Spaghetti aglio, olio e peperoncino is spaghetti tossed with garlic softened in olive oil and chili, a Naples dish made from cheap pantry ingredients.

Wikipedia calls spaghetti aglio e olio a pasta dish typical of the city of Naples, popular because it is simple to make from inexpensive ingredients that keep well in a pantry. It was once also known as vermicelli alla Borbonica, and most traditional recipes include no cheese. The garlic is sautéed in extra virgin olive oil, sometimes with red pepper flakes, then tossed with spaghetti cooked in salted water.

Where to eat Spaghetti aglio, olio e peperoncino in Naples

The editor picks for Spaghetti aglio, olio e peperoncino in Naples are still in research. Meanwhile, see the Naples signature-dishes index or the Naples food guide.

Book food experiences in Naples

Naples Pizza and Tiramisu Cooking Class★ 5.0 (859)

Viator · 3 h

Naples Pizza and Tiramisu Cooking Class

Learn to make two of Italy’s most iconic dishes in Naples: authentic Neapolitan pizza and creamy tiramisù. Guided by a local chef, you’ll create pizza dough from scrat...

fromEUR 28 Check dates

See all 2317 food experiences in Naples

Make it at home

Serves 420 minEasy

Ingredients

  • 400g dry spaghetti (Gragnano IGP for the proper Neapolitan version)
  • 120ml extra-virgin olive oil (Campania DOP, best quality you can afford)
  • 6 garlic cloves, very thinly sliced (NOT minced)
  • 2 dried Calabrian red chillies (peperoncini), broken into pieces (or 1 tsp red chilli flakes)
  • Sea salt for the pasta water
  • Small bunch flat-leaf parsley, finely chopped (optional, not strictly Neapolitan)
  • Black pepper (optional)

Method

  1. Bring 4L water to a rolling boil. Add 2 tbsp salt (the water should taste like the sea).
  2. Drop in the spaghetti. Stir to prevent sticking.
  3. Meanwhile, in a wide cold frying pan, combine the olive oil, sliced garlic and broken chillies. Set over medium-low heat.
  4. Cook 4 to 5 minutes, never letting the garlic go past pale gold. Burnt garlic ruins the dish.
  5. Just before the spaghetti is al dente (1 minute before package time), scoop out 250ml of the starchy pasta water.
  6. Drain the spaghetti, reserving the pasta water.
  7. Tip the spaghetti into the oil pan. Add 100ml of the pasta water.
  8. Toss vigorously over medium-high heat for 60 seconds; the starch in the pasta water emulsifies with the oil to form a glossy slick that coats the spaghetti.
  9. If too dry, splash in more pasta water; if too wet, toss longer over heat.
  10. Plate immediately. Scatter parsley if using. No cheese.

Editor tip. Emulsification depends on starchy pasta water; never use plain water and never drain too thoroughly. Cook garlic in COLD oil that you bring up to heat.

Common allergens: Gluten.