Recipe: Classic Aglio e Olio With Pepperoncini

This Italian traditional pasta dish optimizes fresh garlic and parsley. It is one of the most simple, versatile and classic of Italian dishes.


  • 1 lb. Penne, Fusilli or Spaghetti pasta cooked al dente
  • ¾-cup Extra-virgin Olive Oil
  • ¼ -cup White wine
  • 6 ea Cloves garlic, thinly sliced
  • 1 bunch Italian Flatleaf Parsley, coarsely chopped
  • 1 Tbsp (Heaping) of Red Pepper Flake (Italians call this Pepperoncini)
  • To taste Parmigiana Reggiano or Pecorino, grated


  1. In olive oil in large saute’ pan warm the garlic slices and red pepper flakes over moderate heat
  2. Just before the garlic shows hint of browning, add white wine and reduce by half
  3. Remove from heat while the pasta complete cooking; rinse pasta with cold water
  4. Return pan to stove over moderate heat and add cooked pasta and stir well, fully incorporating the chopped parsley; add a little extra olive oil if desired.
  5. Salt and pepper to taste.
  6. Garnish with grated Parmigiana Reggiano if desired