Spaghetti aglio e olio – Italian recipe

Spaghetti aglio e olio – Italian recipe. Every Italian knows how to make spaghetti aglio olio, even the Italians who can’t cook at all. The delicious pasta with aglio (garlic), olio (olive oil) and peperoncino (chili) is ideal for quick cooking. In Italy, the dish is also extremely popular after the party as pasta di mezzanotte.

Spaghetti aglio e olio

Duration: 30 minutes
Difficulty level: Easy


  • 1 pasta pot
  • 1 pan
  • 1 soup ladle
  • 1 pasta colander
  • pepper mill
  • Parmesan grater


  • 500G spaghetti
  • 5Garlic cloves
  • 1.25chili pepper, red
  • 2.5stem leaf parsley
  • 1.25el butter
  • 125ml olive oil
  • 62.5G Parmesan, grated
  • 50G Salt
  • black pepper


  1. Bring 4 liters of water with the salt to a boil in a large saucepan. Cook the spaghetti al dente according to package instructions.
  2. Peel the garlic cloves. Then cut into thin, even slices and set aside.
  3. Now cut the chili pepper into fine rings and also set aside. (Caution: If a milder heat is desired, halve the pod
  4. lengthways and remove the seeds before slicing the chili.)
  5. Pick the parsley leaves from the stalks and chop finely.
  6. Heat 100ml olive oil in a large pan. If you stick the handle of a wooden spoon in and bubbles form, it’s hot enough to fry the spices.
  7. The garlic goes into the pan and is fried, stirring constantly, until it is almost light brown. Now the chili is added and fried for 5 seconds, then the parsley, which also fried for 5 seconds. Then deglaze everything with half a
  8. ladle of the pasta cooking water. If the spaghetti isn’t done yet, keep the sauce warm over the lowest heat.
  9. Drain the cooked spaghetti, then add to the seasoning oil in the pan and mix well. Stir in a tablespoon of cold butter to bind well and allow to melt.
  10. Arrange the pasta on plates, season with freshly ground pepper and sprinkle with parmesan.

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