Aglio, olio e peperoncino (garlic, oil and chilli), a traditional Italian recipe of Campania origin that is now well-known and widespread throughout Italy, simple and tasty, made with just three basic ingredients, garlic, oil and chilli pepper, no extras. Obviously, it is also extremely tasty in its gluten-free version too just like we did here.

It is also popular as the dish that saves the day at the last minute or as a late-night supper to be enjoyed with friends.


Serves 4, Preparation time 5 mins, Cooking time 10 minutes

  • 350 g. gluten-free-linguine
  • 4-5 garlic cloves, whole and chopped
  • 2 fresh or dried chili peppers
  • 8 tablespoons Extra Virgin Olive Oil (EVOO)



Start by boiling salted water.

Meanwhile, peel the garlic cloves, leaving some whole and others sliced.
In a large pan, heat the EVOO, add the garlic cloves, as soon as they start to brown, add the chopped fresh chilli or dried chilli with their seeds inside. Fry well for at least a couple of minutes. Lower the flame to a minimum.

Drain the spaghetti al dente, save a ladleful of cooking water, pour them into the pan with the garlic, oil and chilli, allow them to take on flavour. If too dry, add the ladle of cooking water. Toss well and serve.



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