Spaghetti Aglio Olio e Peperoncino | Italian Spaghetti with Garlic, Olive Oil & Chili
- Italy, Main Dishes, Pasta, Vegetarian
This Spaghetti Aglio e Olio e Peperoncino Recipe is a classic Italian pasta dish that combines the bold flavors of garlic, chili peppers, and a splash of white wine. With just a few simple ingredients, you can create a flavorful and satisfying meal that embodies the essence of traditional Italian cooking. Whether you’re a busy weeknight cook or a weekend chef, this easy spaghetti recipe is sure to impress. Perfect for a quick and delicious dinner, this easy recipe brings authentic Italian flavors right to your table.
Ingredients:
- 400 g spaghetti
- 50 ml olive oil
- 50 g butter
- 10 garlic cloves, thinly sliced
- 1 – 2 fresh chili peppers, finely chopped
- 100 ml white wine
- 1 handful fresh parsley, roughly chopped
- salt & pepper, to taste
Directions:
(1) Cook the Spaghetti:
Bring a large pot of water to a boil. Add a bit of salt to the water. Cook the spaghetti according to the package instructions until al dente. Drain the spaghetti, reserving a bit of the pasta water.
(2) Prepare the Sauce:
While the spaghetti is cooking, heat the olive oil and butter in a large pan over medium heat.
Add the garlic slices and sauté for about 2-3 minutes, until aromatic. Stir frequently to prevent the garlic from burning.
Add the finely chopped chili peppers and continue to cook for 1 minute.
Pour the white wine into the pan and simmer for 2-3 minutes, until the alcohol has evaporated and the wine has reduced slightly.
Stir in the chopped parsley just before finishing.
(3) Combine Spaghetti and Sauce:
Add the cooked spaghetti to the pan with the garlic-white wine mixture and toss to combine.
If the sauce is too dry, add a bit of the reserved pasta water.
(4) Season and Serve:
Season with salt and freshly ground black pepper to taste.
Serve the spaghetti on plates and optionally garnish with additional fresh parsley and grated Parmesan or Pecorino cheese.
Some Recipe Tips:
Cook Pasta al Dente: Cook the spaghetti until it is al dente, which means it should have a slight bite to it. This allows it to better absorb the sauce and maintain a pleasant texture.
Properly Sauté Garlic: Be careful to sauté the garlic until it’s aromatic but not burnt to avoid a bitter taste. Cook over medium heat and stir regularly.
Adjust Spice Level: If you like it particularly spicy, you can increase the amount of chili peppers. For a milder version, use less or remove the seeds from the chili peppers.
Reduce White Wine: Allow the white wine to reduce well so that the alcohol evaporates and the flavors concentrate. This intensifies the taste of the sauce.
Use Pasta Water: The reserved pasta water contains starch, which helps the sauce adhere better to the spaghetti. Add it as needed to adjust the sauce’s consistency.
Spaghetti Aglio Olio e Peperoncino | Italian Spaghetti with Garlic, Olive Oil & Chili
Course: Main Dishes, Pasta, VegetarianCuisine: ItalyDifficulty: Easy4
servings20-25
minutesThis Spaghetti Aglio e Olio e Peperoncino Recipe is a classic Italian pasta dish that combines the bold flavors of garlic, chili peppers, and a splash of white wine. With just a few simple ingredients, you can create a flavorful and satisfying meal that embodies the essence of traditional Italian cooking. Whether you're a busy weeknight cook or a weekend chef, this easy spaghetti recipe is sure to impress. Perfect for a quick and delicious dinner, this easy recipe brings authentic Italian flavors right to your table.
Ingredients
400 g spaghetti
50 ml olive oil
50 g butter
10 garlic cloves, thinly sliced
1 - 2 fresh chili peppers, finely chopped
100 ml white wine
1 handful fresh parsley, roughly chopped
salt & pepper, to taste
Directions
Cook the Spaghetti:
Bring a large pot of water to a boil. Add a bit of salt to the water. Cook the spaghetti according to the package instructions until al dente. Drain the spaghetti, reserving a bit of the pasta water.
Prepare the Sauce:
While the spaghetti is cooking, heat the olive oil and butter in a large pan over medium heat.
Add the garlic slices and sauté for about 2-3 minutes, until aromatic. Stir frequently to prevent the garlic from burning.
Add the finely chopped chili peppers and continue to cook for 1 minute.
Pour the white wine into the pan and simmer for 2-3 minutes, until the alcohol has evaporated and the wine has reduced slightly.
Stir in the chopped parsley just before finishing.
Combine Spaghetti and Sauce:
Add the cooked spaghetti to the pan with the garlic-white wine mixture and toss to combine.
If the sauce is too dry, add a bit of the reserved pasta water.
Season and Serve:
Season with salt and freshly ground black pepper to taste.
Serve the spaghetti on plates and optionally garnish with additional fresh parsley and grated Parmesan or Pecorino cheese.
Notes
- Cook Pasta al Dente: Cook the spaghetti until it is al dente, which means it should have a slight bite to it. This allows it to better absorb the sauce and maintain a pleasant texture.
- Properly Sauté Garlic: Be careful to sauté the garlic until it's aromatic but not burnt to avoid a bitter taste. Cook over medium heat and stir regularly.
- Adjust Spice Level: If you like it particularly spicy, you can increase the amount of chili peppers. For a milder version, use less or remove the seeds from the chili peppers.
- Reduce White Wine: Allow the white wine to reduce well so that the alcohol evaporates and the flavors concentrate. This intensifies the taste of the sauce.
- Use Pasta Water: The reserved pasta water contains starch, which helps the sauce adhere better to the spaghetti. Add it as needed to adjust the sauce's consistency.
