Pizza & Pasta
Spaghetti Aglio, Olio e Peperoncino
An Italian classic made with garlic, olive oil, and chili for a simple yet fiery pasta experience.
20 minCook
2Servings
This minimalist dish delivers maximum flavour—spaghetti tossed in golden garlic-infused olive oil with a generous hit of red chili flakes. It’s a perfect blend of heat, richness, and aromatic simplicity. Traditionally finished with fresh parsley and often a sprinkle of parmesan or breadcrumbs, this dish is all about technique and balance.
Serve it solo for a late-night classic or as a base for grilled seafood or roasted vegetables. Spaghetti Aglio, Olio e Peperoncino is one of the purest expressions of Italian cooking—simple, bold, and deeply satisfying. It’s quick to prepare, elegant to plate, and always hits the spot.
Directions
- 1Bring a pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1/3 cup of the pasta water before draining.
- 2While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté gently until just golden and aromatic—do not let it burn.
- 3Add the chili flakes and stir for 10–15 seconds to bloom their flavour in the oil.
- 4Add the drained pasta directly to the skillet and toss to coat in the chili-garlic oil. Add a splash of the reserved pasta water to loosen the sauce and help it cling to the noodles.
- 5Toss in the chopped parsley and season with salt (and black pepper if desired). Mix well until glossy and evenly coated.
- 6Plate and garnish with Nutri Green microgreens and a pinch of chili flakes. Optional toppings: grated parmesan for richness or toasted breadcrumbs for crunch.
- 7Top with Nutri Green microgreens of your choice!
Make it with
Recommended microgreens for this dish
Nutritional info
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Arugula is a great source of folic acid, iron, copper and a variety of minerals and vitamins A,C et K.