Pic of Linguine with chilli, parsley and garlic (alio Olio)

Linguine with chilli, parsley and garlic (alio Olio)

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Vegetarian mains

Linguine with chilli, parsley and garlic (alio Olio)

Main Serves 5 15 min
Pasta with garlic, oil and chilli (Aglio olio peperoncino) is also known as the 'cook's emergency dish', because it's made in a jiffy and out of the store cupboard. Tossed with plenty of parsley, this is a favourite summer lunch. Its clean, simple taste is a great tonic for a jaded palate.


  • 350g linguine (or spaghetti)
  • 2 tbsp olive oil
  • 2 red chillies, deseeded and finely chopped
  • 3 garlic cloves, finely chopped
  • pinch dried chilli flakes
  • 2-3 tbsp fresh parsley, chopped
  • salt and pepper


Prep time: 5 min
Cooking time: 10 min
  • Step 1

    Cook the pasta in a large pan of boiling salted water until al dente.
  • Step 2

    Meanwhile, heat the olive oil in a medium pan, add the red chillies and cook gently for 3 minutes. Add the garlic and cook for 2 minutes, being careful not to let it brown. Add the dried chilli flakes and parsley and remove from the heat.
  • Step 3

    Drain the pasta and add to the chilli, parsley and garlic, mixing well over a low heat. Season to taste and serve at once.

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