This is the classic recipe for spaghetti aglio, olio, e peperoncini--made routinely by Italians when they are looking for a simple, flavorful pasta that's on the table in 20 minutes.
Preparation Time
5 mins
Cooking Time
20 mins
Total Time
25 mins
Calories
695 Calories
Recipe Instructions
Step 1
Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup of cooking water.
Step 2
Heat 4 tablespoons olive oil in a large skillet. Add chile and garlic; stir until fragrant, about 1 minute. Pour in 1/4 cup reserved pasta water and stir. Add drained pasta to the skillet and toss. Add extra pasta water if needed to keep the spaghetti moist but not soggy. Mix in parsley. Toss again and plate. Top with remaining olive oil, if desired. Serve immediately.
Ingredients
1 clove garlic, minced
1 hot chile pepper, seeded and minced
6 tablespoons extra-virgin olive oil, divided, or to taste
