Archive for January 2012

Aglio Olio Peperoncino   4 comments

Aglio Olio e Peperoncino is one of the very famous traditional Italian Pasta dishes. Made with just Garlic (Aglio), Olive Oil (Olio) and Red Chillies (Peperoncino), this sauce is mostly served with Spaghetti. One of the unique things about this sauce is that the entire base is Extra Virgin Olive Oil itself which provides it a very delicate flavor and a subtle taste. It is very different from the more popular Red/White/Rose sauces and strangely one of the very few which does not ask for a sprinkle of cheese, but it is a delight to savor!
I have taken the traditional recipe and tweaked it around to make it much more flavorful and suitable to the Indian palate. It’s one of the lightest, simplest and quickest recipes to whip up almost any time the hunger pang shoots up 🙂


250-300 gm Spaghetti (can try substituting with Linguine)
6 Tbsp Extra Virgin Olive Oil
1 tsp freshly chopped Basil (or ½ tsp Dried Basil)
1 tsp dried Italian Seasoning
1 Tbsp freshly chopped Parsley (or fresh Coriander)
1 tsp Tomato Ketchup
½ tsp Paprika (Chilli Flakes)
½ tsp Pepper
Salt to taste
4-5 cloves Garlic (thinly sliced)
½ Green Chilli (finely chopped)
1 dried Red Chilli (shredded and crushed; can add more according to preference)
1 small Onion (coarsely chopped)
¼ Capcisum (coarsley chopped)

-: Recipe :-

  1. Boil the Spaghetti to Al Dentè and keep ¼ cup of the salted stock water.
  2. In a nonstick pan, heat the extra virgin olive oil on medium heat. Saute Garlic & dried Red Chillies, after few seconds add Onion & Green Chillies and saute till translucent.
  3. Add Capcisum, Basil and ½ Tbsp fresh Parsley and saute on medium heat for 1-2 minutes.
  4. Add Spaghetti and toss it in the oil for a minute till the sauce coats it thoroughly.
  5. Add a dash of the stock water in between for preventing dryness and steaming.
  6. Add Salt to taste with Paprika, Pepper and remaining Parsley. Add a dash of tomato ketchup and toss it well
  7. Sprinkle Italian Seasoning on top and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • Substitute Salt with Rock Salt for a more zangy taste as well as a healthier alternative. Also, it should be kept in very small quantity as much is really required as the recipe is traditionally salt free and depends on the more delicate flavours of garlic and extra virgin olive oil!
  • Do not add tomato ketchup more than a dash as it will overpower the delicate taste of Aglio Olio and will not give the desired flavourful experience.
-: Pictures :-
Aglio Olio Peperoncino

Posted January 14, 2012 by Rahul in Italian, Recipes

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