Margarita's International Recipes

A Calabrian Menu

Spaghetti Aglio, Olio e Peperoncini

Pasta with Garlic, Olive Oil and Chiles

The use of peppers is very comon in Calabrian cuisine, and here they showed, in a very subtle way, in this simple pasta dish, adding an extra dimention. The sauce was quite good, but there wasn't nearly enough of it. If you mix the amounts of sauce this recipe produces with one pound of spaghetti, you won't be able to taste it at all. It's probably enough for about a 1/4 lb of pasta. Alas, if you quadruple the sauce, you are talking about an incredibly large amount of oil. So what I'd do, if I made this again, is perhaps use 1/2 to 2/3 cups of olive oil and quadruple all the other ingredients.

The recipe below is the original recipe, as I made it.

Pasta with Garlic, Olive Oil and Chiles



In a medium size pan, heat the oil. Add the chiles, parsley and garlic. Stir and cook until the garlic is soft.

Meanwhile, boil the pasta in a pot of salted water.

Strain the pasta and mix with sauce. Add salt to taste and serve.

Adapted from a recipe at

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