Spaghetti Aglio e Olio

Actually this is Spaghetti Aglio, Olio, e Peperoncino — that is, Spaghetti with Garlic, Oil and Chili Pepper.

In honor of launching my self-hosted blog today, I’m sharing one of my family’s favorite staple recipes. Don’t judge a book by its cover. This may not look like much, but this meal packs a punch of yum — I mean, flavor!

This can be as simple or elegant as you want it to be — it’s a staple in Italy, something simple to throw together when people drop by for a visit.


Try it.


(It’s that delicious!)

This recipe is easily adaptable and you can add the flavors to your taste.


  • 7 ounces spaghetti (This feeds me and my husband, with a little left over for our toddler son, minus the pepper flakes.)
  • 2 -3 large or 3-4 small garlic cloves, minced (Sometimes I add more, mmm garlic!)
  • 1 1/2 teaspoons of chili pepper flakes (I add until it looks good to me.)
  • 1/4 to 1/3 cup of extra-virgin olive oil
  • 1/2 to 3/4 teaspoon salt (I start with less and add more if need be, maybe around 1/2 tsp. We’re not big on adding salt, but this recipe is the exception.)
  • 1/2 teaspoon freshly-ground black pepper (I add until it looks good to me.)


You can do it one of two things:

1) Heat the oil, garlic, pepper flakes, and salt until the garlic is golden, and add it to the spaghetti as a sauce.

2) Cook the spaghetti, drain it, and then add all ingredients to the pasta. Be sure to mix well to get all the flavors to meld together!

Serve warm or at room temperature.

Note: This pairs amazingly well with my spinach/bread crumbs/olive oil/garlic powder appetizer/side recipe that I’ll be sharing soon!

Try Spaghetti Aglio e Olio tonight and let me know what you think! It may just end up being in your weekly menu rotation!