Aglio e Olio Peperoncino
This is an authentic Aglio e Olio Peperoncino recipe passed down by master Italian chef Tsutomu Ochiai. By drawing out the fragrance of garlic and Italian parsley, and adding a secret ingredient—ground sesame seeds—it creates a rich, emulsified sauce.
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🍳 Cooking Flow
Slice the garlic, remove the seeds from the chili pepper, and chop the parsley → Boil the pasta in water with a 1.2% salt concentration → Sauté the garlic, chili pepper, and parsley in olive oil in order, then add pasta water and a splash of water → Toss the cooked pasta with the sauce, turn off the heat, and mix in olive oil and ground sesame seeds → Plate the pasta and garnish with parsley
Cooking Steps
Brief Cooking Order
Slice the garlic, remove the seeds from the chili pepper, and chop the parsley → Boil the pasta in water with a 1.2% salt concentration → Sauté the garlic, chili pepper, and parsley in olive oil in order, then add pasta water and a splash of water → Toss the cooked pasta with the sauce, turn off the heat, and mix in olive oil and ground sesame seeds → Plate the pasta and garnish with parsley
Introduction
This is an authentic Aglio e Olio Peperoncino recipe passed down by master Italian chef Tsutomu Ochiai. By drawing out the fragrance of garlic and Italian parsley, and adding a secret ingredient—ground sesame seeds—it creates a rich, emulsified sauce.
Step 1
Crush the garlic (1 clove) using the bottom of a bottle to peel it, then slice it with a knife.
Step 2
Split the chili pepper (1 piece) in half and remove the seeds inside.
Step 3
Place olive oil (2 tablespoons) and garlic in a frying pan over medium heat and sauté slowly.
Step 4
Add salt to the pot of water to reach a 1.2% concentration, and start boiling the pasta once it reaches a boil.
Step 5
Once the garlic turns golden brown, add the chili pepper.
Ingredients List
Important Notes
💡 Start heating the garlic in a cold pan with the oil to slowly draw out its fragrance.
⚠️ Once the Italian parsley is added, turn off the heat immediately to prevent burning and use residual heat to cook it through.
✨ Adding ground sesame seeds at the end creates a plant-based, cheese-like richness and helps emulsify the sauce.
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