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Spaghetti with garlic, oil and hot peppers

Perfect and creamy recipe, with video recipe

by Ada Parisi
5 min read
Spaghetti aglio, olio e peperoncino: tra i primi piatti veloci più amati. Come farli cremosi

How to prepare the perfect spaghetti with garlic, oil and chilli pepper at home

Spaghetti with garlic, oil and hot peppers: Today, the Perfect and creamy recipe of poorest first course, Fast and tasty of the world. A plate Deceptively simple though, since its preparation requires A lot of precautions. In this VIDEO RECIPE I'll show you the process to get Spaghetti with garlic, oil and chilli pepper perfect, Creamy, non-greasy.

And despite the ingredients Are Few, It is good to choose them carefully: a quality extra virgin olive oil, garlic as tasty and sweet as Nubia's, Chili and parsley. The pasta must be a Long Pasta, especially Spaghetti (I also appreciate the variant with linguine, minus the one with vermicelli) And the real secret is Cook the spaghetti al dente and then cook them in the sauce.

I love this dish so much that I have also reinterpreted it in a creative version with HOMEMADE RAVIOLI STUFFED WITH GARLIC AND OIL and psychedelics SPAGHETTI WITH GARLIC, OIL AND BEETROOT (yummy). Fish variant? The SPAGHETTI WITH GARLIC AND OIL AND WALNUTS, LEMON AND BOTTARGA or those GARLIC AND OIL WITH AUBERGINE AND RAW AND COOKED PRAWNS. In short, You can tell I'm a big fan?

Spaghetti with garlic, oil and hot peppers: The recipe for making them creamy

A seasoning that must be prepared carefully: l’finely chopped garlic it must not burn in the oil and Must not go dark, because otherwise it will be bitter. Same thing for chili pepper and parsley. Fire must always be a Low Heat, Very sweet. And the spaghetti must be risotto with the sauce in a pan together with plenty of Cooking water, in order to create a creamy but not oily emulsion. The scent of well-made spaghetti with garlic, oil and chilli pepper is truly intoxicating, unless you're one of those who don't like garlic and onion. It would be enough to add a handful of clams to obtain the traditional A Spaghetti CLAMS Neapolitan.

The right ingredients to make sure you don't make a mistake with garlic, oil and chilli pepper pasta

L’Extra virgin olive oil is perhaps the key ingredient: I suggest you use a PDO or PGI oil medium fruity, Biancolilla or Nocellara del Belice variety to stay in Sicily. Or a variety of Frantoio, an Ogliarola from Bari. To be clear, an oil from the Coratina variety (my favorite) which is very bitter and spicy, it would not be suitable because it would overpower the aromas of the seasoning.

Among the recipes that best express Mediterranean flavors, Spaghetti with garlic, oil and chilli pepper probably have ancestors in the Bourbon-style vermicelli, in Campania, or pasta 'agghiu e uogghiu’ in Sicily. The dish probably has, According to some studies,, Older Origins, with recipes in which pepper was used instead of chili pepper.

Quick first courses: recipes

If you are looking for other ideas for quick pasta dishes, tasty and cheap, Also try:

Spaghetti aglio, olio e peperoncino: tra i primi piatti veloci più amati. Come farli cremosi


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 4 voted )


320 grams of spaghetti or other long pasta

extra virgin olive oil medium fruity

2 cloves of garlic

a chili pepper




garlic Spaghetti, Olio e peperoncino

Spaghetti with garlic, oil and chilli pepper is simple to make but you need to have a few precautions: watched the VIDEO RECIPE step by step to understand textures and techniques.

First, peel the garlic and chop it finely. You can also use the garlic crusher. Finely chop the parsley and chop the chilli pepper into small pieces.

Put 30-40 milliliters of extra virgin olive oil in a pan. A cold, Add the minced garlic and chilli pepper. Turn on the heat and lower it as far as possible. Meanwhile, Bring plenty of salted water to a boil and cook the spaghetti for 6 minutes.

When the oil starts to sizzle and the garlic is just golden brown and it will start to give off an intoxicating scent, Add half of the parsley and dissolve the heat with a ladle of cooking water. Drain the spaghetti, keeping the cooking water. Pour in the spaghetti, that will be extremely al dente, in the pan with the seasoning and add two more ladles of water. Finish cooking over medium heat, moving the dough vigorously so that it releases the starch. It will be the starch that will create, with cooking water and extra virgin olive oil, That creamy but not greasy emulsion that will envelop spaghetti with garlic, oil and chilli pepper like a sauce.

Top with the rest of the chopped parsley. Serve immediately. Bon appétit!

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