Spaghettoni Aglio, Olio e Peperoncino

This is an iconic recipe in Italian cuisine. And so, so easy! The secret is in cooking the garlic without burning it and to let it infuse the extra virgin olive oil. In my take on this classic, I add bread crumbs at the end to give it a nice crunch as well as lemon zest! Aglio olio pepperoncino brings back so many memories: It’s that classic pasta dish that’s perfect for any occasion.

I am sure that 90 percent of young Italians would say that there is nothing better than aglio olio e pepperoncino at five o’clock in the morning—just back from a night at the club!

– Luca Manfe


  1. In a frying pan on medium heat, heat up ¼ cup of extra virgin olive oil. Add the garlic and the red pepper flakes. Cook until the garlic gets soft, but not brown.
  2. In another pan, toast the bread crumbs with very little oil and salt.
  3. Cook the pasta in salted water for recommended time on package drain al dente and pour into the pan with the oil with garlic and pepper flakes.
  4. Add the parsley, stir and serve, topped with the toasted bread crumbs.

Buon Appetito!










500 gr spaghettoni

2 garlic cloves, peeled and thin sliced

1 teaspoon red pepper flakes (or more if you like it very spicy)

1/3 cup  breadcrumbs

chopped 1 bunch of parsley

olive oil