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A pan of spaghetti with chilis, basil, and garlic on a marble table.

Pasta Aglio Olio e Peperoncino

Garlic lovers and pasta lovers rejoice! Your recipe has arrived. This aglio olio e peperoncino pairs pasta with garlic cooked until just golden, rich olive oil, fresh basil, and spicy red peppers.
5 from 121 votes
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Course: Lunch, Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 4 small (2 large)
Calories: 309kcal

Ingredients

Instructions

  • Bring a large pot of salted water to a boil.
  • While the water is coming to a boil, thinly slice the garlic, chop the Calabrian chilis and chiffonade (slice into thin strips) or tear the basil by hand.
  • Place 2 tablespoons of the olive oil over medium-low heat. Once just shimmering, add the garlic, chilis, and a pinch of salt. If using red pepper flake instead of Calabrian chilis, add it at this stage.
  • Once the water is boiling, cook the pasta for 1 minute less than the box instructions (about 9 minutes is using spaghetti).
  • While the pasta is cooking, keep an eye on the garlic and chilis, stirring occasionally. The garlic is ready when it is softened and light golden brown but not crisp or burned.
  • When the pasta is cooked, add about ¼ cup of the pasta water to the pan with the garlic, oil, and chilis. Stir to emulsify. Add in the pasta and remaining olive oil and continue to stir.
  • Add the basil and stir together, ensuring the pasta is coated evenly with the sauce. Taste for seasoning and adjust if needed.
  • Plate the pasta. Add some freshly grated parmesan cheese and more fresh basil if desired.

Notes

General
  • Estimated calories are for one 2-ounce portion.
  • You can use hot cherry peppers in place of the Calabrian chilis in an equal amount, or use 1 teaspoon of chili flake.
  • Feel free to adjust the serving size up or down by selecting the number next to "Servings" in the recipe card.
Storage
  1. Cooked pasta will last in the fridge for 3-5 days, but I recommend eating as soon as it is prepared.
  2. I do not recommend freezing this dish.

Nutrition

Calories: 309kcal | Carbohydrates: 44g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 50mg | Potassium: 143mg | Fiber: 2g | Sugar: 2g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg