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Aglio, olio e peperoncino

Garlic, oil and chilli. The midnight classic that needs no shopping.

πŸ“ Naples, Campania (across Southern Italy)⏱ 15 minEasyServes 2
Aglio, olio e peperoncino

Origin story

Aglio, olio e peperoncino is a humble dish from southern Italy, linked to Naples. It's the classic midnight pasta. It uses pantry staples: spaghetti, garlic, olive oil and chilli.

The idea is a gently infused oil. You cook the garlic slowly so it turns pale gold, never brown. Then you toss it with the pasta and a little starchy water. The result is glossy and light, with no cheese.

Myths, busted

Brown garlic tastes better.
Brown garlic turns bitter. Pale gold is what you want.
Add lots of oil.
Too much leaves it greasy. Use pasta water to make a light emulsion.

The recipe

Servings:2

Ingredients

  • 200 g spaghetti
  • 4 cloves garlic, thinly sliced
  • 5 tbsp extra-virgin olive oil
  • 1 dried chili or Β½ tsp chili flakes
  • Handful of flat-leaf parsley, chopped
  1. Boil the spaghetti in well-salted water.
  2. Warm the oil, garlic and chili in a cold pan over low heat until the garlic turns pale gold. Don't let it brown.
  3. Add a ladle of pasta water to the pan to stop the cooking.
  4. Move the pasta, just shy of al dente, into the pan and toss over medium heat until the sauce turns silky.
  5. Toss in the parsley and a drizzle of fresh oil, then serve.

Tip: start the garlic in cold oil. It cooks evenly and won't turn bitter.

Regional variations

With parsley
Fresh flat-leaf parsley adds colour and freshness.
With anchovy
A couple of anchovy fillets melt in and add depth.
With breadcrumbs
Toasted breadcrumbs, called the poor man's cheese, add crunch.

Common mistakes

βœ— Burnt garlic
Start the garlic in cold oil. Cook gently over low heat.
βœ— Too dry
Add a ladle of pasta water and toss hard until glossy.
βœ— Overcooking the pasta
Pull it a minute early and finish it in the pan.
βœ— Cheap oil
Use good extra virgin olive oil. It's the main flavour.

What to drink with it

🍷 Wine
Falanghina, Campania
Its citrusy freshness cuts through the olive oil and lifts the garlic.
πŸ₯€ Alcohol-free
San Pellegrino Limonata
Bright, tart lemon soda lifts the garlic and chili without hiding them.

Shopping list Β· Aglio, olio e peperoncino for 2

Pasta & pantry

  • 200 g spaghetti
  • Sea salt
  • 60 ml extra virgin olive oil
  • 1 dried chilli or Β½ tsp flakes

Produce

  • 4 garlic cloves
  • Small bunch flat-leaf parsley

Vegetarian

Aglio, olio e peperoncino is already vegetarian, and vegan too if you skip the optional anchovy.

Gluten-free

Gluten-free pasta releases less starch, so save extra pasta water to build the sauce.

Wheat spaghetti β†’ gluten-free spaghetti
Choose a corn-and-rice blend and cook it a minute short of the pack time.

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Know your ingredients

AnchoviesSpaghettiExtra-virgin olive oilDried chili (peperoncino)Flat-leaf parsleyGarlic