Spaghetti Aglio Olio e Pepperonico With A Twist!


That’s my standard response to everything Italian 🙂

Be it the beautiful environs of the country, its rich culture, it’s oh so drool-worthy menfolk!, or it’s divine cuisine – my heart skips a beat for all things Italian indeed.

So, to commemorate my love for the same, here’s presenting a slightly modified version of an Italian classic which was introduced to me by an elder cousin of mine – a fellow world cuisine enthusiast.

The most humble of all pasta preparations, the very traditional aglio olio is also arguably the simplest to create.

Well, here goes my take on it:


Del Monte Spaghetti

Del Monte Extra Virgin Olive Oil

Minced Garlic

Finely chopped capsicum (a mixture of the red and yellow looks delightfully visually appeasing)

Red Chilli Flakes

Oregano Flakes

Black Pepper Powder

Salt to taste

Parmesan Cheese


Put water to boil in a large container.

Add some salt and a dash of Del Monte olive oil to it.

(TIP: This keeps the spaghetti from fusing together into one big mash of white!)

Cook the Del Monte spaghetti in this boiling water till it reaches the al dente stage.

In the meanwhile, take olive oil in a pan and sauté minced garlic.

Once lightly golden brown, add the chopped capsicum to the garlic and continue to sauté.

(TIP: Be generous with the olive oil as the very essence of aglio olio is the potent flavor which results from mixing olive oil and garlic)

Add red chilli flakes and oregano to the vegetables.

Strain the now-cooked spaghetti and keep aside for a while.

(TIP: Make sure it doesn’t go completely cold, as then it would be difficult to mix it seamlessly with the sauce)

Add the spaghetti to the sautéed vegetables and mix well.

Add salt and black pepper to taste.

Add more chilli flakes and some oregano. Mix well.

Sprinkle olive oil on top.

Let it simmer on minimum flame for about 5-7 minutes

(TIP: This helps the spaghetti absorb the aroma and taste of minced garlic)

Serve hot with grated Parmesan cheese.


Traditionally prepared only with olive oil and pepper flakes, I found aglio olio even more scrumptious with some veggies added to it.

Though not conforming to the classic Italian way of things, this version of it definitely appeased the spice-loving Indian palate of mine.

Disclaimer: Apologies for a lack of mention of the specific quantity for each ingredient used. My limited experience as an amateur cook lends me incapable of reaching an accurate verdict on the same. So, like me, go with your judgement and collective taste of the group you are feeding! 😀


~ by eugenicist on August 28, 2012.

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