Spaghetti Aglio e Olio or Chili Spaghetti

Easy, quick, informal!

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.

This recipe is indeed simple, it’s so easy to prepare when you are in a rush. It’s very informal, uncomplicated but not tasteless.

Good for vegetarians, and if you are a hot spicy food lover
this dish will completely satisfy you.

Chili Spaghetti
chili spaghetti

Ingredients: serves 4

    – 1 lb (454g) spaghetti
    – 2 big garlic cloves
    – 3/4 cup (1/4 pt) (177ml) extra vergin olive oil
    – 1 or 2 up to your taste, dried hot red chili or flakes
    – 1/2 cup (113g) fresh chopped parsley (optional)
    – 2 tbsp (30g) sea salt

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. Set the water to boil in a pasta pot. Only when boiling add the 2 tablespoons of sea salt, drop spaghetti in and give a stir.

It will take you 7 minutes to cook spaghetti “al dente”.

2. While spaghetti are cooking start to heat the olive oil in a large pan (I use a non-stick one). Slice the 2 garlic cloves in quarters, add the chili broken in 2 or 3 pieces or the flakes, fry until the garlic begins to turn golden.

3. When spaghetti are done, drain and shake them in a colander. Turn immediately into the pan, mix well spaghetti with olive oil. Let it simmer together for 1 minute, and if you want add the parsley.

Spaghetti aglio e olio are ready to be served.

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