Spaghetti Al Aglio, Olio E Peperoncino – a delicious recipe with spaghetti, garlic, flat leaf parsley, peperoncino chili flakes, olive oil, pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Peel and thinly chop the garlic and the parsley (do not mix) and heat enough olive oil in a pan to cover its whole surface.
2
Meanwhile boil some water with pepper, salt and olive oil and when the water begins to boil, throw the pasta in and cook al dente (approx. 1.5min less than the indication on the packaging).
3
When the olive oil is hot, toss in the garlic and set to a low-medium heat for the garlic to simmer. When the garlic goes golden and a little translucent, or when the oil begins to bubble, throw in the chopped parsley and the chili flakes, and set to low heat. It is VERY IMPORTANT that the garlic is not burnt or overcooked at all. Leave for a further 2min and take the pan off the heat.
4
When the pasta is ready, drain it and place in a large bowl. Pour the contents of the pan over the pasta and mix well. Season with pepper, salt and additional flakes and/or olive oil to your desire.
494
kcal
Calories
30
g
Fat
50
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 500 grams spaghetti, 6 garlic cloves, 1/4 cup flat leaf parsley, 1 teaspoon peperoncino chili flakes, and more.
Yes, Spaghetti Al Aglio, Olio E Peperoncino falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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