Spaghetti Aglio e Olio
A minimalist Neapolitan classic made with spaghetti, garlic, olive oil, chili flakes, and parsley. Fast, fragrant, and deeply flavorful using only pantry staples.
Prep Time
10 min
Cook Time
15 min
Serving
2
Difficulty
Easy
Spaghetti Aglio e Olio is one of purest pasta dishes—nothing hidden, no shortcuts, no heavy sauces. Everything depends on technique: gently toasted garlic, balanced heat from chili, and properly salted pasta water. With just a few ingredients, every step matters. It’s fast, economical, and a perfect example of how little you need to cook something excellent.
Ingredients
- 8 oz spaghetti
- 4 tbsp extra-virgin olive oil
- 4–6 garlic cloves, thinly sliced
- 1/2–1 tsp red pepper flakes (adjust to heat preference)
- Salt, to taste
- 1/4 cup chopped fresh parsley
- Reserved pasta water (very important)
- Optional: grated Parmesan or Pecorino (not traditional)
Nutritional Information
- Calories: 520
- Carbohydrates: 70g
- Protein: 15g
- Fat: 20g
- Sodium: varies by salt level
Directions
1. Boil the pasta
- Bring a large pot of water to a rolling boil.
- Salt heavily—this is your primary seasoning. Water should taste like the sea.
- Add spaghetti and cook until al dente.
- Reserve at least 1 cup of pasta water before draining.
2. Prep the aromatics
- Peel the garlic and slice it thinly and evenly.
- Thin slices give you garlic flavor without burning.
- Chop fresh parsley and set aside.
3. Heat the olive oil
- In a large skillet, add the olive oil and warm it over medium heat.
- Oil should shimmer but not smoke; this ensures slow, even garlic toasting
4. Toast the garlic
- Add the sliced garlic to the oil.
- Cook slowly, stirring frequently, until the garlic turns light golden.
- Do not let it get dark brown—once burnt, it becomes bitter and ruins the dish.
- Lower heat if it browns too quickly
5. Add chili flakes
- Add red pepper flakes to the garlic oil.
- Stir for 20–30 seconds to bloom the spices.
- You should smell the chili releasing flavor into the oil.
6. Combine pasta with the oil
- Add drained spaghetti directly into the skillet.
- Toss immediately so every strand is coated in the garlic-chili oil.
7. Emulsify the sauce
- Add a splash of reserved pasta water (2–4 tablespoons to start).
- Toss or stir vigorously.
- The starch in the pasta water binds with the oil, creating a silky, glossy sauce instead of greasy separation.
- Add more water as needed until the pasta is glossy and lightly sauced.
8. Add parsley and final seasoning
- Stir in chopped parsley.
- Taste and adjust seasoning—add salt if needed or extra chili if you want more heat.
9. Rest briefly
- Let the pasta sit off heat for 1 minute so the flavors settle and the sauce clings better.
10. Serve
- Plate immediately while hot.
- Optional: top with grated cheese, though it’s not traditional.
- Drizzle a final teaspoon of olive oil for richness if desired.
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