Spaghetti Aglio, Olio, e Peperoncino

Spaghetti Aglio, Olio e Peperoncino is a beloved Italian Pasta dish made with olive oil, garlic, and chili peppers.


Just try saying this title without tripping over your tongue! But quite simply put, it means spaghetti with garlic, oil, and hot chili pepper. Why didn’t I say so in the first place? Well, it does sound fancier rolling off my tongue and it makes me sound like an official Italian chef! :)

This spaghetti recipe is an authentic Italian pasta recipe that you can easily create at home. For a dish that is so simple, WOW, it’s full on flavor. I will have to say I ate HALF of it! Ouch. I had to unbuckle a notch! But it was hard to stop eating once my bowl was empty. I had to go for seconds.

Buon Appetito!

Spaghetti, Aglio, Olio e Peperoncino
Prep time
Cook time
Total time
Recipe type: Main Dishes
Cuisine: Italian
Serves: 4 servings
  • 1 pound (8 oz.) of spaghetti or angel hair pasta, uncooked
  • 2 large or 3 small garlic (aglio) cloves, minced
  • 1 1/2 teaspoons of chili pepper flakes *If you are really feeling Italian, use 1 dried Italian peperoncino (hot red chili pepper), shredded. Use as much or as little as you like according to your taste.
  • 1/3 to 1/2 cup of Extra-Virgin Olive Oil (olio) *a high-grade Extra Virgin Olive Oil greatly enhances the sauce
  • 1 to 1 1/2 teaspoons of salt (to taste)
  • 1/2 teaspoon of freshly ground black pepper
  • 15 large sprigs flat-leaf Italian parsley, leaves only, chopped and divided
  1. Cook spaghetti according to the directions on the package, until it is al dente.
  2. Meanwhile, chop the parsley leaves and mince the garlic.
  3. In a large, high-sided saucepan, warm the olive oil on medium heat until it is just hot enough to add the minced garlic and chili pepper flakes. Lightly sauté until the garlic turns pale gold (make sure the garlic does not brown or the sauce will taste bitter).
  4. Turn off heat and add half of the chopped parsley leaves. Stir sauce thoroughly.
  5. Strain spaghetti and transfer to the saucepan with the garlic-infused sauce over low heat.
  6. Add the salt and pepper and the remaining half of the chopped parsley leaves. Toss until the spaghetti is well coated.
  7. Serve warm or at room temperature.
The measurements in this recipe can be shifted depending on your taste preferences.

Customarily grated cheese is never added to this sauce, but for cheese lovers who have to have cheese, top it with freshly grated Parmigiano Reggiano. But I promise it is perfect without.

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.


  1. Hi there, I want to give this a try, but I’m wondering about the amount of spaghetti to use. It says “1 pound (8 oz.)” but one pound is 16 oz. So is it half a pound or a pound, of uncooked spaghetti? Thank you!

    • Hi Kristin. Great question! I updated the recipe to read 8 ounces of uncooked pasta (not a pound). Thanks for asking! I hope you enjoy it.

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