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Spaghetti Aglio e Olio Recipe

Spaghetti Aglio e Olio Recipe

By What’s Baking

Al dente spaghetti tossed in a fragrant olive oil infusion with garlic, chili flakes, and fresh parsley, delivering a perfect balance of heat, richness, and simplicity.
Difficulty:
Beginner
Prep Time:
5 mins
Cook Time:
10 mins
Serves:
2 servings
An overhead shot of glossy spaghetti strands elegantly twirled on a rustic white ceramic plate, glistening with extra virgin olive oil. Golden-brown slivers of toasted garlic and vibrant red chili flakes are scattered throughout, with bright green flecks of freshly chopped parsley adding visual contrast. Soft natural light streams in from a nearby window, highlighting the individual strands and creating gentle shadows. A wooden table beneath adds warmth, while a small bowl of additional chili flakes and a half-cut lemon rest nearby. Steam rises gently, suggesting the dish is freshly prepared and ready to enjoy.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g dried spaghetti</li><li class="ingredients-single-item">60ml extra virgin olive oil</li><li class="ingredients-single-item">6 garlic cloves, thinly sliced</li><li class="ingredients-single-item">1 tsp red chili flakes (adjust to taste)</li><li class="ingredients-single-item">30g fresh flat-leaf parsley, chopped</li><li class="ingredients-single-item">½ lemon, for squeezing (optional)</li><li class="ingredients-single-item">Salt, to taste</li><li class="ingredients-single-item">Freshly ground black pepper, to taste</li><li class="ingredients-single-item">30g Parmesan cheese, grated (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large pot for boiling pasta</li><li class="equipment-single-item">Pasta colander</li><li class="equipment-single-item">Large skillet or frying pan</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Bring a large pot of water to a rolling boil. Once boiling, add a generous amount of salt - it should taste like sea water. This properly seasons your pasta from within as it cooks, creating a more flavorful base.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the spaghetti to the boiling water and cook until al dente according to package instructions, usually about 8-10 minutes. Al dente pasta (with a slight firmness in the center) works best for this dish as it will continue to cook slightly when tossed with the hot oil.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>When the pasta is about 3 minutes from being done, heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and cook gently, stirring frequently, until it turns a light golden color, about 2 minutes. Be vigilant here - garlic burns quickly and bitter burnt garlic will ruin your dish.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once the garlic is golden, add the red chili flakes and cook for another 30 seconds to infuse the oil with their spicy flavor. If the garlic is browning too quickly, remove the pan from the heat temporarily.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reserve 120ml of the starchy pasta cooking water before draining the spaghetti. This water contains starches that will help create a silky sauce that clings to the pasta.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Drain the pasta and immediately add it to the skillet with the garlic and chili oil. Toss vigorously to coat every strand, adding a splash of the reserved pasta water to create a light sauce. The starch in the water emulsifies with the oil, creating a silky coating on the pasta.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add most of the chopped parsley (reserving some for garnish), a squeeze of lemon juice if using, and season with salt and freshly ground black pepper. Toss everything together over low heat for another minute to harmonize the flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve immediately, dividing between two warmed plates. Sprinkle with the remaining parsley and grated Parmesan if using. The residual heat will slightly melt the cheese, adding a delightful richness to this simple dish.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving
🔥 Calories: 450 calories
🥑 Fat: 18 g
🧈 Saturated Fat: 3 g
🍞 Carbohydrates: 62 g
🍭 Sugar: 2 g
🍗 Protein: 9 g
🫀 Cholesterol: 0 mg
🧂 Sodium: 180 mg

Chef’s Notes

A few helpful details for making this recipe.

Why is pasta water important when making garlic and oil pasta dishes?

Pasta water is crucial as it contains starches released during cooking that help emulsify the oil and create a silky sauce that clings to each strand of spaghetti. Adding a splash of this starchy water helps bind the oil with other ingredients, preventing the dish from becoming too dry or greasy.

What's the secret to perfectly toasted garlic for Italian pasta dishes?

The secret is cooking sliced garlic in olive oil over medium-low heat until it's just golden - not brown or burnt. This typically takes about 2 minutes with constant attention. Golden garlic infuses the oil with a sweet, nutty flavour, while burnt garlic will impart bitterness that ruins the dish.

Can I make aglio e olio pasta without chilli flakes?

Absolutely! While chilli flakes provide the traditional gentle heat, you can omit them for a milder version. Some alternatives include a small amount of freshly ground black pepper or a tiny pinch of cayenne. The dish will still showcase the beautiful harmony of garlic and olive oil.

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