Spaghetti Aglio e Olio with Chili Recipe

Spaghetti Aglio e Olio with Chili is a classic Italian pasta dish from Naples, featuring al dente spaghetti tossed in a fragrant sauce of extra virgin olive oil, thinly sliced garlic, and fiery red chili flakes. Finished with fresh parsley and optional Parmesan, it’s simple, elegant, and bursting with bold flavors.

Why You’ll Love This Recipe

This recipe is the ultimate go-to for busy weeknights or when you want something incredibly delicious without much effort. With just a handful of pantry staples, it delivers restaurant-quality taste in under 20 minutes.

The magic happens in the garlic-infused olive oil that clings perfectly to the pasta, creating a silky, glossy sauce. The heat from the chili flakes adds a pleasant kick, while fresh parsley brings brightness. It’s minimalist Italian cooking at its finest—light yet satisfying, vegetarian-friendly, and endlessly customizable. Once you master this, you’ll never need takeout again!

Shadush Sachiska

Spaghetti Aglio e Olio with Chili Recipe

Classic Italian spaghetti with garlic, olive oil, and chili flakes—simple, spicy, and incredibly flavorful!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Additional Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 Serves

Course: Italian Pasta Dishes

Calories: 454

Ingredients Method Notes

Ingredients

  

• 400 g 14 oz spaghetti
• ½ cup 120ml extra virgin olive oil
• 6 large garlic cloves thinly sliced
• ½ teaspoon red chili flakes adjust to taste
• Salt to taste
• ½ cup fresh flat-leaf parsley finely chopped
• Freshly grated Parmesan or Pecorino Romano cheese optional, for serving

Method

 

1. Get the water boiling: Bring a large pot of generously salted water (like the sea!) to a rolling boil. This is key for flavorful pasta—don’t skimp on salt!
2. Start the pasta: Add the spaghetti and cook according to package instructions until al dente—usually 8-10 minutes. Remember to reserve about 1 cup of starchy pasta water before draining.
3. Prepare the garlic: While the pasta cooks, thinly slice the garlic cloves. This ensures even cooking and beautiful flavor infusion without bitterness.
4. Heat the oil gently: In a large skillet or pan, pour in the extra virgin olive oil over medium-low heat. Let it warm slowly—this is where the magic begins!
5. Add the garlic and chili: Toss in the sliced garlic and red chili flakes. Stir gently and cook for 2-3 minutes until the garlic turns lightly golden and fragrant. Keep the heat low to avoid burning!
6. Infuse and bloom: The oil will become beautifully aromatic with garlic and spicy notes. If it starts to brown too quickly, lower the heat—patience pays off here!
7. Drain and combine: Drain the pasta, but save that precious pasta water! Add the hot spaghetti directly to the skillet with the garlic oil.
8. Toss with love: Using tongs, toss everything together vigorously. Add a splash (about ½ cup) of reserved pasta water to create a silky, emulsified sauce that clings perfectly.
9. Finish with freshness: Remove from heat, stir in the chopped fresh parsley, and give it another good toss. Taste and adjust salt or chili if needed.
10. Serve immediately: Plate the pasta hot, drizzle with a little extra olive oil, and top with grated Parmesan if desired. Buon appetito—enjoy every garlicky, spicy bite!

Notes

1. Don’t overcook the garlic—golden is perfect, brown is bitter. Always taste as you go for the right balance of heat. This dish is best fresh, but leftovers can be revived with a bit of oil.

Recipe Tips and Tricks

• Use high-quality extra virgin olive oil—it’s the star of the dish, so choose one with good flavor.
• Slice garlic thinly and evenly for uniform cooking; avoid burning it, as it turns bitter—keep heat medium-low.
• Reserve plenty of pasta water before draining; it’s essential for emulsifying the sauce into a glossy coating.
• Cook pasta al dente and finish it in the pan with the sauce for maximum flavor absorption.
• Add chili flakes early to bloom their heat, or add later for milder spice.
• Toss vigorously with tongs off the heat to prevent the garlic from overcooking.

Ingredients Notes

Extra virgin olive oil forms the rich, flavorful base—opt for a fruity, high-quality one to elevate the dish. Garlic should be fresh and plump; thinly slice (not mince) for delicate texture and even infusion. Red chili flakes (or peperoncino) provide adjustable heat; start low and increase to taste. Fresh flat-leaf parsley adds herbal freshness and color—chop just before using. Spaghetti is traditional, but any long pasta works. Salt the pasta water generously (like seawater) for perfectly seasoned noodles. Optional grated Parmesan or Pecorino Romano adds umami, though purists skip it.

Variations and Substitutions

• Spice Level: Use fresh red chilies instead of flakes for brighter heat, or omit for a milder version.
• Herbs: Swap parsley with fresh basil or add a bit of oregano.
• Protein: Add sautéed shrimp, crispy pancetta, or anchovies for a non-vegetarian twist.
• Veggies: Toss in cherry tomatoes, spinach, or broccoli for extra nutrition.
• Cheese: Use Pecorino Romano for sharpness, or nutritional yeast for vegan.
• Gluten-Free: Substitute gluten-free spaghetti.
• Extra Flavor: Infuse oil with lemon zest or add a splash of white wine.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or olive oil to revive the sauce—avoid microwaving to prevent garlic bitterness. Freezing is not recommended as the texture may become oily and mushy.

Dish Gallery

Let’s meet on next recipe. Until you can read Seafood Linguine with Garlic and White Wine Recipe