Spaghetti With Garlic, Olive Oil and Chile Pepper Simple!

READY IN: 25mins
Recipe by kiwidutch

I make this all the time and just love it. Please adjust pepper to your tastes. Also, we serve with fresh grated Parmigiano Reggiano and a good crusty french bread.

Top Review by run for your life

yum! I used about 1/2 lb spaghetti, 4 Tbs of olive oil and subbed 1/2 tsp dried oregano for the parsley as suggested by the recipe on my box of spaghetti. Such a quick and easy meal! Thanks!

Ingredients Nutrition


  1. Cook pasta in boiling, well-salted water, following package directions to avoid overcooking.
  2. While pasta is cooking, heat olive oil over medium-low heat in a large skillet and add garlic, cooking gently until garlic is soft.
  3. Remove from heat and stir in crushed chile pepper.
  4. The moment the pasta is ready, drain, reserving about 1 cup of the cooking water, and add pasta to skillet.
  5. Toss with oil and garlic until well mixed, adding some of the cooking water if pasta seems too dry.
  6. Add parsley and toss again. Correct seasoning and serve immediately.

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