This is one of our standard go-to pasta recipes when we are short on time. Usually, we have all the ingredients on hand, and it can be ready in 15 minutes, depending on how fast your stove can boil water. You can make this pasta with linguine or penne as well. For spicier pasta, add more garlic or pepperoncini. For Pasta Arrabiata, simply add marinara sauce to the sauté pan after heating the garlic. Then drain the pasta, add it to the pan and toss.
This is one of those dishes that can usually be made with ingredients on hand. It can feed a lot of hungry people and is easy to make. Don’t try to do it without the parsley though, that is key. Also, make sure you reserve some of the pasta water to add at the end in case it’s too dry.
Looking for a pasta recipe, but not this one? How about one of these?
- Brown Butter Fettucine with Sage – Vegetarian
- Farfalle with Beets and Pine Nuts – Vegetarian
- Fettuccine with Peas and Asparagus – Vegetarian
- Pasta Carbonara
- Pasta alla Puttanesca – Dairy-free, Vegan
- Pasta alle Vongole Bianco (white clam sauce)
- Penne with Olives, Feta, and Greens – Vegetarian
- Rigatoni with Spicy Sausage Red Sauce
- Rigatoni with Shrimp and Basil
Spaghetti al Aglio, Olio, and Pepperoncini
Ingredients
- 16 oz spaghetti
- 2 Tbsp olive oil extra virgin
- 1 clove garlic
- ¼ tsp crushed red pepper (pepperoncini)
- ¼ cup fresh parsley chopped
Instructions
- Heat salted water to boiling. Add spaghetti and cook until al dente.
- When the pasta is almost done. Heat oil in large sauté pan. Add chopped garlic and crushed red pepper and sauté for 30 seconds or so. Be careful not to burn the garlic.
- Drain the spaghetti reserving at least 1 cup of the pasta water. Add the spaghetti to the sauté pan and toss to coat completely with the oil mixture. Add parsley and toss. Serve immediately.