Aglo e Olio (Pepper spaghetti with oil and garlic)

Aglo e Olio (Pepper spaghetti with oil and garlic)


Kosher salt
1 pound Tonnarelli al Peperoncino
3 cloves garlic, minced
2 Principe Di Gerace Mediterranean Anchovies
1/2 cup extra-virgin olive oil (Frantoi Cutrera Nocellara Salvatore Cutrera Extra Virgin Olive Oils)
Pinch red pepper flakes
2 tablespoons chopped flat-leaf parsley
2 tablespoons spicy anchovy breadcrumbs, optional
1/2 lemon, zested, optional
Freshly grated Parmigiano-Reggiano, optional


  1. Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
  1. While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt, anchovy and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
  1. Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley bread crumbs and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

Special thanks to Jodi Romero for this recipe!

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