Spaghetti Aglio e Olio

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Aglio e olio is the pasta Romans cook at midnight: spaghetti, garlic, olive oil, chili and parsley, and nothing else. When it is done well it is glossy, fragrant and deeply satisfying.

The sauce is made by emulsifying oil with starchy pasta water. Do not skip the pasta water, and do not let the garlic brown.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Imad 786 on Unsplash; Photo 2: adrian vieriu on Pexels; Photo 3: Andaru Firmansyah on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Spaghetti Aglio e Olio

Author: KP Cooking Method: Pan-Frying Cuisine: Italian Courses: Dinner, Lunch Recipe Keys: B Budget-Friendly Quick Meals Vegan

Prep Time 5 mins Cook Time 15 mins Total Time 20 mins

Servings: 4

Description

Spaghetti with golden garlic, olive oil, chili and parsley. A classic Roman pantry pasta made with just a handful of ingredients.

Ingredients

Servings

• 400 g spaghetti (14 oz)
• 80 ml extra-virgin olive oil (⅓ cup)
• 6 cloves garlic (thinly sliced)
• ½-1 tsp chili flakes
• 3 tbsp chopped parsley
• salt (about 10 g per litre of pasta water)
• black pepper

Instructions

1. Boil the pasta in generously salted water until 1 minute short of the packet time. Save 1 cup of pasta water, then drain.
2. Warm the oil and garlic in a large pan over low heat for 3-4 minutes until pale gold and fragrant. Add the chili for 20 seconds. Do not let the garlic brown.
3. Add the pasta and ½ cup of pasta water. Toss over medium heat 1-2 minutes until the sauce turns creamy and clings.
4. Add the parsley and pepper, adding more pasta water if needed. Serve at once.

Note

Start the garlic in cold oil. The starchy water emulsifies the sauce. Add sautéed shrimp or chickpeas for protein. Best fresh; keeps 2 days in the fridge.