Spaghetti Aglio e Olio

Spaghetti aglio e olio or chili spaghetti the garlic pasta recipe with extra vergin olive oil and dried crushed chilies a contribute of flavor and spiciness to a variety of Italian pasta recipes.

A traditional, spicy hot Mediterranean recipe, though there's a funny dispute between Naples and Rome for the origin of this dish, but I don't mind form where it comes from.

This recipe is so simple and easy to make that you can prepare it even when you are in a rush, informal and uncomplicated but not tasteless. Good for vegetarians and if you are a hot spicy food lover this dish will completely satisfy you.

Chili Spaghetti Aglio e Olio

Ingredients: serves 4

  • 1 lb (454g) spaghetti
  • 2 big garlic cloves
  • 3/4 cup (1/4 pt) (180ml) extra vergin olive oil
  • 1 or 2 up to your taste, dried hot red chili or flakes
  • 1/2 cup (113g) fresh parsley (optional)
  • 2 tbsp (30g) sea salt
Chili Spaghetti Ingredients

TIP!  The smaller dried chilies are generally stronger than the large ones. Usally no parmesan cheese is served with this recipe.

Preparation: easy 20 minutes

1. I set the water to boil in a pasta pot and by side the frying pan is ready.

1. pot and pan ready to begin

2. Only when the water is boiling I add about 2 tablespoons of sea salt, drop spaghetti in and give a stir. It will take roughly 10-12 minutes to cook spaghetti al dente.

2. once water is boiling add spaghetti

3. While spaghetti are cooking I start to heat the olive oil in a large pan (I use a non-stick one). I then slice the 2 garlic cloves in quarters, add  the chili flakes (or a chili broken in 2 or 3 small pieces).

3. frying oil garlic and chili flakes

4. After frying at low heat the garlic gets softer and I crush it with the wooden spoon against the pan. I keep frying until the garlic begins to turn golden it's only then that I remove the garlic from the pan.

4. fry until garlic turns golden

5. In the meantime spaghetti are ready and it's time to drain them warm, smokey and already nice!

5. drain spaghetti once ready

6. Just after draining I pour them back into the frying pan (remeber to remove the garlic if you haven't yet).

6. take back spaghetti into the frying pan

7. It's time to give the "boom" spiciness taste to the recipe so I start mixing and cooking for another couple of minutes not more.

7. keep cooking for another minute

8. Spaghetti aglio e olio are ready to be plated and served but before I break up by hand the parsley into small pieces so I give the plate a fresh taste and garnish.

Plate and serve chili spaghetti aglio e olio

If you like I add a little more of chili falkes before serving because I love it strong but that is just my taste. As you seen this is indeed an easy Italian spaghetti recipe which I often make!