leathery skin with soft spines and a white, translucent flesh that resembles the lychee in taste and texture.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT