Pasta Agli Olio Pepperoncino

Traditional pasta recipe made from olive oil, garlic, chilly flakes & parsley

agli olio


1 pound dried pasta of your choice

1/3 cup good olive oil

8 large garlic cloves, chopped

1/2 tsp. red chilly flakes

1/2 cup chopped fresh parsley

1 cup freshly grated Parmesan cheese

Salt to taste


  1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
  2. Meanwhile, heat the olive oil over medium heat in a large pan. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden. Add the red chilly flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
  3. Add the drained pasta to the pan and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.


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