Capellini Aglio Olio E Peperoncino

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Here’s a detailed recipe for Capellini Aglio Olio e Peperoncino — a classic, fiery, and elegant Italian pasta dish that highlights the beauty of simplicity.

🌿 Capellini Aglio Olio e Peperoncino

Ingredients (2 servings)

  • 200g (7 oz) capellini (angel hair pasta)

  • 4 tbsp extra virgin olive oil

  • 4 cloves garlic, thinly sliced

  • 1–2 fresh red chili peppers (or 1 tsp red pepper flakes), finely sliced

  • 2 tbsp fresh parsley, finely chopped

  • Salt, to taste

  • Freshly cracked black pepper (optional)

  • Grated Parmigiano-Reggiano (optional, not traditional)

Instructions

  1. Cook the Pasta

    • Bring a large pot of salted water to a boil.

    • Add the capellini and cook for 2–3 minutes (it cooks very fast).

    • Reserve about 1 cup of pasta water, then drain.

  2. Infuse the Oil

    • While the pasta cooks, heat olive oil in a large skillet over medium-low heat.

    • Add the sliced garlic and sauté gently until golden, not burnt.

    • Toss in the chili peppers (or flakes) and stir until fragrant.

  3. Combine Pasta & Sauce

    • Add the drained pasta straight into the skillet.

    • Toss well, adding a splash of reserved pasta water to create a silky emulsion.

    • Season lightly with salt (careful, pasta water is salty already).

  4. Finish & Serve

    • Sprinkle in the fresh parsley and toss again.

    • Plate immediately and drizzle with a little more olive oil.

    • Serve plain, or with a touch of Parmigiano-Reggiano (though purists keep it cheese-free).

🍷 Pairing & Tips

  • Best enjoyed with a crisp white wine like Pinot Grigio or a light red like Chianti.

  • For extra depth, you can add anchovies when sautéing garlic and let them melt into the oil.

  • Capellini cooks extremely fast, so time the sauce carefully to be ready when pasta is done.

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