Aglio Olio Peperoncino
Craving pasta but want to avoid cheese? Try this spaghetti cooked with a simple base made of olive oil, finely chopped garlic cloves and red chillies. Garnish it with parsley leaves.
Chef Vicky Ratani`s Aglio Olio Peperoica recipe

- Italian


- 2

Cooking Time

-10-15 Min


- Medium

Preparation Time

- 10 Min


  • 6 to 7 garlic cloves
  • 2 red chillies
  • 2 tbsp olive oil
  • 500 gm spaghetti
  • Parsley
  • salt
  • Boiling salt water


  1. 1

    Heat olive oil in a pan under a low flame and sauté finely chopped garlic and red chilli.
  2. 2

    Add some salt.
  3. 3

    Then turn the gas off.
  4. 4

    Cook spaghetti in the boiling salt water.
  5. 5

    Take a little water from this and set aside.
  6. 6

    Drain the remaining water when the pasta is cooked.
  7. 7

    Re heat the pan with sautéed garlic and chilli and add the pasta to it.
  8. 8

    Mix well.
  9. 9

    Pour the pasta water into it and mix again.
  10. 10

    Add chopped parsley to this and mix.
  11. 11

    Transfer the contents to a serving plate and serve hot.
Comments Added Successfully!

Related Content

About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Vicky Ratnani


Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

Recipes by chef:

Popular Recipe Blogs