Spaghetti Aglio, Olio, e Peperoncino (VEGETARIAN)

This is a super-simple delicious dish!

half pound spaghetti
quarter cup olive oil
six large garlic cloves, sliced
red chili pepper flakes or red chili peppers in oil
half cup grated parmigiano reggiano


Sautee the garlic in the olive oil until it is starting to get golden. Meanwhile, start boiling the spaghetti in salty water.


Throw in a good amount of red chili pepper; I used the stuff in oil with anchovy.


When the garlic is nice and toasty, add about 3/4 to one cup of pasta water and turn up the heat to medium high.


Drain the pasta, throw it in, and finish for a minute or two, and the liquid is almost all gone.


Turn off the heat and throw in the grated reggiano.


Mix it all up real well.


Very simple, yet delicious!!


  1. =8)-DX says

    First time I tried this I burt the garlic and the peppers were too dry and crusty and last time it ended up too bland without enough cheese. Best place I have aglio olio they throw in nice big chunks of jalapenos, sometimes its a bit dry but with olive oil on the table I love it.

    I’m gonna try this myself again though, I have some chillies in dire need of saving. Thanks for the recipe.

  2. =8)-DX says

    So one more batch of burnt garlic (also due to parental responsibilities) till i finally looked up how to saute garlic properly and made a proper batch today – yummy it worked out great. My main recommendation for aglio olio e peperoncino is not to overestimate the amount of pepper that will be eaten up by the spaghetti. If you’re used to hot foods, don’t be shy in throwing in a few extra.

  3. TheGrinch says

    I tried this the other day, except for the grated cheese, but added chopped fresh basil leaves. Turned out to be quite delicious. Also I did not add water in the garlic oil, will try that next time.

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