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Spaghetti with garlic, oil and chilli: a quick video recipe for a perfect dish

Spaghetti with garlic, oil and hot peppers

Spaghetti with garlic, oil and chilli pepper are a classic of Italian cuisine, ideal to serve on any occasion and very quick to prepare.

Spaghetti with garlic, oil and chilli pepper are one of the most representative first courses of the Italian tradition, but also of improvised meals, first of all the classic midnight spaghetti! But contrary to what some people think, they're not that easy to make. The truth is that this dish is based on the quality of the ingredients and the perfect balance of flavors as well as the impeccable cooking of the pasta. Because it is precisely in apparently simple dishes that details make the difference.

First of all, to prepare a perfect garlic, oil and chilli pepper paste, you must make sure you use top quality ingredients: a good extra virgin olive oil, a fragrant chilli pepper, and some fresh garlic and parsley.

And what about preparation? Well, if you really want to discover all the secrets to making this recipe, follow us in the kitchen: here is the recipe for spaghetti with garlic, oil and chilli pepper! Also follow our video recipe .

Spaghetti with garlic, oil and hot peppers
Spaghetti with garlic, oil and hot peppers

How to make the recipe for pasta garlic oil chilli

Let's start immediately from the first common mistake: to make this pasta you don't need half a bottle of oil, three or four tablespoons are simply enough.

Chop garlic and fresh chilli

1. Take a clove of garlic, cut it in half and remove the inner soul, so as to make the dish lighter, then start mincing it as finely as possible. Also chop the pepper and set aside

Brown the garlic and chilli

2. Take a pan and pour the oil into it. When hot, add the whole garlic and brown it well, being careful not to burn it . Also add the chilli pepper and the minced garlic and let the oil flavor for a few more seconds, then turn off the heat.

Cook the pasta and add it to the pan

3. Cook the pasta in a pot of boiling salted water and drain it al dente directly into the pan with the sauce.

Stir and serve
Stir and serve

4. Turn on the flame and stir the spaghetti well by adding a ladle of cooking water . Serve, complete with chopped parsley and serve.

Now that you know all the secrets of the garlic, oil and chilli pepper recipe, we can only wish you a good appetite and also recommend all of our best quick first courses .

Pasta with garlic, oil and chilli pepper risotto and with the bimby: two variations of preparation

There are many versions for preparing this typical first course of the Italian culinary tradition. In addition to the classic steps, you can also make risotto pasta or with the Thermomix. Let's see both versions together.

Risotto pasta

  1. After having minced garlic and chillies and having heated them with oil, you have to move on to pasta. Take a saucepan, water and coarse salt. Once the water is boiling, drop the spaghetti. And here we are, finally, with the most important secret for the success of these spaghetti: the cooking water.
  2. Cook the spaghetti for half the time in the pot, and for the rest directly in the pan with the scented oil, helping yourself with the cooking water. In this way, when the pasta is cooked again , the starch in the water together with the fats in the extra virgin olive oil will form a delicious sauce, which will make the difference between a spectacular pasta dish and a dry, slightly creamy one.
  3. In this phase, be careful not to overdo it by adding too much or too little water: the pasta will have to cook, but at the same time it shouldn't be flooded once cooked!
  4. Once you have reached the perfect consistency, turn off the heat and sauté the pasta with the chopped parsley, remove the garlic and serve while still hot.
Read also
How to make risotto pasta in a pan: have you ever tasted it?

Spaghetti garlic oil chilli with the Thermomix

Spaghetti garlic oil chilli pepper Thermomix
Spaghetti garlic oil chilli pepper Thermomix
  1. In this case, take the garlic, the parsley and the chilli pepper and put them in the jug by activating the Thermomix at vel. 7 for 5-10 seconds.
  2. Add the oil and cook everything at 100°C for 5 minutes at speed 2. 1 then set aside.
  3. Cook the pasta in boiling salted water for the time indicated, once cooked put it back in the mixing bowl together with the sauce and leave to stir for 2 minutes at speed 1
  4. Plate up and serve.

Spaghetti with garlic and oil: other variations

Sure, tradition is always tradition, but who said we can't make delicious variations of this fabulous first course? If you want to enrich the pasta with garlic, oil and chilli pepper, you can add cherry tomatoes, for example, which will give the pasta freshness .

Another idea is to make this dish according to the Calabrian variant, which includes the addition of breadcrumbs and anchovy fillets. As for the bread, toast it in a pan with oil, salt and garlic, while the anchovies can be melted in a pan together with the rest of the condiments.

On the other hand, the version of spaghetti with garlic, oil and chilli pepper with breadcrumbs is simpler, which is also called Salento style: brown the bread in a pan with a little oil for a minute and sprinkle it on the plate instead of the cheese! Do you still want a proposal? Here you are: you absolutely must try the spaghetti with garlic, oil, chilli pepper and clams. Drain the molluscs and then put them in a pan together with the oil, minced garlic and chilli pepper for a few minutes. Turn the heat back on only when you add the pasta, the cooking water to thicken and the parsley at the end of the preparation.

Read also
Homemade flavored oil: quick cooking ideas

In short, as you will have understood, there are no limits to the imagination! You can also add other vegetables, capers, anchovies, walnuts, or for those who love strong flavours, tuna roe, which you can grate directly onto the pasta once served on the plate.

For other recipes with spaghetti, we recommend all our delicious first courses !


If you have any left over, keep this first course in the fridge for a day in a well-sealed container .

Riproduzione riservata © - WT