Go Back
–+ servings
A single serving bowl of spaghetti agli oglio. A glass of white wine in the upper right hand corner. A napkin and a fork on the left of the bowl.

Spaghetti al Aglio, Olio, and Pepperoncini

Alice Ciccu
Simple, quick pasta recipe usually made with items on hand. You may not have fresh parsley, but don't try this with dried parsley. It's not the same.
No ratings yet
Print Recipe Pin Recipe Add to Shopping List Add to Collection
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course First Course
Cuisine Italian
Servings 6 servings
Calories 324 kcal

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.

Nutrition

Serving: 1gCalories: 324kcalCarbohydrates: 57gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 7mgPotassium: 186mgFiber: 3gSugar: 2gVitamin A: 235IUVitamin C: 3mgCalcium: 21mgIron: 1mg
Keyword dairy-free, pasta, vegan
Tried this recipe?Let us know how it was!