Spaghetti Aglio Olio e Peperoncini
Save Recipe
This spaghetti aglio olio e peperoncini is proof that a few pantry staples can make a seriously good meal. Garlic sizzled in olive oil, a kick of chilli, and a little briny goodness from capers create a sauce that clings to every strand of spaghetti. Quick, fiery, and ridiculously satisfying.
Ingredients
Ingredients
- 400 g (14 oz) spaghetti, dried
- ¼ cup (¼ cup) extra virgin olive oil, see Note 2
- 2 (2) red chilli, diced, see Note 1
- 6 cloves (6 cloves) garlic, diced
- 2 tablespoon (2 tablespoon) capers, diced (optional)
- 1 tablespoon (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 (14 oz) 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 (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 tbsp capers and 1 tbsp 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.
Notes
Note 1 - Chilli
Use more or less depending on your spice preference. I found the two red chillis (with seeds removed) to be very mild in spice.
Note 2 - Extra Virgin Olive Oil
Use a good quality oil as it is a very key ingredient.
Nutrition
Calories: 510kcalCarbohydrates: 79gProtein: 14gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 151mgPotassium: 356mgFiber: 4gSugar: 4gVitamin A: 281IUVitamin C: 35mgCalcium: 35mgIron: 2mg
Tried this recipe?Please consider Leaving a Review!
