AGLIO OLIO PEPERONCINI WITH FIOCCHI DI GUSTO
PREP TIME
5 Minutes
COOK TIME
10 - 12 Minutes
SERVES
4
LEVEL
Beginner
ABOUT THE RECIPE
Aglio olio peperoncini is a study in simplicity—good olive oil, pasta, garlic, and a little heat coming together to create something far greater than the sum of its parts. Here, Fiocchi di Gusto brings its signature blend of garlic, Calabrian chili, parsley, and white pepper to the classic Italian preparation, creating a beautifully savory sauce with gentle warmth and depth.
It is the kind of dish made for an unhurried evening at the table: uncomplicated, comforting, and best enjoyed with good bread, a fresh salad, and the people gathered around it.
INGREDIENTS
12 oz spaghetti or linguine (dried pasta)
¼ cup Oliva extra-virgin olive oil
4–6 garlic cloves, thinly sliced
1–1½ tsp Fiocchi di Gusto blend (adjust for heat preference)
½ cup reserved pasta cooking water
¼ cup fresh parsley, chopped (for garnish)
Freshly grated Parmesan or Pecorino cheese (for serving, optional)
Lemon zest from 1 lemon (optional, for brightness)
PREPARATION
Cook the Pasta
Bring a large pot of salted water to a boil (use about 1 Tbsp sea salt per 4 quarts water). Add the spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve ½ cup of the pasta cooking water before draining. Drain the pasta but do not rinse—return it to the pot or a large bowl.
Prepare the Sauce
While the pasta cooks, heat Oliva extra-virgin olive oil in a large skillet over medium-low heat. Add the sliced garlic and cook 2–3 minutes, stirring frequently, until golden and fragrant (do not let it brown or burn, as it will turn bitter).
Infuse with Blend
Add 1 tsp Fiocchi di Gusto blend to the skillet. Stir for 30–60 seconds to release its garlic, chili, and herbal aromas into the oil.
Combine
Add the drained pasta to the skillet with the flavored oil. Toss to coat evenly. Pour in the reserved pasta water a splash at a time (start with ¼ cup) and toss vigorously over medium heat for 1–2 minutes—the starch from the water will emulsify with the oil to create a silky sauce. Taste and add the remaining ½ tsp Fiocchi di Gusto if more depth is needed.
Finish and Serve
Remove from heat. Stir in lemon zest if using for a fresh lift. Divide into bowls. Garnish with chopped parsley and a light sprinkle of extra Fiocchi di Gusto for aroma. Serve with grated cheese on the side if desired.
Tips for Best Results
Pasta Quality: Use a high-quality dried pasta for the best texture and a sauce that holds beautifully to each strand.
Fiocchi di Gusto: Adjust the amount to your preferred level of heat. Start with less and add more to build the flavor gradually.
Variations: Add sautéed shrimp or tender greens such as spinach for a more substantial dish, or finish with Quartet Peppercorn Medley for an additional layer of peppery warmth.
Make Ahead: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water to bring back the sauce's silky texture.