When it comes to Italian pasta dishes, few recipes showcase the beauty of simplicity quite like Aglio, Olio e Peperoncino. Literally translated as “garlic, oil, and chili pepper,” this dish represents the heart of cucina povera—humble cooking made with pantry staples that deliver bold flavor. Traditionally served as a quick late-night meal in Naples or Rome, it has become a favorite worldwide because of its minimal ingredients, short cooking time, and irresistible taste. Here, we prepare the dish with capellini, also known as angel hair pasta, which pairs perfectly with the light, fragrant sauce.
Ingredients (Serves 4)
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400 g (14 oz) capellini (angel hair pasta)
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5–6 cloves garlic, thinly sliced
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1–2 fresh red chili peppers, finely chopped (or 1 tsp dried red pepper flakes)
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½ cup extra-virgin olive oil
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Salt, to taste
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Freshly ground black pepper, optional
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A small handful of fresh parsley, chopped (optional, for garnish)
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Freshly grated Parmesan or Pecorino Romano cheese (optional, though not traditional)
Step-by-Step Instructions
1. Prepare the Ingredients
Start by preparing all the key elements. Peel and slice the garlic into thin, even slivers so it cooks gently and flavors the oil without burning. If you’re using fresh chili peppers, remove the seeds for a milder heat or leave them in for a bolder kick. Have your parsley washed and chopped in advance, since the cooking process moves quickly once you begin.
2. Cook the Capellini
Bring a large pot of salted water to a rolling boil. Add the capellini and cook until just al dente—usually 2–3 minutes since capellini cooks much faster than other pasta shapes. Reserve about 1 cup of the pasta cooking water, then drain the pasta. The starchy pasta water will help emulsify the sauce and coat the noodles evenly.
3. Infuse the Olive Oil
While the pasta cooks, heat the extra-virgin olive oil in a large skillet over medium-low heat. Add the sliced garlic and gently sauté until it turns golden and fragrant, about 1–2 minutes. Be careful not to let it burn, as burnt garlic gives a bitter taste that can overpower the dish.
Once the garlic is lightly golden, add the chopped chili peppers (or red pepper flakes). Stir them into the oil to release their heat and aroma. At this point, the oil becomes infused with garlic and chili, creating the flavorful base of the dish.
4. Combine Pasta and Sauce
Add the drained capellini directly to the skillet with the garlic-chili oil. Toss well to coat every strand of pasta in the fragrant oil. If the pasta seems dry, add a splash of the reserved pasta cooking water. The starch in the water will help the oil cling to the noodles, creating a silky sauce that doesn’t separate.
Season lightly with salt and, if you like, a touch of black pepper. Toss again until the pasta is glossy and fully combined with the sauce.
5. Finish and Serve
Transfer the pasta to serving bowls. Garnish with freshly chopped parsley for a burst of color and freshness. While traditionalists often skip cheese in this dish, many modern cooks enjoy adding a sprinkle of Parmesan or Pecorino Romano. Serve immediately, while the pasta is hot and aromatic.
Tips for Success
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Use quality olive oil: Since olive oil is the star of the sauce, a good-quality extra-virgin variety makes a big difference. Its fruity, peppery notes shine through.
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Don’t rush the garlic: The garlic should cook gently. If it burns, start over; the bitter taste will ruin the dish.
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Adjust the heat: Use as much or as little chili as you like. The dish should have a pleasant warmth but not be overwhelmingly spicy.
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Capellini timing: Because capellini cooks so quickly, have your sauce base ready before you drain the pasta.
Variations
Though the classic version is beautifully minimal, you can adapt the dish to your taste or occasion:
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With breadcrumbs: Toasted breadcrumbs sprinkled over the pasta add a delightful crunch.
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With anchovies: Adding a couple of anchovy fillets to the oil enriches the flavor with a savory, umami depth.
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With lemon zest: A touch of lemon zest brightens the flavors and adds a citrusy fragrance.
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With shrimp: For a heartier meal, sauté shrimp in the garlic-chili oil before tossing in the pasta.
A Dish Rooted in Italian Tradition
Aglio, Olio e Peperoncino is often considered the ultimate “midnight pasta.” In Italy, it’s a go-to dish when friends gather late at night and want something quick yet satisfying. With just three main ingredients—garlic, oil, and chili—it proves that Italian cuisine doesn’t need elaborate sauces or expensive products to shine. Instead, it celebrates the power of high-quality basics prepared with care.
Using capellini makes the dish even more delicate and refined. The fine strands soak up the infused oil perfectly, creating a pasta that feels light yet flavorful. Each bite delivers the gentle sweetness of garlic, the warmth of chili, and the richness of olive oil—a combination that is comforting and invigorating all at once.
Conclusion
Capellini Aglio, Olio e Peperoncino is a dish that embodies the soul of Italian cooking: simple, honest, and deeply satisfying. With just a few ingredients, it transforms into a meal that’s both elegant and comforting. Whether you’re preparing it as a quick weeknight dinner, a midnight snack, or a shared plate among friends, it never fails to impress.
Next time you crave pasta, resist the urge to overcomplicate—grab some garlic, olive oil, and chili peppers, and let the magic of Italian tradition shine through in every bite.
