Italian · Main course · Free recipe
Spaghetti Aglio e Olio
Gently golden garlic, olive oil and parsley coat glossy strands of spaghetti.
- Active preparation
- 10 min
- Cooking
- 12–15 min
- Makes
- 4
- Additional time
- Serve immediately
At the table
A home-kitchen version.
Spaghetti aglio e olio turns a short list of pantry ingredients into a pasta dish. Gently cooked garlic seasons the oil, and a little pasta water helps the sauce cling to the strands.
The garlic needs attention: pale gold is the aim. Have the parsley ready and reserve pasta water before draining so the final toss can happen while everything is hot.
The recipe
Spaghetti Aglio e Olio
Makes 4
Timings are guidance for the original amount. Allow extra time for additional batches, resting or chilling; follow the method and doneness checks.
Ingredients
Equipment
Pasta pot; wide frying pan; tongs
Allergen notes
Wheat / gluten
Method
Prepare the garlic. Slice the cloves thinly and as evenly as possible so some pieces do not burn while others remain raw. Chop the parsley and measure the chilli flakes, if using, before the pasta starts cooking.
Boil the spaghetti. Bring a large pot of water to a rolling boil, salt it and add the pasta. Stir during the first minute to separate the strands. Cook until just short of the packet's stated al dente time.
Infuse the oil. Meanwhile, put the oil and garlic in a wide pan over low heat. Cook gently for 3–5 minutes, swirling, until the garlic is fragrant and pale gold. Add chilli for the final 20 seconds.
Add starchy water. Scoop out 250 ml pasta water before draining. Carefully add about 80 ml to the garlic pan; it may sputter. Swirl to combine the oil and water into a loose sauce.
Finish in the pan. Add the drained pasta and toss over medium heat for 1 minute. Add more pasta water, a spoonful at a time, until the strands look glossy without sitting in a pool of oil.
Serve. Fold in parsley, taste and adjust salt if needed. Divide between warm bowls immediately. Avoid leaving the pan on the heat while setting the table, because the sauce will dry out and the garlic can become bitter.
Use doneness checks rather than appearance alone. FoodSafety.gov temperature guidance.
Small details, better results
Before you cook
- Slice garlic evenly so small pieces do not burn before thicker pieces soften.
- Reserve pasta water before draining. Add it gradually while tossing rather than flooding the pan.
Common questions
Can I leave out the chilli?
Yes. The chilli flakes are optional in this version; garlic, olive oil and parsley still form the base.
What if the garlic turns dark brown?
Start the oil stage again. Dark, burnt garlic tastes bitter, and extra parsley or pasta water will not remove that flavour.
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