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Spaghetti Aglio e Olio

A fast spaghetti aglio e olio with sliced garlic, olive oil, chilli and parsley, using pasta water to create a glossy coating.

By Gary Burfield-Wallis First published Updated
Spaghetti aglio e olio twirled on a plate with garlic and parsley.

At a glance

Recipe summary

Prep
5 min
Cook
15 min
Total
20 min
Serves
Serves 4
Skill
Easy

Spaghetti aglio e olio depends on a few ingredients being handled carefully: gently coloured garlic, good olive oil and enough starchy pasta water to make a light coating rather than an oily puddle.

Garlic, chilli, parsley and olive oil being added to spaghetti aglio e olio.
The simple flavour base: garlic, chilli, parsley and olive oil.
Spaghetti aglio e olio being twirled and plated with tongs.
Kitchen tongs make it easier to toss and portion the finished spaghetti.

What you need

Ingredients

Metric US Ingredient
450 g 1 lb spaghetti
4 cloves 4 cloves garlic Thinly sliced.
120 ml ½ cup extra-virgin olive oil
Pinch Pinch red chilli flakes Add more to taste.
120 ml ½ cup pasta cooking water Reserve before draining.
Small handful Small handful fresh parsley Chopped.
To taste To taste salt and black pepper

How to make it

Method

  1. Bring a large saucepan of well-salted water to the boil. Cook the 450 g spaghetti until al dente.
  2. While the pasta cooks, warm the 120 ml olive oil in a wide frying pan over low to medium heat.
  3. Add the 4 sliced garlic cloves and cook gently for 2 to 3 minutes, until pale gold. Add the chilli flakes for the final 30 seconds.
  4. Reserve 120 ml pasta water, then drain the spaghetti.
  5. Add the spaghetti to the garlic oil. Toss continuously, adding the reserved pasta water a little at a time until the oil and water form a glossy coating.
  6. Season with salt and black pepper, fold through the chopped parsley and serve immediately.

Useful notes

Equipment

  • Large saucepan
  • Wide frying pan
  • Kitchen tongs
  • Colander

Substitutions

  • Use gluten-free spaghetti when required.
  • Add cooked prawns or sliced chicken for a more substantial meal.
  • Parmesan, toasted pine nuts or cherry tomatoes can be added at the table, though they are not part of the classic base.

Allergen notes

  • Standard spaghetti contains wheat and gluten.
  • Optional Parmesan contains milk and pine nuts are tree nuts.

Storage

This pasta is best eaten immediately. Cool leftovers promptly and refrigerate for up to 2 days, then reheat with a splash of water until piping hot.

Tips

  • Keep the garlic pale gold; dark garlic tastes bitter.
  • Pasta water is what helps the oil cling to the spaghetti rather than pooling on the plate.
  • Have every ingredient ready before the pasta is drained because the final tossing happens quickly.