Spaghetti Aglio E Olio is a traditional Italian pasta dish from Naples. It was actually the poor farmers’ dish, who had to dish up something to eat with whatever simple ingredients they had. In India, we now find it being served in almost all restaurants and sometimes with the addition of few sauteed veggies!

This dish is made by lightly sauteeing sliced, pressed or minced garlic in olive oil (preferably the Extra Virgin one), sometimes with the addition of hot red chilles or red chilli flakes (in which case it’s name is Spaghetti Aglio Olio E Peperoncino) and tossing with sphagetti! It is very important to avoid the garlic from burning to maintain it’s sweetness and avoid the bitter burnt taste.

Finely chopped parsley can be added alongwith some grated parmesan or pecorino cheese, although according to some traditional recipes cheese simply should not be added as it is said to compete with the garlic! I haven’t added any here too, but have used a few holy basil leaves, just for garnishing purposes!

For some more such delicious dishes, do take a look at the following recipes too…

  1. Pasta In White Sauce
  2. Burnt Garlic Hakka Noodles With Vegetables
  3. Paneer Steak With Burnt Garlic Herbed Rice

Here’s the recipe for the delicious, Spaghetti Aglio Olio E Peperonico…..

Prep Time : 15 min

Cooking Time : 6-7 min

Serves : 4-5

Cup Used : 200 ml


  • 500 gm Uncooked Spaghetti
  • 2 tsp Italian Seasoning/Oregano …. Optional
  • 1/2 tsp Red Chilli Flakes
  • 1 tbs Oil
  • Salt To Taste

For The Tempering :

  • 1/3 cup Olive Oil
  • 3 tbs Finely Minced Garlic


  1. To make Spaghetti Aglio Olio E Peperonico, boil a large pot of water and add approx 5 tsp salt and 1 tbs oil to it.
  2. When the water comes to a rolling boil, add in the spaghetti.
  3. For that, hold the bundle of spaghetti right over the water and just drop them in.
  4. The boiling will reduce at this point. Keep pushing in the spaghetti and stir with a spoon.
  5. When the water again starts boiling, lower the flame to medium high and cook till the spaghetti is al dente, i.e. it should be firm to the bite and not soft.
  6. Switch off the flame and drain out all the water, reserving some (1 cup approx) for further use.
  7. Once completely drained, immediately rub in some olive oil into the spaghetti so that it does not stick to each other.
  8. Next, heat a pan and add the olive oil to it. Add the chopped garlic and saute just for a few seconds without letting the garlic burn.
  9. Add in the Italian seasoning, chilli flakes and salt to taste. Add some of the reserved pasta water and mix well.
  10. Take care not to make it soupy and use only the required quantity to cover the spaghetti making it creamy and prevent it from drying.
  11. And again, adding the cooking water helps to bring together all the flavours and blend well with the sphagetti.
  12. Immediately add the cooked spaghetti and toss. If you find it drying, you can again add in some of the reserved pasta water.
  13. Once done, dish it onto a serving plate and garnish with a little red chilli flakes.
  14. Serve the delicious Spaghetti Aglio Olio E Peperonico alongwith a slice of toasted garlic bread by the side!


If desired, add in some basil leaves, sauteed cherry tomatoes, mushrooms or even bell peppers and garnish with a little parmesan cheese, though this is just a twist which we can add to the traditional method!

The Italian Seasoning added in the above dish is totally optional and not as per the traditional recipe, but has been added to suit my family’s taste buds.

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃

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