Spaghettini aglio, olio e peperoncino

Spaghettini with garlic, olive oil and chilli

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

This is a quick, simple sauce, ready in the time that it takes to cook the spaghettini. You can add more or less garlic and chilli to suit your taste. This pasta is not always served with Parmesan cheese. Naturally, you can decide.


  • 500 g (1 lb 2 oz) spaghettini
  • about


Put a large saucepan of salted water to the boil. When it comes to the boil, add the pasta and cook, following the packet instructions.

Put the olive oil, chilli and garlic into a saucepan large enough to hold all of the pasta. Heat until the garlic and chilli begin to sizzle, and colour and flavour the oil. Remove the saucepan from the heat.

Drain the pasta reserving about