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Spaghetti aglio e olio with hot peppers

Spaghetti aglio e olio with hot peppers

Preparation time:
25 min
Difficulty level:

Nutritional values:

56 g
15 g
30 g


Tomatoes (fresh)Tomatoes (fresh)¼ (37,5 g)
Olive oilOlive oil 25 ml
Garlic (fresh)Garlic (fresh)⅞ (2,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 1 ⅓ Teaspoon
Basil (fresh or dried)Basil (fresh or dried) ⅓ Tablespoon
Chili powderChili powder 1 Pinch(s)
Oregano (dried)Oregano (dried) 1 Pinch(s)
Parmesan cheeseParmesan cheese 10 g
Vegetable brothVegetable broth ½ Tablespoon
Spelt wholemeal spaghetti (raw)Spelt wholemeal spaghetti (raw) 80 g


Step 1:
Prepare pasta as described on the package. Collect a little of the pasta water when draining.
Step 2:
Dice tomato and place in a bowl. Finely chop the garlic, salt lightly, wait briefly and crush (the salt turns the garlic into a paste when crushed). Add the paste to the bowl as well.
Step 3:
Chop the basil, oregano, parsley, salt and hot peppers and add to the bowl. Add vegetable broth and the seasoning mixture is ready. Add about 2 ladles of the cooking water (pasta water has starch, which is essential for preparation). Stir well and infuse for 2 minutes.
Step 4:
After the pasta is well drained, fry in a hot pan for no more than 1 minute. Add seasoning mix, toss well and then add parmesan cheese.
Step 5:
Before serving, add the cold olive oil and mix. If you want, now add some hard cheese on top.

Macronutrient distribution:

The recipe Spaghetti aglio e olio with hot peppers is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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