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spaghetti with garlic and oil
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Spaghetti Aglio Olio Peperonicino alla Kathy

A simple Roman classic with olive oil, garlic and red pepper flakes, with a twist
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Class Recipe, Italian
Servings 2


  • 180 grams spaghetti
  • 3 Tbsp extra virgin olive oil
  • 2 cloves of garlic sliced
  • a big pinch of red chili pepper flakes
  • pinch of salt
  • a dusting of Parmigiano/Pecorino to finish
  • 1 can cannellini beans drained
  • 1 large bunch arugula washed and de-stemmed.


  • Start your good-sized pot of salted water on boil.
  • Drizzle olive oil into a warm sauté pan. Add the garlic cloves, sliced, the chili peppers, and 1-2 sprigs of fresh parsley. Heat on medium, and sauté for a few minutes. Turn off heat.
  • Meanwhile, add the pasta to the pot of salted boiling water. Cook for 1 minute less than the time indicated on the package, drain but keep a cup of the pasta cooking water.
  • Put the drained spaghetti into the pan with the garlic, oil, and chili peppers, add the white beans and stir for a minute. Add a 1/4-1/3 cup of the pasta water and the arugula, and sauté to wilt the arugula making sure the "sauce" coats the pasta. Salt to taste.
  • Dust with grated Parmigiano/Pecorino and serve.


The addition of the white beans and arugula beefs up a very simple Roman classic. You can also add tuna (or other zucchini) when you add the white beans for an even more substantial twist.
Keyword Garlic, Peppers

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