Craving pasta in a hurry? This Spaghetti Aglio Olio & Peperoncino combines noodles with a fragrant garlic & chili oil for a delicious quick dinner!
Hello friends and happy Tuesday! I’m excited to share this classic Italian favorite: Spaghetti Aglio Olio & Peperoncino — spaghetti with garlic, olive oil, and chilies. It’s incredibly simple and deeply satisfying. We make this at home all the time. Al dente spaghetti is tossed in fragrant oil infused with garlic and chilies (fresh or crushed red pepper flakes), lightly sautéed, and ready in minutes. Parmesan is optional but highly recommended.
Aglio olio & peperoncino is the quintessential no-fuss Italian dish: minimal ingredients, maximum flavor. It’s our go-to when we need a quick, comforting dinner or when cooking energy is low. I’ve been working irregular shifts in the ER lately, so quick meals like this have been lifesavers. A big plate of pasta is always welcome comfort food.
On a personal note, I just started with a personal trainer to balance out indulgences and long hours of sitting. That means I’m watching portions a bit more, but I still plan to enjoy dishes like this in moderation. If you’re short on time, this recipe is forgiving and quick — you can even heat the oil in the microwave in a pinch.
Next time you need a fast, flavorful pasta, try this spaghetti aglio olio & peperoncino. Savory, spicy, and garlicky — simple and delicious. No shame in shortcuts when you’re busy.
spaghetti aglio olio & peperoncino
Ingredients
- 1 lb spaghetti
- 4-5 cloves of garlic peeled and thinly sliced
- 1 fresh red chili thinly sliced {I used Fresno} – can sub ½ tablespoon crushed red chili flakes
- ½ cup olive oil
- ½ teaspoon garlic salt
Instructions
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Bring a large pot of water to a rolling boil, heavily salt the water, and cook the spaghetti 1–2 minutes less than package directions so it remains al dente.
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While the pasta cooks, heat the olive oil over medium-high in a large skillet. Add the sliced garlic, sliced fresh chili or crushed chili flakes, and garlic salt. Warm until the garlic sizzles and becomes fragrant but does not brown. Stir in about ½ cup of the reserved pasta water to combine.
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Drain the pasta, reserving some cooking water. Add the hot spaghetti directly to the pan with the flavored oil and toss or sauté 1–2 minutes so the pasta absorbs the sauce. Adjust salt to taste. Serve with freshly grated Parmesan or a sprinkle of nutritional yeast.
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Notes: For an easier version, substitute fresh garlic and chili with garlic powder and chili flakes. In a hurry, the oil can be heated briefly in the microwave.
