Spaghetti With Garlic, Olive Oil and Chile Pepper Simple!

Total Time
Prep 10 mins
Cook 15 mins

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.


  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.
Most Helpful

5 5

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!

4 5

I was always looking for a recipe that was close to Brio's Tuscan Grill. DH raves about their pasta - how it was so light, but still full of flavor. This is the closest that I have been able to find, and I know it would have turned out even better with fresh ingredients. I substituted with dried parsley & dried garlic, and even those were a little old. I served alongside Chicken Parmigiana, and it was delicious!

5 5

Fantastic and very easy recipe. It would make a perfect sidedish or a meatless meal. I made it for my lunch. There was just enough spice, due to the crushed red pepper, and the garlic was the perfect amt. I loved the colors the parsley and red pepper flakes added. Yummy!