Spaghetti Aglio, Olio e Peperoncino is one of the simplest, most iconic dishes in Italian cuisine. Made with garlic, olive oil, and chili flakes, it's quick, flavorful, and comforting in every bite. In this version, we're adding a twist-roasted cherry tomatoes-to bring in a burst of sweetness that beautifully balances the spiciness and deepens the flavor.
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This dish is a classic for a reason, it's amazingly easy and stunningly delicious. Every time it blows my mind how can 3 simple basic ingredients when mixed and cooked together create such a deep and intense flavor.
The oil is slowly infused with the garlic flavor and the chili spiciness, making it a perfect condiment for any type of pasta shape! The roasted cherry tomatoes will add some sweetness and acidity which makes each bite explode with flavor! If you don't want to add the tomatoes, you can omit those steps and make the classic "Aglio, olio e peperoncino", this way you'll have a meal on the table in less than 15 minutes!
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🔄 Substitutions
- Garlic → No real substitute here-but if you're sensitive, use roasted garlic for a milder flavor.
- Spaghetti → Swap with gluten-free pasta or linguine, if preferred.
- Cherry tomatoes → Use grape tomatoes, Roma tomatoes (cut into chunks), or even sun-dried tomatoes in oil for a more intense flavor.
- Red pepper flakes → Fresh chili or chili oil can also be used.
🍝 How to make roasted cherry tomatoes
I always wanted to try confit tomatoes but I didn't want to wait hours for a meal. Instead, I quickly oven roasted the tomatoes and the result blew my mind!
Cherry tomatoes are particularly indicated for this because of their intense flavor and sweetness (check out also this roasted cherry tomato pasta sauce recipe). They pair so perfectly with this pasta aglio, olio and peperoncino. I tried it with many tomato varieties and it's always a nice result, like in this Roasted Tomato Eggs in Purgatory. You can either roast them at high temperature for 10-15 minutes or if you're in a hurry put them under the broiler. They will caramelize nicely in as quickly as 5 minutes.
🍽 Serving Suggestions
Serve this pasta warm, directly from the pan, garnished with extra roasted tomatoes and a sprinkle of chopped parsley. Pair it with a crisp white wine like Pinot Grigio or Vermentino and a simple arugula salad for a light, flavorful Italian meal.
You can also serve it with crusty bread to mop up the garlicky oil left on the plate-it's too good to waste!
🧊 Storage and Reheating
Fridge: Store leftovers in an airtight container for up to 2 days.
Reheating: Gently reheat in a skillet with a splash of olive oil or water. Avoid microwaving if possible-it can make the pasta dry and rubbery.
Freezing: Not recommended, as garlic and tomatoes tend to lose their texture when thawed.
💭 Recipe FAQs
Of course! Just reduce the red pepper flakes or skip them altogether if you're not a fan of heat.
Peel and slice fresh garlic for the best texture and taste. In Italy, it's also common to keep the garlic with the peel (called 'in camicia' - in a shirt) to get a milder garlic taste.
If you have some leftovers or store-bought roasted cherry tomatoes, feel free to use them! Just warm them through in the pan with the garlic oil.
⭐ Top tip
Toss the pasta directly into the pan with the garlic oil and roasted tomatoes off the heat, then stir in a splash of reserved pasta water. This technique emulsifies the oil and water, giving you a glossy, perfectly coated pasta.
If you like this recipe, try also these other Spaghetti recipes:
- Spaghetti with Eggplant and Mozzarella
- Squid Ink spaghetti with Squids
- Cavolo Nero Pesto with Burrata
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If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Ingredients
Method
- Bring to boil a large pot of salted water.
- Spread the halved or quartered cherry tomatoes on a sheet pan over parchment paper or aluminum foil, then drizzle with olive oil, sprinkle a little bit of sugar, then add the salt and some chilli pepper flakes.
- Toss with your hands to coat them well, then spread them again and put in a preheated oven at 220°C (430°F) on the top rack for about 10-15 minutes or under the broiler for about 5 minutes or until they start to caramelize.
- Add the spaghetti to the boiling water and after a few seconds mix with a fork or tongs so they don't stick together.
- Add the olive oil in a large pan with the garlic and cook at low heat so the garlic will confit and will not burn. If it browns too quickly, remove the pan from the heat for a little bit so the oil will cool down.
- When the tomatoes are caramelized, take them out of the oven.
- Remove the pan with oil from the heat, drain the pasta and add it to the pan (be careful, if the oil is too hot the water drops will "explode" at contact and will splatter all over).
- Add the chilli pepper flakes and toss the pasta well so it gets nice and oily. Serve with the roasted tomatoes on top, some shredded basil and grated Pecorino cheese.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
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