SPAGHETTI AGLIO, OLIO & PEPERONCINO: How to Make the Classic Italian MIDNIGHT SPAGHETTI

A classic of our gastronomic tradition.

This pasta dish made with oil, garlic and chili pepper has been with us forever.

Who among us has never had a midnight spaghetti?

And what better solution than this.

A recipe with very few ingredients, simple, inexpensive and with a quick and very easy procedure, but which gives a truly excellent result.

Why you will love this recipe for spaghetti aglio e olio

• A true classic: This dish is a cornerstone of Italian cuisine and embodies simplicity and authenticity with its minimal ingredients.
• Quick and easy: Ready in just 20 minutes, it’s the perfect solution for a last-minute dinner or midnight craving.
• Affordable ingredients: A pantry recipe that calls for just pasta, garlic, olive oil, chili and parsley.
• Aflavor explosion: Aromatic garlic and spicy chili pepper perfectly complement the richness of extra virgin olive oil.
• Customizable heat: Adjust the level of chili according to your preferences, from mild heat to fiery intensity.
• Perfectly balanced: The starch in the pasta water emulsifies with the olive oil, creating a creamy sauce that sticks to the spaghetti.
• A dish everyone loves: Loved by everyone, this versatile dish can be served as a main dish, side dish or even as a midnight snack.

Ingredients for 6 Servings

• 1 pound spaghetti
• Salt (to taste)
• 1 cup extra virgin olive oil
• 6 cloves garlic, thinly sliced (remove the germ for a sweeter flavor)
• Fresh red chili peppers, sliced and seeded (or 1 teaspoon crushed red pepper flakes)
• ½ cup reserved pasta water
• ½ cup chopped fresh parsley

Method

Cook the Pasta:

• Bring a large pot of water to a boil and season generously with salt (the water should taste like the sea).
• Add the spaghetti and cook it for 1 minute less than the package instructions for a perfect al dente texture.

Prepare the Sauce:

• While the pasta is boiling, heat half the olive oil in a large sauté pan over medium heat.
• Add the thinly sliced garlic and cook until fragrant and translucent, being careful not to burn it.
• Stir in the fresh chili or red pepper flakes and cook for 1 minute. Add a spoonful of pasta water to the pan to prevent scorching and enhance the sauce.

Combine and Emulsify:

• Once the pasta is al dente, strain it and immediately transfer it to the sauté pan.
• Toss the spaghetti in the pan for about 1 minute, allowing it to absorb the flavors.
• Add the parsley and the remaining olive oil, then toss vigorously (a technique known as mantecatura) to emulsify the oil, pasta water, and starch into a silky sauce.

Serve:

• Plate the spaghetti hot and garnish with extra parsley if desired. Enjoy immediately for the best flavor and texture.

Tips for Success

• Use High-Quality Olive Oil: The oil is the heart of this dish, so opt for the best extra virgin olive oil you can find.
• Perfect Garlic: Slice garlic thinly for even cooking, and don’t let it brown—it can turn bitter.
• Pasta Water Magic: Always save some pasta water; it’s essential for creating the creamy emulsion that defines this dish.
• Adjust Spice Levels: Fresh chilies offer vibrant heat, while red pepper flakes are convenient and easily adjustable.
• Serve Immediately: Spaghetti aglio e olio is best enjoyed hot and fresh off the stove.

Nutritional Information (Per Serving)

Spaghetti aglio e olio is a dish that perfectly captures the essence of Italian culinary tradition: simple, flavorful, and deeply satisfying. Whether you’re whipping it up for a quick meal or enjoying it as a nostalgic midnight snack, this recipe guarantees a taste of Italy in every bite.

Spaghetti Aglio, Olio & Peperoncino: How To Make The Classic Italian Midnight Spaghetti

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Calories 450 kcal

Ingredients

  

• 1 pound spaghetti
• Salt to taste
• 1 cup extra virgin olive oil
• 6 cloves garlic thinly sliced (remove the germ for a sweeter flavor)
• Fresh red chili peppers sliced and seeded (or 1 teaspoon crushed red pepper flakes)
• ½ cup reserved pasta water
• ½ cup chopped fresh parsley

Instructions

 

Cook the Pasta:

• Bring a large pot of water to a boil and season generously with salt (the water should taste like the sea).
• Add the spaghetti and cook it for 1 minute less than the package instructions for a perfect al dente texture.

Prepare the Sauce:

• While the pasta is boiling, heat half the olive oil in a large sauté pan over medium heat.
• Add the thinly sliced garlic and cook until fragrant and translucent, being careful not to burn it.
• Stir in the fresh chili or red pepper flakes and cook for 1 minute. Add a spoonful of pasta water to the pan to prevent scorching and enhance the sauce.

Combine and Emulsify:

• Once the pasta is al dente, strain it and immediately transfer it to the sauté pan.
• Toss the spaghetti in the pan for about 1 minute, allowing it to absorb the flavors.
• Add the parsley and the remaining olive oil, then toss vigorously (a technique known as mantecatura) to emulsify the oil, pasta water, and starch into a silky sauce.

Serve:

• Plate the spaghetti hot and garnish with extra parsley if desired. Enjoy immediately for the best flavor and texture.