Pasta with Garlic, Olive Oil, and Chili Pepper

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Pasta with Garlic, Olive Oil, and Chili Pepper


  • 200 ml of water
  • 400 g of re-milled durum wheat semolina
  • 100 g of extra virgin olive oil
  • 4 large-sized chili peppers
  • 3 cloves of Nicastro pink garlic
  • Parsley to taste


  1. Select one chili pepper, wash it, and dry it thoroughly. Place the flour and the chili pepper in a blender and blend until almost powdered.
  2. Place the flavored flour in a mound shape. Add water in the center and then a tablespoon of oil. Begin mixing with a fork to combine and then use your hands.
  3. Knead the dough until it becomes smooth and elastic. Shape it into a ball, cover it with a clean cloth, and let it rest for at least 30 minutes.
  4. Roll out the pasta using a rolling pin or a pasta machine.
  5. To prepare the spaghetti with garlic, olive oil, and chili pepper, start by cooking the pasta in boiling salted water to taste. Cook the spaghetti until al dente and meanwhile, prepare the sauce.
  6. Peel the cloves of Nicastro pink garlic, halve them, and remove the core. Take the fresh chili pepper and slice it, removing the stem.
  7. Heat the olive oil in a large pan over low heat. Add the garlic and chili pepper. Sauté the mixture over very low heat, ensuring the chili pepper and garlic do not burn but only sauté for a couple of minutes.
  8. Towards the end of cooking, add a ladle of pasta cooking water. Combine everything and serve the homemade spaghetti hot with a generous sprinkle of parsley.

Enjoy your meal!

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