Recipes / Pasta
Spaghetti Aglio e Olio
The classic Roman pantry pasta: garlic, olive oil and chili flakes. Five ingredients, huge flavor.
Prep5 min
Cook15 min
Total20 min
Serves2
LevelEasy
Ingredients
- 8 oz (225 g) spaghetti
- 1/3 cup (80 ml) extra-virgin olive oil
- 5 cloves garlic, thinly sliced
- 1/2 teaspoon red chili flakes, or to taste
- 1/4 cup chopped fresh parsley
- Salt, to taste
- Grated Parmesan, optional
Instructions
- Boil the spaghetti in well-salted water until just al dente. Save 1 cup of the pasta water, then drain.
- While the pasta cooks, warm the olive oil in a large pan over low heat. Add the garlic and cook gently for 2 to 3 minutes until pale gold. Do not let it brown.
- Add the chili flakes, cook for 30 seconds, then add 1/2 cup of pasta water.
- Toss in the spaghetti and cook for 1 minute, adding splashes of pasta water until the sauce turns glossy and clings to the noodles.
- Stir in the parsley and serve right away, with Parmesan if you like.
Chef's tips
- Slice the garlic instead of mincing it. It's much harder to burn.
- The starchy pasta water is what turns the oil into a silky sauce.
Cooking times and temperatures are a guide and vary by equipment. Always cook meat, fish and shellfish to a safe internal temperature and check ingredients for allergens. See our disclaimer.
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