Spaghetti with Garlic, Olive Oil, and Peperoncino Chiles

Spaghetti with Garlic, Olive Oil, and Peperoncino Chiles
Cooking time
25 mins
Easy Recipes
4 people

Spaghetti with Garlic, Olive Oil, and Peperoncino Chiles.

This elemental pasta classic is a ubiquitous first course in Rome’s trattorias, but was at one time served at the end of the meal, a tradition that is now lost. As with all simple dishes, using the highest-quality ingredients is crucial to achieving the best flavor.


Spaghetti with Garlic, Olive Oil, and Peperoncino Chiles


  • Kosher salt
  • 1 lb. spaghetti
  • 1/3 cup extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, peeled and smashed
  • 2 dried red peperoncino chiles, stemmed and broken in half
  • 1 tbsp. roughly chopped flat-leaf parsley, plus more to garnish


  1. In a large pot of boiling, salted water, cook the pasta until al dente. Meanwhile, in a large skillet, heat the olive oil over low. Add the garlic and cook, stirring, until lightly browned, about 3 minutes. Stir in the chiles and cook until fragrant, 1 minute. Drain the pasta, reserving ? cup of the cooking water, and add to the skillet along with the cooking water and parsley and toss to combine. Drizzle with more olive oil and garnish with more parsley before serving.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


No comments yet, be the first to leave one!

Leave a Reply

Note: Comments on the web site reflect the views of their respective authors, and not necessarily the views of this web portal. Members are requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice or explanations.

Your email address will not be published. Required fields are signed with *

Recipe rating