Spaghetti Aglio Olio e Peperoncino

15 minutes
  • Total Time: 15 minutes
  • Yield: 4-6 1x


  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 2 hot chili peppers, seeded and minced, or crushed red pepper
  • 1 pound spaghetti
  • Salt to taste

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  1. Bring a large pot of salted water to a boil.
  2. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic and the pepper. Mix together, lower the heat and cook until garlic is golden. Remove from the heat. Cook the spaghetti until al dente (about 2 minutes less than package directions), drain and add it to the skillet. Cook together for 30 seconds. Add salt to taste.
  3. Serve immediately.

Ed's Review

What’s boring, gray, and has a thousand crow’s feet? That’s right: my 25th class reunion at Colgate University. No, seriously, everyone looked incredibly well preserved (Botox), 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 tonics) 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 five years.)

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

This recipe is doubly appropriate because it is the first choice for late night eating Italy. Called a spaghettata, it is whipped up for a group of friends of all ages after a night out.

Ed Garrubbo

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

6 thoughts on “Spaghetti 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.

  2. Good recipes, and great humor, too. I’m stealing the line about being boring, gray, and a 1000 crow’s feet. Thanks!

  3. Fond memories of my father making this at midnight/one o clock on a Friday night when
    The meatless Friday meal wasn’t enough! The smell would wake me up in our small apartment and I
    Would get up and have a few bites with my parents. Only thing he ever cooked.


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