Of which 3.1 g sugars and 2.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Olive oil, garlic, adjustable heat
Allergens gluten
Spaghetti aglio, olio e peperoncino
Garlic, olive oil and chili
Glossy strands, mellow garlic and heat that builds gradually. It's a classic tied to Neapolitan cooking and found all over Italy. Here, a small emulsion of olive oil and starchy water keeps the dish from ending up dry or with fat pooled at the bottom.
Ingredients
- 180 g (6½ oz) dried spaghetti
- 30 g (1 oz) extra-virgin olive oil
- 10 g garlic, peeled
- ½ g dried chili flakes
- 5 g fresh parsley
- water and coarse salt for cooking the pasta, as needed
Method
- Bring the water to a boil in a covered pot. Weigh the olive oil into a small bowl so the amount doesn't creep up as you cook.
- Slice the garlic evenly, 1–2 mm thick. Remove the central sprout if it's green and prominent.
The full method (12 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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