Spaghetti Aglio Olio e Peperoncino

Bowl of Spaghetti Aglio e Olio e Peperoncino with a fork.

5 from 1 vote

Spaghetti Aglio Olio e Peperoncino

Spaghetti aglio olio e peperoncino is one of the easiest pasta dinners you can make...but you'd never know it by the taste! This dish is positively packed with spicy, garlicky flavor, and comes together in a cinch.

Prep Time5

Cook Time15

Total Time20

Course: Entree, Main

Cuisine: American, Italian

Servings:

Calories: 483kcal

Author: Alissa Saenz

Ingredients

12 ounces dried spaghetti
⅓ cup olive oil
4 garlic cloves, minced
1 teaspoon crushed red pepper flakes, or to taste
½ cup chopped fresh parsley
Salt, to taste

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions until it's al dente. Reserve about one cup of the pasta cooking water, then drain the pasta into a colander.
When the pasta has just a few minutes left to cook, pace a large skillet over medium-low heat. Add the minced garlic. Sauté the garlic, stirring often, until it turns golden brown, about three minutes. Be careful not to let the garlic burn. Immediately remove it from heat if you start to see this happen.
Add the chili flakes to the skillet with the garlic. Sauté everything for about one minute, still stirring constantly (Note 1).
Add the pasta to the skillet. Toss it using a pair of tongs to coat it in olive oil. Raise the heat to medium-high, then add ½ cup of the pasta cooking water to the skillet. Continue cooking and tossing the pasta for about a minute, until most of the water has evaporated. You can add more of the reserved water if it becomes too dry.
Remove the skillet from heat. Add the fresh parsley and salt to taste. Use the tongs to combine everything.
Divide onto plates and serve.

Notes

Hopefully you timed everything well and your pasta is ready to go at this point. If not, no worries — simply take the skillet off of heat until the pasta is done cooking.

Nutrition