Spaghetti Aglio, Olio e Pepperoncino

Secondo - Main Course


1 LB. of Botticelli Spaghetti
½ of Botticelli Extra Virgin Olive Oil
3-4 garlic cloves, minced preferably
2 teaspoons of crushed red hot pepper flakes (depending on the strength of spice you’re looking for)
1 pinch of salt
Chopped parsley (as desired)


  1. Boil a large pot of water.
  2. Heat up the oil in a pan.
  3. Sauté garlic and crushed red pepper flakes in olive oil.
  4. Add parsley.
  5. Throw pasta into the pot of boiling water.
  6. Drain pasta and mix with olive oil mixture.

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