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Spaghetti Aio Oio Recipe - Spaghetti Aglio e Olio

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Spaghetti Aglio, Olio e Peperoncino
Toshiyuki IMAI/Flickr
Spaghetti aio oio, one of the most classic Roman dishes, is the one dish that all Italian men know how to make. It's also quite popular as a late night snack among friends, say after a night out at the theater. To serve 4-6 you will need:

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes


  • 1-2 cloves of garlic, minced, or more to taste
  • 1/2 a dried chili pepper, crumbled, or more to taste (don't overdo it, and fresh hot peppers, will be fine too)
  • 1/3 cup good olive oil
  • 1 pound spaghetti
  • Grated Parmigiano or Pecorino Romano (optional)


Bring 6 quarts of lightly salted water to a boil and add the spaghetti. Meanwhile, mince the garlic, crumble the red pepper, and sauté them in the oil until the garlic begins to brown. Turn off the heat (the garlic will continue to brown; you don't want it to overbrown and become bitter).

When the spaghetti are done, drain them well, transfer them to a bowl, and stir the sauce into them. Serve with grated Parmigiano or Pecorino Romano on the side; some people like it, including some Romans, whereas others, especially traditionalist Romans, shudder at the idea.

The wine? A white, from the Castelli Romani.

Yield: 4-6 servings spaghetti aio oio.

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