Spaghetti aglio olio e peperoncini is simple but bold— it literally means spaghetti with 'garlic, chilli and olive oil'. I've added a touch of capers and tomato paste to deepen the flavour, while fresh parsley to serve keeps it bright. Perfect for when you want something easy, delicious, and straight-up addictive.

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Why you'll love this recipe
Simple pasta recipe. Made with pantry staples like spaghetti, garlic, olive oil, and chilli, this dish comes together in under 20 minutes like a Sausage Tomato Pasta or a Vegetarian Mediterranean Pasta Salad.
Spice. The red chilli brings just the right amount of heat without overpowering the garlic and olive oil. If you love spicy, try out my Spicy Chicken Pad Thai.
Impressive dish. Despite its simplicity, this spaghetti aglio olio e peperoncini feels elegant and restaurant-worthy. Serve it with a crisp white wine and some Homemade Focaccia to completely level up.
Endlessly adaptable. Easily customize by adding prawns, anchovies, or extra parsley for freshness. You could also add in some leftover Chicken or Turkey for extra protein.
Ingredients

Spaghetti. This dish is traditionally served with spaghetti (it's literally in the name), but you can substitute with whatever pasta you have on hand for convenience.
Red chilli. Adds a subtle heat, you can add more or less than my recommended amount, or use chilli flakes for convenience.
Garlic. A key ingredient! Please don't use pre-minced or powder for this dish as the flavour will be noticeably different.
Extra virgin olive oil. Use a high-quality and robust (depth of flavour) oil for the best taste.
Capers. This is one of my additions on top of the traditional. I like that they bring a slightly tangy bite, but you can omit if you're after the more traditional version.
Tomato paste. Adds a slight sweetness, but feel free to omit for a more traditional pasta (you may need more olive oil if you do).
Please check the recipe card for full list of ingredients and quantity.
How to make spaghetti aglio olio e peperoncini
Step 1: Bring a large pot of salted water to a boil. Add the dried spaghetti and cook 2 minutes less than what is on the package instructions (if meal prepping, cook 4 minutes less). Reserve about ½ cup of pasta water before draining.
Step 2: While the pasta cooks, heat the extra virgin olive oil in a large pan over medium-low heat. Add the diced garlic and red chilli, stirring frequently, and cook for 1–2 minutes until fragrant. Be careful not to brown the garlic, as it can turn bitter.
Step 5: Stir in the capers and tomato paste, cooking for another minute to combine flavours. The tomato paste will slightly caramelize, adding richness to the sauce.
Step 6: Add the drained spaghetti directly to the pan, tossing well to coat in the garlic-chilli oil mixture. If needed, gradually add the reserved pasta water to loosen the sauce and help it cling to the pasta.
Step 7: Season with salt and pepper to taste, then remove from heat. Garnish with fresh parsley and serve immediately. Enjoy this simple yet flavourful spaghetti aglio olio e peperoncini as a quick weeknight dinner or an impressive last-minute meal!
Top Tip
Don't burn the garlic. Cook it over medium-low heat until fragrant, not browned, to avoid a bitter taste. If it starts browning too quickly, lower the heat.
Use high-quality olive oil. Since this dish relies on simple ingredients, a good extra virgin olive oil enhances the overall flavour.
Toss pasta in the pan, not a bowl. Mixing the spaghetti with the sauce in the pan helps it absorb the flavours and ensures even coating.
Make it ahead

You can make spaghetti aglio olio e peperoncini ahead of time, but it's best enjoyed fresh. If storing, keep leftovers in an airtight container in the fridge for up to 4 days
How do you reheat spaghetti?
To reheat, warm it in a pan over low heat with a splash of olive oil or reserved pasta water to restore moisture.
Can you freeze spaghetti aglio olio e peperoncini?
Freezing is not recommended, as the oil-based sauce can separate and the texture of the pasta may become mushy when thawed.
This dish only takes 10 minutes to whip together, so you won't miss the convenience of freezing.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
It translates to "garlic, oil, and chilli" in Italian, which perfectly describes this simple yet flavourful pasta dish.
The spice level depends on the type and amount of chilli used. If you want it milder, remove the seeds from the chilli or use less. For more heat, add extra chilli or a pinch of chilli flakes.
I used 2 mild red chillis without the seeds and found the spice level very minimal.
This dish pairs well with a fresh Salad like a Prosciutto Peach Salad or Salmon Mango Salad, Focaccia Bread, or roasted vegetables like BBQ Mediterranean Salad or BBQ Asparagus Salad. It can also be a side to a main dish like a Roast Chicken or Baked Ham.
Other delicious vegetarian dishes
Or, you can have a browse through my Vegetarian Recipes for more delicious eats.
Recipe

Spaghetti Aglio Olio e Peperoncini
Ingredients
- 400 g spaghetti dried
- ¼ cup extra virgin olive oil see Note 2
- 2 red chilli diced, see Note 1
- 6 cloves garlic diced
- 2 tablespoon capers diced (optional)
- 1 tablespoon tomato paste (optional)
- Salt and pepper to taste
- Parsley to serve optional
Instructions
- Boil a large pot of salted water and cook 400 g spaghetti 2 minutes less than package instructions (or 4 minutes less for meal prep that will be reheated). Reserve ½ cup pasta water, then drain.
- Meanwhile, heat ¼ cup extra virgin olive oil in a pan over medium-low heat. Sauté 6 cloves garlic (diced) and 2 red chilli (diced) for 1–2 minutes until fragrant, avoiding browning to prevent bitterness.
- Stir in 2 tablespoon capers and 1 tablespoon tomato paste, cooking for 1 minute to deepen the flavour. The tomato paste caramelizes slightly, adding richness.
- Add drained spaghetti, tossing well to coat. Gradually add reserved pasta water as needed to help the sauce cling.
- Season with salt and pepper, then remove from heat. Garnish with fresh parsley and serve immediately.
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