Spaghetti with Garlic, Oil and Chilli

Spaghetti con Aglio, Olio e Peperoncino

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 350 g/12 oz spaghetti
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 red chilli pepper, finely chopped, or 1 good pinch dried chilli flakes
  • 1 tablespoon finely chopped parsley


    Boil the pasta in plenty of salted water until al dente. In a frying pan, gently heat the olive oil. Add the garlic and chilli, toss in the drained spaghetti and remove the pan from the heat. Toss in the parsley and serve at once.