Wednesday, July 24 2024

Spaghetti Aglio, Olio e Peperoncino, enhanced with cherry tomatoes, parsley and a dash of fresh mint, encapsulates the essence of Italian cuisine: vibrant, simple and full of flavor.

It is a dish that embodies the spirit of late-night culinary adventures, where simplicity meets sophistication and every bite transports you to the lively streets of Italy.

Traditionally hailed as a quick fix for midnight cravings, this dish is a testament to the Italian philosophy of using a handful of high-quality ingredients to create something extraordinary.
The combination of garlic-infused olive oil, spicy chili peppers and the sweetness of cherry tomatoes offers a symphony of flavors that dance effortlessly on the palate.





  • 12 ounces spaghetti
  • 4-5 tablespoons extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 fresh red chili pepper, finely chopped (adjust amount based on spice preference)
  • 1 cup cherry tomatoes, halved
  • Fresh parsley, finely chopped
  • Fresh mint leaves for garnish
  • Salt to taste



Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Drain the spaghetti, reserving some of the pasta cooking water.

Meanwhile, in a large skillet, heat the olive oil over medium-low heat. Add the sliced garlic cloves and chopped red pepper. Cook gently until the garlic turns golden and aromatic, being careful not to burn it.

Add the halved cherry tomatoes and cook for about 5 to 7 minutes, until the tomatoes begin to release their juices and soften slightly.

Add the drained spaghetti directly to the pan with the sauce. Stir well to evenly coat the spaghetti with the sauce, adding a little pasta cooking water if necessary to make the pasta creamier.

Season with salt to taste and sprinkle generously with chopped fresh parsley.

Transfer the spaghetti to individual plates or a large serving platter. Garnish with a few fresh mint leaves for a fresh touch and serve immediately.

If desired, drizzle with a little extra virgin olive oil and freshly ground black pepper before serving.

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