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Vegetarian, Italy

Spaghetti aglio e olio with chili flakes

Spaghetti aglio, olio e peperoncino is an Italian pasta dish made with garlic, olive oil and chili, serving 4, ready in 20 minutes, very easy and costing €1.00 per person. The key to success is emulsifying the olive oil with starchy pasta water to create a light sauce without cream or butter.

The no grocery run dinner, spaghetti with garlic, olive oil and chili, ready in twenty minutes.

Spaghetti aglio e olio with chili flakes
Total time
20 min
Difficulty
Very easy
Cost per person
€1.00
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

No tomato sauce, no cream, just garlic turned golden in olive oil and the quiet kick of dried chili. The spaghetti soak up that fragrant oil as they finish cooking right in the pan, with a splash of pasta water binding everything into a thin, glossy sauce.

This is the empty pantry dish, the one you make when all that's left is pasta, garlic and oil, but it's also the one you make on purpose because it's ready in twenty minutes flat. Perfect for a rushed weeknight, less suited to young kids because of the chili, unless you cut back on the heat.

The ingredients

4 people

Pantry

  • Spaghettioften in the pantry 400 g
  • Olive oiloften in the pantry 8 tbsp
  • Dried chilioften in the pantry 1
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 6 cloves
  • Flat leaf parsley 1 sprigs

Dairy

  • Grated parmesan 40 g

Allergens Gluten, Lactose

The step by step recipe

  1. Cook the spaghetti in salted boiling water, saving a cup of the pasta water. 10 min

    Pull them out a minute before they're done, they'll finish cooking in the pan.

  2. Meanwhile, heat the oil over low heat with the sliced garlic and crumbled chili. 5 min

    As soon as the garlic turns pale gold, move on, it keeps coloring off the heat.

  3. Pour a ladle of pasta water into the pan, it will sizzle, then add the drained spaghetti.

    Pour the water away from your face, the hot oil can splatter.

  4. Toss vigorously for one minute so the oil and water come together into a sauce. 1 min

    Shake the pan instead of stirring, the sauce turns out creamier.

  5. Sprinkle with chopped parsley and parmesan.

    Neapolitan purists skip the parmesan, but it doesn't hurt.

Our tips to get it right

  • Slice the garlic into thin, even pieces so it browns evenly without burning, burnt garlic turns bitter and ruins the whole dish.
  • Always save a cup of pasta water before draining, it's what turns the oil into a silky sauce.
  • Use an olive oil you actually enjoy the taste of, since it barely cooks and its flavor stays front and center on the plate.

The variations

  • Swap the dried chili for red pepper flakes or a bit of fresh minced chili if you want a fresher kind of heat.
  • Skip the parmesan and toast breadcrumbs in the pan instead for a dairy free version, a common swap in southern Italy.
  • For a milder, kid friendly version, leave out the chili and finish with a squeeze of lemon juice instead.

What to serve it with

  • A green salad with lemon
  • A glass of dry white wine
  • Grilled vegetables on the side

Storage

This dish is best eaten right away, since the pasta soaks up the oil as it cools. You can keep leftovers for 1 day in the fridge in a sealed container and reheat them in a pan with a splash of water to bring back the sauce. Freezing isn't recommended, it ruins the pasta's texture.

Questions about this dish

Why does my garlic turn bitter?

Garlic turns bitter when it burns or cooks too long over high heat. Always heat the oil on low and pull the pan off the heat as soon as the garlic turns pale gold, it keeps browning from residual heat.

Can I make this dairy free?

Yes, swap the parmesan for breadcrumbs lightly toasted in the pan, a common habit in southern Italy. It adds crunch without extra dairy or gluten if you pick a suitable breadcrumb.

Can I prep this dish ahead of time?

This dish is best cooked right before eating since the pasta soaks up the oil as it sits. You can slice the garlic and crumble the chili ahead of time to save a few minutes when you're ready to cook.

How do I make it milder for kids?

Just leave the dried chili out completely, the dish still tastes great thanks to the golden garlic and olive oil. You can also add a bit more parmesan to soften the flavor further.

How long does it take to make a spaghetti aglio, olio e peperoncino?

Count 20 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a spaghetti aglio, olio e peperoncino?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spaghetti aglio, olio e peperoncino cost?

About €1.00 per serving, or €4.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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