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.
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About Chef

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Vicky Ratnani


Give him an ingredient and he'll wow you with his imagination. Chef Vicky Ratnani's comfort in the kitchen brings even the most mundane cooking experience to life@dinner parties take on an epic grandeur and picnic brunches become terrifically fun events.

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