Spaghetti Aglio e Olio
Garlic, olive oil, chilli and pasta water turned into a glossy sauce. The pantry dinner every cook should know.
By Maa Di Rasoi ·
Spaghetti Aglio e Olio
Ingredients
- 200 gspaghetti
- 60 mlextra-virgin olive oil
- 5garlic cloves, thinly sliced
- ½ tspchilli flakes
- 2 tbspparsley, chopped
- —Salt, for the pasta water
Quantities scale from the tested 2-serving batch. Cooking times may change for large batches.
Method
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Boil the spaghetti in well-salted water until 1 minute short of al dente. Save 1 cup of pasta water.
Meanwhile, warm the oil and garlic together over low heat until the garlic is pale gold, about 4 minutes.
Add the chilli flakes, then the drained pasta and half a cup of pasta water.
Toss hard over medium heat for 1–2 minutes until the sauce turns cloudy and clings. Add more water if dry.
Finish with parsley and serve immediately.
Notes & substitutions
- Start the garlic in cold oil so it browns evenly and never turns bitter.
Diet & allergens
- Gluten (wheat)
Based on the listed ingredients. Check labels on packaged products such as hing, which is often blended with wheat flour.
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