Spaghetti aglio e olio is one of Italy’s simplest pasta dishes: spaghetti tossed with olive oil, garlic, chilli and parsley. Its success depends on a few good ingredients and careful timing rather than a heavy sauce.
Ingredients
- 200 g spaghetti
- 4 garlic cloves, thinly sliced
- 4 tablespoons extra-virgin olive oil
- 1/2 teaspoon chilli flakes
- 2 tablespoons chopped parsley
- Salt and a little pasta water
Method
- Cook spaghetti in well-salted water until just al dente. Reserve a cup of pasta water.
- Warm olive oil in a wide pan. Add garlic and chilli and cook gently until fragrant and pale golden.
- Transfer the pasta to the pan with a splash of pasta water. Toss vigorously until the oil emulsifies into a glossy coating.
- Stir in parsley and adjust salt. Serve hot.
What makes it work
Low heat keeps the garlic sweet instead of bitter. Pasta water supplies starch that binds the oil to the noodles. Add more water a tablespoon at a time if the pasta looks dry.
Serving ideas
Serve with lemon zest, toasted breadcrumbs or grated cheese if desired. A simple salad makes it a complete light meal.