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By Emily Leary. Published Jun 25, 2014 Modified Mar 16, 2020. 530 words. About 3 minutes to read this article. Green ad links may earn me a small fee at no extra cost to you.

Spaghetti all'agliata (a spicy chilli and garlic recipe inspired by my Italian adventure)

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Spaghetti all'agliata, a spicy chilli and garlic spaghetti inspired by my trip to Italy

My love for pasta started at a young age, but spending a week in May touring Italy with Italian canned tomato producer, Cirio gave me a new appreciation of what real Italian food looks and tastes like, and reignited my passion for pasta. If you haven’t already, please do read about my stops in Venice, Tuscany, Rome and Naples.

One evening, at the Agriturismo Poggio al Tufo farmhouse in the Tuscan countryside, we ate Pici all’agliata, a thick, hand-rolled pasta with a wonderfully spicy chilli and garlic tomato sauce.

This week, I attempted to recreate the dish using a smooth, flavoured passata and plenty of fresh garlic and chilli.

Aiming to stay true to the Italian methods of cooking, this dish uses few ingredients and the sauce coats rather than drowns the firm-to-the-bite pasta.

Sadly, pici is all but impossible to pick up here in the UK, but Spaghetti Alla Chitarra is more readily available and with its thick, square shape, makes for a great alternative.

Here’s what to do to make this spicy chilli and garlic spaghetti – feeds four.

Ingredients

  • 500g (1.1 lbs) square 'guitar' spaghetti, we used Garofalo Spaghetti Alla Chitarra
  • 1 tbsp oil
  • 3 large cloves of garlic
  • 1 red chilli, desseded
  • 540g (1.2 lbs) flavoured passata (I used Cirio La Napoletana Flavoured Passata, but you could use a plain passata and just add herbs to taste)
  • Salt and pepper to taste
This chilli and garlic spaghetti features La Napoletana flavoured passata by Cirio

Instructions

  1. Put the pasta on to boil in plenty of salted boiling water
  2. Warm the oil in a large pan over a medium heat
  3. Finely chop the chilli and garlic and fry until the garlic is opaque but not browned
  4. Add the passata and heat until it thickens by about a third
  5. Drain the al dente pasta and stir into the sauce
  6. Season to taste and serve

Of course, I used Cirio’s brand of La Napoletana Flavoured Passata, not only because I’m working with them, but also because it really is a great product, made from a base of smooth, silky passata and gently flavoured with celery, onion, salt, sugar, bay leaf and paprika for a delicious, distinctively italian sauce. Pick a bottle up from Sainsbury’s, Tesco or Ocado.

What do you think of this deliciously flavoured dish?

Here's this spicy chilli and garlic spaghetti recipe again in a printable format.

Print Recipe Save Recipe Saved!
5 from 1 vote

Spaghetti all'agliata (spicy chilli and garlic spaghetti)

A spaghetti dish made using a smooth, flavoured passata and plenty of fresh garlic and chilli.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Pasta meals
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: chilli, Cirio, garlic, passata, pasta, spaghetti
Servings: 4 bowls
Calories: 554kcal
Author: Emily Leary

Ingredients

  • 500 g (1.1 lb) square ‘guitar’ spaghetti aka Spaghetti Alla Chitarra
  • 1 tbsp oil
  • 3 cloves of garlic finely chopped
  • 1 red chilli desseded and finely chopped
  • 540 g (1.2 lb) passata
  • 1/2 tsp dried oregano
  • 1 pinch salt and pepper to taste

Instructions

  • Put the pasta on to boil in plenty of salted boiling water.
  • Warm the oil in a large pan over a medium heat.
  • Add the garlic and chilli and fry for 1 minute or until the garlic is opaque but not browned.
  • Add the passata and oregano and heat for up to 10 minutes until it thickens by about a third.
  • Drain the al dente pasta and stir into the sauce
  • Season to taste and serve

Nutrition

Calories: 554kcal | Carbohydrates: 107g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 917mg | Fiber: 7g | Sugar: 10g | Vitamin A: 796IU | Vitamin C: 31mg | Calcium: 55mg | Iron: 4mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!

I toured Italy with Cirio as part of a sponsored campaign to discover ‘True Italian’. All words, thoughts and images are my own.

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  1. Jaime Oliver says

    December 31, 2014 at 11:21 pm

    This sounds like a really simple dish but packed with flavour :-)

    Reply
  2. Vicki Macdonald says

    July 07, 2014 at 10:05 pm

    What a super prize for us pasta lovers

    Reply
  3. LINDA says

    June 26, 2014 at 2:18 pm

    A superb prize x

    Reply
  4. Helen @ Fuss Free Flavours says

    June 26, 2014 at 9:47 am

    Delicious Emily.

    I really think that it was a kitchen changing experience. I was already a Cirio convert, and now am still using the products, but in a different way.

    Reply
  5. Tracy Nixon says

    June 25, 2014 at 8:42 pm

    Thank you! You really are a lovely lovely blogger!

    Reply

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