Print

Spicy Pici Aglio e Olio Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 88 reviews

Spicy Pici Aglio e Olio is a fiery twist on the classic Italian pasta dish, featuring hand-rolled semolina dough noodles tossed in a fragrant sauce of garlic and Calabrian chile paste, finished with fresh herbs for a vibrant, bold flavor. This rustic recipe highlights the chewy texture of pici pasta and the perfect balance of heat and fragrance, ideal for spice lovers craving a quick yet satisfying meal.

Ingredients

Pasta

  • 1 lb semolina pasta dough
  • Semolina flour, for dusting

Sauce

  • 1 tbsp extra virgin olive oil
  • ⅔ cup extra virgin olive oil
  • 4 garlic cloves, sliced into thin matchsticks
  • 1 tbsp Calabrian chile paste (or substitute 2 tsp crushed red pepper flakes)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup minced fresh herbs (flat-leaf parsley, thyme, oregano)

Instructions

  1. Prepare the Pici Pasta: Lightly dust a clean work surface with semolina flour. Roll out the semolina pasta dough into long, thin ropes about the thickness of a pencil, then cut and hand-roll into long strands typical of pici pasta. Set aside while preparing the sauce.
  2. Heat the Olive Oil: In a large skillet or frying pan, combine 1 tbsp plus ⅔ cup of extra virgin olive oil over medium heat. Warm until shimmering but not smoking to gently infuse flavors.
  3. Sauté the Garlic: Add the thinly sliced garlic matchsticks to the warm oil. Cook gently, stirring occasionally, until the garlic is golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic to maintain a mellow bitterness.
  4. Add the Calabrian Chile Paste: Stir in the Calabrian chile paste or crushed red pepper flakes, letting the mixture cook for another 1-2 minutes to meld the spicy and garlicky flavors into the oil.
  5. Cook the Pici Pasta: Bring a large pot of salted water to a boil. Gently add the prepared pici pasta and cook until al dente, about 3-4 minutes depending on thickness. Drain reserving a small cup of pasta cooking water.
  6. Toss Pasta in Sauce: Transfer the drained pasta to the skillet with the spicy garlic oil. Toss well to coat evenly, adding reserved pasta water a little at a time if the sauce seems dry, to help it cling to the strands.
  7. Season and Garnish: Season with kosher salt and freshly ground black pepper to taste. Remove from heat and stir in the minced fresh herbs (parsley, thyme, oregano) for a fresh herbal kick.
  8. Serve: Plate the spicy pici aglio e olio immediately while warm. Optionally drizzle a little more olive oil or sprinkle extra herbs for presentation and added flavor.

Notes

  • Use Calabrian chile paste for authentic depth; crushed red pepper flakes can be used as a milder alternative.
  • Be cautious not to overcook the garlic, which can develop a bitter taste if burnt.
  • Reserve pasta water to help loosen the sauce and improve coating on the pasta strands.
  • Fresh herbs add brightness; feel free to adjust the herb combination based on availability or preference.
  • Pici dough can be substituted with other thick, hand-rolled pastas like trofie or thick spaghetti if needed.

Find it online: https://justsosavory.com/spicy-pici-aglio-e-olio-recipe/