Pasta aglio, olio e peperoncino is a well–known recipe in Italy and around the world, and it is perfect for a casual lunch or a classy dinner.

I hope you enjoy it!

How to make delicious pasta, aglio, olio e peperoncino?

This version, not far from the original one, is delicious. The difference is just blended cherry peppers. They offer a relatively high spicy taste for their tiny size and an added hint of sweetness. Blend them with garlic, oil, half of the serrano pepper, sardines, and sauté everything in a pan with the linguine al dente. Then, the rest of the serrano peppers can be cut into small strips.

For those who can not tolerate garlic (because of digestion issues), immerse the garlic in cold water and bring it to a boil. This will cause the garlic to lose some substances, making it harder to digest.

Pasta aglio olio and peperoncino
Ingredients for the delicious Pasta aglio, olio, e peperoncino recipe.
  • Linguine
  • Garlic
  • Red cherry bell pepper
  • Serrano pepper
  • fillet sardines
  • salt
  • parsley
The origins of pasta con aglio, olio, e peperoncino

Pasta, aglio, and olio e peperoncino are some of the most well-known recipes in Italy; they are straightforward to make, but you need the ingredients.

This recipe was born in southern Italy and presumably in the Neapolitan city of Naples. It is a very ancient dish. It was first reported in Ippolito Cavalcanti’s (cook and literary) treatise Theoretical-practical Cuisine of 1837. Ippolito Cavalcanti described this dish as made of vermicelli (a type of pasta) fried in a saucepan with oil and garlic.

In another 1965 book by Jeanne Caròla Francesconi, “Neapolitan Cuisine,” pasta with garlic, oil, and pepperoncino argues that the original pasta shape was linguine.

Pasta aglio,olio e peperoncino
Pasta, aglio, olio and peperoncino

Delicious Pasta, Aglio, Olio e Peperoncino

Prep Time 5 mins Cook Time 10 mins Total Time 15 mins Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year


Pasta aglio, olio e peperoncino is a classic Italian pasta dish known for its simplicity and delicious flavors. It typically consists of spaghetti or linguine tossed with garlic, olive oil, and red pepper. Here's a basic recipe:


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  1. Finely chop the parsley and set it aside.
  1. Put a large pot with water and coarse salt on the stove and bring to a boil.
  1. Add the linguine and cook it according to the times indicated on the package.

  1. In the meantime, cut the chili, you can remove the seeds if you wish and cut the garlic into small pieces.
  1. Put the oil in a large pan, add the one chopped glove garlic, fillet sardines, and chili, and cook for a couple of minutes (be careful not to brown the garlic too much).

  1. Deglaze with a little of the pasta cooking water.
  1. Pour everything into the blender container and blend it with the chopped parsley.
  1. You can adjust its consistency as needed.
  1. In the meantime, sauté the remaining minced garlic in the pan with half the serrano pepper cut into small strips.
  1. Drain the linguine when al dente and pour it immediately into the pan. Add the pureed chili cream.
  1. Sauté the linguine, being careful that they are evenly greasy, and serve them very hot.
Keywords: Pasta aglio, olio e peperoncino

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