Aglio, Olio e Peperoncino Recipe

Aglio, Olio e Peperoncino Recipe

A deliciously vegetarian aglio, olio e peperoncino recipe 

Cindy Lam  Cindy Lam  on 11 Jan '16

Serving: 1 person

Preparation time: less than 5 minutes

Cooking time: less than 10 minutes


  • 1 - 2 garlic cloves, finely chopped
  • 1 small sprig of sage, finely chopped
  • 1 small anchovy *optional*
  • 1/2 tsp dried chilli flakes
  • 1/4 cup grated parmesan
  • 100g pasta (spaghetti/tagliatelle/linguine) 
  • extra-virgin olive oil


  1. Bring a pot of salted water to a boil. Cook the pasta according to its packaging label. Drain the pasta approximately 1 minute before it turns al dente. Reserve a small cup of the pasta water for later. 
  2. Preheat a frying pan with 2 - 3 tbsp olive oil on medium heat. Cook the garlic, anchovy, chilli flakes, and sage for 2-3 minutes. Stir occasionally to avoid burning the garlic and reduce heat if necessary.  
  3. Add the cooked pasta with a ladle of pasta water to the frying pan. Sprinkle a generous amount of grated parmesan and mix well. Season and turn the heat off.  
  4. Transfer the pasta to a plate, add a drizzle of olive oil and grated parmesan before serving. Enjoy!  

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Cindy Lam

Cindy Lam

I am here to promote a vegetarian home cooking culture.

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