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Spaghetti Aglio e Olio

A simple and quick Italian classic that highlights the beauty of garlic and olive oil in a delicious pasta dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5.5 oz 5.5oz / 160g dried spaghetti pasta
  • 3 tablespoons 3 tablespoons extra virgin olive oil
  • 2 cloves 2 garlic cloves or more if you like it extra garlicky
  • ¼ teaspoon ¼ teaspoon red pepper flakes or fresh red chilli more/less depending on your preferred spice level
  • 1 handful Handful fresh parsley leaves
  • Salt to cook the pasta Salt the pasta water generously.

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil.
  2. Once boiling, add the spaghetti and cook about 80% of the way according to package instructions, reserving some pasta cooking water.
  3. While the pasta cooks, slice the garlic and chop the parsley. In a cold frying pan, add olive oil, sliced garlic, and red pepper flakes.
  4. Heat the pan over low heat, allowing the garlic to sizzle slowly without burning.
Cooking
  1. When the garlic starts to smell aromatic, add the chopped parsley to the pan.
  2. Sauté gently, allowing the garlic to turn golden.
  3. Once the spaghetti is almost al dente, drain it but save a ladleful of pasta water.
  4. Add the drained spaghetti to the frying pan, turn up the heat to medium, and mix everything together.
  5. Pour in a ladle of reserved pasta water and toss for about 2 to 3 minutes, stirring continuously to emulsify the sauce.
Serving
  1. Plate the pasta with a good amount of garlic oil, and optionally garnish with toasted breadcrumbs or chopped parsley.
  2. Enjoy your Spaghetti Aglio e Olio!

Notes

For variation, consider adding sun-dried tomatoes, spinach, or grilled vegetables. Best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to three days.