Spaghetti, Aglio, Olio e Peperoncino (Spaghetti with Garlic, Olive Oil and Chilli Peppers)





10 min


10 min


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  • 1-500g box Spaghetti
  • 1/2 cup Extra Virgin Olive Oil
  • 4 Garlic cloves (minced)
  • To taste Red chilli peppers
  • 3/4 cup Fine dry breadcrumbs
  • Salt and pepper

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, around 8-10 minutes.

Heat olive oil in a saucepan over medium heat and sauté minced garlic and diced red chile peppers. If you don’t have fresh chilli peppers it can be replaced with dry chilli flakes.

In a small saucepan, lightly toast the breadcrumbs until golden brown then remove from heat.

Drain the pasta and return to the pot. Add olive oil, garlic and chilli pepper mixture and toss. Add breadcrumbs and toss until all the pasta is evenly coated.

Add salt and pepper to taste, serve and enjoy!

For those that don’t like the heat, simply omit the chilli peppers.

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