Aglio, Olio e Peperoncino (Garlic, Oil and Chili Pepper) is a classic Italian staple pasta dish. It's the easiest, quickest and tastiest pasta dish you can cook! But if you want to take it up a notch, then try this version with roasted cherry tomatoes and it will immediately become your new favorite dish.


6 ounces Spaghetti
5 Garlic cloves, halved
1/3 cup EV Olive OIl
1/2 tablespoon Chili Pepper flakes
10 Cherry tomatoes, halved
Basil leaves
Pecorino cheese, grated


Step 1
Bring to boil a large pot of salted water.\r\n

Step 2
Spread the 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.

Step 3
Toss the spaghetti in the boiling water and after a few seconds mix with a fork or tongs so they don't stick together.

Step 4
Add the olive oil in a large pan with the garlic and fry at low heat so the garlic will cook but not burn. If it browns too quickly, remove from the heat for a little bit so the oil will cool down.

Step 5
When the tomatoes are caramelized, take them out of the oven (if instead it takes too long, put them under the grill for a few minutes).

Step 6
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 \

Step 7
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.