Sunday Pasta®: La Spaghettata (Aglio Olio e Peperoncino)

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La Spaghettata Aglio Olio Peperoncino 640

What’s boring, gray, and has a thousand crow’s feet? That’s right: the 25th class reunion at Colgate. No, seriously, everyone looked incredibly well preserved (Botox), and was in great shape (Spanx), and was in a terrific mood (Xanax). They wore the latest fashions (from New Canaan) and drove the coolest cars (SUVs). It was wonderful to meet the spouses (none came) and to talk about their exciting lives (travel soccer). They exercised vigorously (12 holes of golf with gin and tonic) and danced to the latest tunes (jumped up and down in front of a Dead band). And boy did they laugh (medicinal marijuana) and eat the finest foods (chicken wings). It was great to rekindle old friendships (kegs of beer). I can’t wait to see everyone again soon. (I’m good for 5 years.)

And then there was my friend from San Francisco, who shall remain anonymous, (Suzie K.), who told me that she loved getting Sunday Pasta, but asked if I could make it easier for her. (I have witnesses.) Suzie, this recipe is for you: 4 ingredients, 15 minutes. (Press print and give it to your housekeeper.) Happy now?

I picked this recipe too, because it is the Italian college student’s first choice for late night eating.  It is called a spaghettata (or quick spaghetti), which is whipped up for a group of friends after a night out. (Not surprisingly, Domino’s pizza and chicken wings are illegal in Italy).

Buon Appetito!
Ed Garrubbo

p.s. I loved every minute of it! Alma Mater, Ever blest, thy days…

Check out our wine pairings to complement this recipe and our About post that gives a brief history of the dish.

Sunday Pasta: La Spaghettata (Aglio Olio e Peperoncino)

Total Time: 15 minutes

Serves: 4-6

Sunday Pasta: La Spaghettata (Aglio Olio e Peperoncino)


1 lb spaghetti
2 cloves garlic (minced or crushed)
1/2 cup extra virgin olive oil
2 hot chili peppers (seeded and minced)
Salt, to taste


Bring a large pot of salted water to a boil. Meanwhile, heat the oil in a large skillet. When it is hot, add the garlic and the pepper. Mix together for a few minutes over low heat, until garlic is golden, and then turn off the heat. Cook the spaghetti until al dente, drain it, and add it to the skillet. Sauté together for 30 seconds. Add salt to taste. (No cheese.) Serve immediately!

Note: Crushed red pepper will do if fresh chilies are not available.

Edwin Garrubbo

Edwin Garrubbo

Ed Garrubbo has been studying, cooking, searching for, and thinking about la cucina italiana for as long as he can remember. He cooks a wide range of Italian dishes, but loves his pasta most. He visits restaurants, cooking schools, markets, and food artisans across Italy, and wherever Italians practice their craft. He is a member of the Accademia Italiana della Cucina, and is a citizen of both the United States and Italy.

2 Responses to Sunday Pasta®: La Spaghettata (Aglio Olio e Peperoncino)

  1. As Suzie K. will soon find out, as simple as it is, is as delicious as it is. And just one of the many Sunday Pastas for which Spanx was invented.

    Grazie Eduardo.

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  2. Edwin Garrubbo Edwin Garrubbo says:

    Funny. She wanted me to clarify too that she doesnt have a housekeeper (that can cook…)

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