Pasta Aglio, Olio e Peperoncino Recipe (2024)

I'm not sure why this is considered a Roman staple for I grew up in a Neapolitan/Calabrian household in which this was a staple, especially on Friday fish nights as a starter. I would like to add that a topping of lightly toasted fresh breadcrumps, seasoned lightly with S&P and cheese of choice, either Parm or Pecorino, makes this very special. I do not use quite as much peporincino and often resort to red pepper flakes, resulting in pretty much the same goodness.

Reference to peperoncini might confuse folks. Spellcheck wanted to correct to double p. Worst thing is that someone might think it refers to the green colored pickled peppers by Mezetta.
Every recipe I've seen calls for crushed red pepper, the stuff available at every pizzeria in NYC. In Italy they sell peperoncini in the outdoor markets, it's simply crushed red peppers (they do the work for you).
Another example of trying to make a recipe more complicated than need be.

I just wanted to say that the comments section of this app is my favourite thing. It's the perfect antidote to all other online comments sections. Balanced, helpful, and informed.

This is a wonderful pasta dish and lends itself to variations. The technique is a bit more complex than it seems at first, so review the recipe carefully and don't get co*cky. The simplicity of the preparation depends on quality of product and meticulous attention

Dejar fallos, i ve added an ingredientbthat makes this simple dicho more delightful: canta brian anchovies in sal pie es miles up with garlic,peperoncino and olive oil. Tos sed up together with the pasta, try it and let me know. Daniel

I'm with Victor; adding one or two anchovies to the oil with the garlic is a fine enhancer that doesn't complicate this simple dish.

With respect to the thinly sliced garlic becoming crisped. I have found that I can get super thin slices of garlic using a truffle slicer almost to a paper thinness. Cooked slowly but not under intense heat the garlic slices will indeed become translucent. Roasting the garlic first deintensifies it's flavor.

Delicious! The trick is not to burn the garlic. Crush the garlic cloves and sauté on very low heat. Turn off the heat just when the garlic begins to brown. It will continue browning in the hot oil. Delicious as is no need to mess around with the recipe by adding other ingredients.

It's lovely as is, but as others have said, add 2 or 3 high-quality fillets of anchovy when the oil has cooled, mashing and stirring them into the oil before adding the 1/2 cup of pasta water and reducing. Also, save some parsley to sprinkle as garnish along with some dribbled olive oil. Add a squeeze of lemon to brighten it up just a bit if you please. Delicious!

I would agree except that I am not prepared to mortgage my house to pay for Cantabrian anchovies.

We learned this in Italy a long time ago, but handle the garlic by crushing the cloves, sauteeing until brown, then removing. This avoids any chance pig burnt garlic taste. A variation puss one peeled Roma tomato in as well.

Think I wil llike to try this with the green garlic currently avaiable.

This was a staple in my house as well - sans the peperocini, but red pepper flakes were used. Our family traditional was from the Abruzzo region of Italy, so not sure why Rome is credited for the dish, but nontheless, it is delicious and oh so easy.

I would suggest you folks try the Nick Stellino idea of ALWAYS cutting your garlic thick. They don't burn, you can always remove them, and the full flavor does infuse whatever. The not-burning is the topic of choice.

My favorite is making it and adding basil and tomatoes at the end instead of parsley. I kind of hate parsley ngl.

Skip the pasta water! First time I made this I fried garlic and pine nuts until golden brown and then added fully cooked pasta then tossed a bit. Voila. The flavor profile was excellent. I've just made this for the second time and actually followed the recipe which calls for pasta water. Nope, totally ruined it for me.

A very quick and tasty meal. Watch the heat, don't scorch the garlic (of which I used a lot more than called for...). Yes, add anchovies, and also a healthy pinch+ of semi-coarse black pepper in addition to the crushed red pepper. Purists' palpitations aside, I folded in generous turns of grated parm and pecorino to the prep while it was in the skillet, with more available at table if desired.

I recently discovered a small Italian restaurant in the town of De Koog, NL that makes the best Spaghetti Aglio e Olia I've ever eaten. Essentially, it was this recipe with two exceptions. One, the chef made a red pesto of the crushed peperoncini. This made the dish much more spicy than many people would like, but I loved it. The second thing he did, was to melt a small amount of parmesan into the sauce before tossing in the spaghetti. I'll be trying these steps from now on. Delicious!

So easy and great for using ingredients that are already in your pantry. I used whole wheat rigatoni and substituted spinach for the parsley. When you need to get something delicious on the table in less than 30" this should be your go-to dish.

IMO a half cup of olive oil is plenty, even if you use a full pound of pasta.

Definitely add anchovies & lemon per alix's and Jack's recomendation.

I’ve made this a few times and it is always good. Last time some left over burrata was torn up for a garnish and it seemed a good match.

I write only to give to Kudos to Jack, who not only reccomended the anchovies & lemon, but explained how and when to include them.

After making this recipe, I think slightly less oil -1/2 a cup, would be better.

This is a great base recipe. For more flavor I added artichokes, capers, and the same amount of basil as parsley, plus added duck breast fat to the olive oil mixture to cook into the sauce flavor since I was serving the pasta with smoked duck. Delicious

Two or three cloves of confit or roasted garlic make for an excellent addition. They mellow out the flavour a bit whilst not diluting it.

Added 2 Anchovies and basil instead of parsley. Perfect!

So good, so there after hanging out, I'll have to cut the chillies down, I can take them, just worried if my dinner buddy (Orion) my best pal, my dog, can.

I have made this since I left home at 18, so almost fourty years--I grew up on it. It has kept me fed when I had nothing. I never measure anything and go with how much fresh garlic I have on hand. Tonight, bc I happened to find a good deal on garlic at H-Mart, I went with a full clove and my partner was elated. I always use red pepper flakes, but since I had chili crisp, I added a teaspoon instead and I must say not half bad.