Spaghetti Aglio Olio: The Mortar and Pestle Method

Last updated: May 2026

This pesto is a condiment I created for the world-famous dish: Spaghetti Aglio Olio e Peperoncino or spaghetti with garlic, olive oil, and chili. I realized that there was a possibility to turn that dish into a pesto using the mortar and pestle. With just three ingredients, you can have a fantastic, delicious base ready for any quick lunch or dinner. 

Spaghetti Aglio Olio e Peperoncino comes from Naples and its surrounding areas in the region of Campania, even though many other Italian regions have appropriated this genius recipe for their kitchens! We love to make this dish at midnight with friends during the long summer nights. Why? Because it's easy to prepare, has just 3 ingredients readily available, and can be made in just a few minutes. 

Hi, my name is Alessandra Lauria, I am a Sicilian pasta maker expert, a dinner party host, and creator and founder of The Pasta Studio - an online (and offline) pasta school. As my roots are Sicilian, I tend to share what’s locally delicious to me. Hope you will enjoy it as much as I do!

Once I decided to make a pesto out of this recipe, using the mortar and pestle was the obvious choice. It helps break down the chili pepper while perfectly blending with the lemon juice and olive oil.

Why in the KROK

The KROK's unpolished Thai granite interior grips garlic cloves and chili pieces so they crush efficiently under the heavy pestle rather than bouncing around the bowl. The 3-cup surface area gives you room to swirl in olive oil and lemon juice with a circular motion, creating a quick emulsion that clings to spaghetti instead of pooling at the bottom of the plate. Because granite stays cool, the basil bruises gently and stays bright green rather than oxidizing into a dull gray paste. 

More to make in your KROK

Enjoyed this one? Try our classic basil pesto, rocket & walnut pesto or almond & lemon pesto next — all made in the same mortar and pestle.

Alessandra's Spaghettata with Mortar and Pestle

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Category

Pesto

Servings

1

Prep Time

5 minutes

This easy to make pesto will help you cook up Spaghetti Aglio Olio e Peperoncino any day of the week!

Author:

Alessandra Lauria

Ingredients

• 16g of garlic

• Juice of 1 small lemon

• The tip of fresh chili (Italian red pepper chili)

• 10g of fresh basil

• 3 tbsp of Extra Virgin Olive Oil

• Pinch of sea salt

• Mortar and Pestle

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Directions

1. Juice the lemon and set it aside.  Pick the basil leaves and give them a quick wash.

   

2. Add the garlic and chili into the mortar with a pinch of salt and break down with the pestle. Then add the basil leaves and break those down as well.

   

3. Next, add the olive oil while mixing with the pestle. Finally, add the lemon juice while continuing to mix.

   

Recipe Note

Uses:

To create the classic Spaghetti Aglio Olio e Peperoncino, mix your pesto with the pasta and a bit of pasta water. You can also use this pesto as a dressing for salads or on top of fish, if you want to add a spicy kick to your dish.

It is a pesto that you can always leave ready in the fridge as it’s vegan and does not have ingredients that go bad. However, just bear in mind that the lemon juice can start to taste bad after a while.

Frequently Asked Questions

Can you make aglio olio sauce in a food processor?

You can, but it will be a different sauce. A processor minces garlic and chili into a fine, watery paste that lacks the rustic texture and controlled heat of hand-crushed ingredients. The mortar method bruises garlic just enough to release its oils while leaving tiny chunks that catch on the pasta and create bursts of flavor. It also prevents over-processing the chili, which can turn bitter when pulverized.

Is the KROK mortar too big for a small-batch condiment like aglio olio?

Not at all. While this recipe is small, the KROK's 3-cup bowl is actually ideal for emulsifying. You need surface area to swirl olive oil and lemon juice into the garlic-chili base without spilling. A cramped, small mortar forces liquids up and over the sides, making it hard to incorporate evenly. The KROK's wide bowl lets you work quickly and cleanly.

How long does this aglio olio condiment last?

Fresh mortar-made aglio olio condiment lasts up to 5 days refrigerated in an airtight container. Because it contains fresh lemon juice, the bright acidity will mellow after day 3. For best flavor, make it fresh the day you plan to use it. The mortar method is so fast that it takes less time than boiling the pasta. If storing, press plastic wrap directly onto the surface to minimize air contact with the lemon juice.