Looking to add a little heat and flavor to your summer menu? This vibrant and simple recipe from Pasta Class Florence is the perfect way to bring the authentic taste of Italy to your table: Spaghetti Aglio, Olio e Peperoncino.
This dish is not only easy to make, but it’s also a timeless favorite—passed down through generations in Italian kitchens. It’s ideal for any occasion, whether you’re hosting friends or preparing a cozy dinner at home. Best of all, it’s bursting with flavor while keeping your time in the kitchen minimal.
What is Spaghetti Aglio, Olio e Peperoncino?
This traditional Italian pasta dish translates to “Spaghetti with Garlic, Olive Oil, and Chili Peppers.” It’s a staple in Italian cuisine and loved for its simplicity, bold flavors, and quick preparation time. We’re adding a special twist with fresh dill, lime zest, and a finishing touch of grated Pecorino and Parmigiano Reggiano.
Ingredients
For the Pasta:
- 100g “00” flour
- 1 egg (per 100g of flour)
- Salt
- Semolina flour (for dusting)
For the sauce:
- Fresh garlic
- Extra virgin olive oil
- Chili pepper (peperoncino)
- Fresh dill
- Lime zest
- Pecorino cheese
- Parmigiano Reggiano
How to make Spaghetti Aglio, Olio e Peperoncino
1. Prepare the Pasta Dough
Start by pouring the “00” flour onto a clean work surface, forming a mound. Create a well in the center and crack in your egg (use about 100g of flour per egg). With a fork, gently beat the egg, gradually incorporating the flour from the edges until a dough begins to form.
Knead the dough until it’s smooth and no longer sticky—add a bit more flour if necessary. Once ready, roll it into a rectangular shape and dust it with semolina flour to prevent sticking.
To cut the pasta, traditionally a Chitarra machine is used—this gives the spaghetti its classic shape. However, if you have a standard pasta machine, that works just fine. Place the dough into your machine and roll it through until you get thin, spaghetti-like strands. Sprinkle with more semolina as needed to keep the strands separate and dry.
2. Prepare the Sauce
Gather your garlic, peperoncino (chili), dill, and lime zest. Dice the garlic and chili finely, and chop the dill. Add everything into a pan with a generous drizzle of extra virgin olive oil.
Let the mixture gently heat as the flavors begin to infuse the oil. Stir lightly to avoid burning the garlic. Once fragrant, zest your lime directly into the pan. Don’t be shy with the olive oil—you’re aiming for a warm, golden color that will coat your pasta beautifully.
3. Cook the Pasta
Boil a pot of water with a good handful of salt. Cook your fresh pasta for about 6 minutes, then transfer it directly into the pan with your sauce. Be sure to reserve a ladle of pasta water—this starchy water is key to bringing the sauce together and giving it the perfect consistency.
Stir the pasta well in the pan, letting it finish cooking and absorb the flavors of the garlic, chili, dill, and lime zest.
4. Finish and Serve
Just before serving, grate Pecorino and Parmigiano Reggiano over the top for a rich, cheesy finish. Give it one final toss, and you’re ready to plate.
Buon Appetito!
Whether you’re looking to impress dinner guests or treat yourself to a simple yet flavorful dish, Spaghetti Aglio, Olio e Peperoncino is a must-try. From the fragrant garlic and spicy chili to the zesty lime and creamy cheese, this pasta brings a perfect balance of bold summer flavors to your table.
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