Spaghetti aglio, olio, acciuga, e peperoncino

This is one of the easiest dishes to make: spaghetti with garlic, olive oil, anchovies, and chilli peppers. Use a good olive oil and don’t be afraid to use it liberally.

Serves around ten people.

Spaghetti aglio, olio, acciuga, e peperoncino

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anchovy fillets, in olive oil, finely chopped



dried chilli peppers, crumbled



garlic, thinly sliced



parsley, finely chopped



olive oil, extra virgin



dried pasta (spaghetti)

Preparation method

  • Gently fry the garlic in the olive oil and take the pan off the heat as soon as the garlic starts to turn brown.
  • Leave the oil to cool and then add the anchovies.
  • Boil the pasta in a large pan of salted boiling water until al dente and keep around 30 ml of the cooking liquid. Drain the pasta.
  • Add the cooking liquid to the oil and mix with the pasta, parsley, and chilli peppers.
  • Keep mixing the ingredients together until the anchovy fillets have ‘melted’.

Serving suggestions

  • Combine the sauce with spaghetti, bucatini, or capellini.
  • Variation tip: use caper berries for a tangy rather than a salty flavour. Cut the capers in half or into quarters.
  • Variation tip: add deep-fried garlic to the dish.

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