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Spaghetti al Aglio & Peperoncino Recipe-18351

Photo by: Joseph De Leo
Comments: 1


I love the way the sticky, golden garlic behaves when cooking with the chili and oil here. The smell is heavenly, too!

Yield: Serves 2


  • 6 garlic cloves, peeled and sliced
  • 2 large red chiles, thinly sliced
  • 4 to 5 tablespoons extra virgin olive oil
  • Handful approx. 1¼ inches in diameter (7 ounces) dried spaghetti
  • Salt


Cook the garlic and chilis very gently in a small pan with the olive oil, until the garlic (the aglio) is pale golden and both are crisp. Lift out with a slotted spoon and put onto a small plate; reserve the oil.

Cook the spaghetti in a large pan of salted boiling water until al dente. Drain well in a colander and rinse with warm water.

Now take a large skillet (preferably nonstick) and add some of the flavored oil. Heat gently and then tip in the spaghetti. Turn and toss the pasta around until well coated with oil. Add the chili and garlic and toss until well dispersed.

Turn the spaghetti onto two very hot plates, adding a little extra oil if you think it necessary. Eat without delay.

© 2009 Simon Hopkinson

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving and using 4 tablespoons of olive oil.


Nutritional Information

Nutrients per serving (% daily value)

624kcal (31%)
38mg (4%)
3mg (5%)
7mcg RAE (0%)
0mg (0%)
299mg (12%)
4g (20%)
29g (44%)
4mg (20%)

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  • knopf

    06.06.11 Flag comment

    We actually call it: 'Spaghetti aglio, olio e peperoncino'.

    If you wish you can put a couple of anchovies in the oil, together with garlig and chili.


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