Drink.  Learn.  Laugh.  Repeat.

Welcome Back!Sign in here:

Not Registered?Become one of our thirsty clan 326,879 strong:

Register Today!

Pepperoncini Pasta (Aglio Olio)

Garlic, red pepper and good olive oil makes this pasta special - great with grilled or roasted meats & seafood.

rustic bread slices & olive oil
1 pound spaghetti, or linguini
approx 6 TBS extra virgin olive oil, as needed
1/4 cup pressed garlic
3/4 tsp. red pepper flakes
1/3 cup chopped fresh parsley leaves
1-2 tsp. fresh lemon juice
sea salt and pepper
coarsely grated Parmigiano-Reggiano

Brush a few slices of rustic bread with olive oil and then cube. Place on a cookie sheet and toast in a 350-degree oven until dried and lightly browned. Reserve.

Boil pasta in 4 quarts of salted water and cook to al dente. Drain, reserving at least 1/2-cup pasta cooking water.

Meanwhile, combine 3 TBS oil, 3 TBS garlic and 1/2 tsp. salt in a large, heavy, non-stick pot; cook over very low heat, stirring regularly, until garlic is a dirty blonde color. Remove from heat. Add remaining fresh garlic, red pepper, parsley, lemon juice and 2-3 TBS pasta cooking water to skillet and stir well.

Toss pasta in cooked garlic medley, drizzling with a great olive oil and splashing with more pasta water as needed. Taste and adjust for salt and pepper. Transfer to serving bowls and sprinkle with Parmigiano-Reggiano and bread cubes. Can also be garnished with lemon zest.

Perfect accompaniments: grilled steak or pork loin, grilled salmon, roast chicken, tomato concassée or sliced tomatoes, salad, sautéed greens.

If you'd like more delicious recipes and wine pairings, join my website.

Visit 's wine and food blog Tony's Market.

If you liked this recipe, you may also like these ethnic dishes and wine recipe pairings:

Return to Recipes



Join me in a free online video class to learn the secrets to perfect pairings.

Wine of the Week

As featured on  

CTV Wine of the Week!

Byron & Harold Red Wine
Shiraz 2020,
Great Southern, Western Australia ...

Natalie MacLean

Natalie MacLean offers North America's most popular online wine and food pairing classes. She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, both selected as one of Amazon's Best Books of the Year.

Join 326,879 thirsty wine lovers who get access to all of her wine reviews by becoming a member of her site. Take a free online pairing class with her here.



Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times


Access my reviews on mobile with the bar code scanner.


Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a feisty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  




Winner World's Best Drink Writer
WFour-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award