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Capellini Aglio Olio e Peperoncino is a traditional Italian pasta dish from Naples. Translating to “Capellini with garlic, oil, and chili pepper,” this minimalist recipe highlights the bold flavors of a few pantry staples. It’s loved for its simplicity, speed, and punchy taste. Ideal for weeknight dinners or a comforting midnight snack.
⏱️ Prep Time
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 2
🔧 Equipment Needed
- Large pot (for boiling pasta)
- Large skillet or sauté pan
- Tongs or pasta fork
- Knife and cutting board
- Fine mesh strainer or colander
🛒 Ingredients
- 200g (7 oz) capellini (angel hair pasta)
- 4 cloves garlic, thinly sliced
- 4 tbsp extra virgin olive oil
- 1–2 dried red chili peppers (or ½ tsp red pepper flakes)
- Salt, to taste
- Fresh parsley, chopped (optional)
- Grated Parmesan or Pecorino Romano (optional, non-traditional)
📌 Ingredient Notes
- Capellini: Also known as angel hair, it cooks fast (2–3 minutes). Can substitute with spaghetti or linguine.
- Garlic: Slice thin for even cooking and best flavor.
- Olive Oil: Use high-quality extra virgin olive oil, as it’s central to the dish.
- Chili Peppers: Use whole dried chilies for traditional flavor, or red pepper flakes for ease.
- Salt: Salt the pasta water generously—it’s your only chance to season the pasta itself.
- Parsley & Cheese: Optional toppings—cheese is not traditional, but commonly added outside of Italy.
👨🍳 Instructions
- Boil Pasta:
Bring a large pot of salted water to a boil. Cook capellini until just al dente (about 2–3 minutes). Reserve 1 cup of pasta water, then drain. - Infuse Oil:
While pasta cooks, heat olive oil over medium-low heat in a large skillet. Add sliced garlic and whole chilies (or flakes). Sauté gently until garlic turns golden, about 2–3 minutes. Do not burn the garlic. - Combine Pasta & Sauce:
Add drained capellini to the skillet. Toss well to coat in the oil. Add a splash of reserved pasta water to help the sauce cling and emulsify. - Finish & Serve:
Taste and adjust salt if needed. Garnish with fresh parsley and (optionally) a sprinkle of grated cheese. Serve immediately.
🔢 Nutrition Facts (Approximate per serving)
- Calories: 450
- Carbs: 55g
- Protein: 8g
- Fat: 22g
- Fiber: 2g
- Sodium: 250mg
(Without cheese or added protein. Values will vary based on exact quantities and optional additions.)
💡 Tips & Variations
✅ Tips
- Don’t overcook the garlic—burnt garlic is bitter.
- Reserve pasta water before draining—it’s liquid gold for emulsifying the sauce.
- Cook pasta just until al dente; capellini cooks quickly and can turn mushy fast.
🔄 Variations
- Add protein: Toss in sautéed shrimp, anchovies, or pancetta for a heartier dish.
- Garlic confit: For a milder garlic flavor, use slow-roasted garlic.
- Lemon zest: Add zest of ½ lemon for a fresh twist.
- Breadcrumb topping: Toasted breadcrumbs in olive oil make a great crunchy garnish.
- Vegan: Naturally vegan—just skip cheese or use a vegan alternative.
