Spaghetti aglio e olio proves how a few humble ingredients can deliver knockout flavor. Paper-thin garlic gently steeps in extra-virgin olive oil with a spark of red pepper, while starchy pasta water emulsifies it all into a glossy, silky sauce that coats every strand. Ready in just 15 minutes—ideal for a fast, deeply satisfying dinner.
Ingredients
- Spaghetti — 7 oz (200 g)
- Extra-virgin olive oil — 1/4 cup (60 ml)
- Garlic — 3 cloves
- Red pepper flakes — 1/2 tsp, or 1/2 fresh red chili pepper
- Flat-leaf parsley — 2 tbsp finely chopped (10 g)
- Kosher salt for the water — 1 tbsp
- Freshly ground black pepper — 1/4 tsp
- Finely grated Parmesan — 1/4 cup (20 g), optional (not classic)
Step-by-step recipe
- Prep the aromatics: slice the garlic paper-thin; finely chop the chili (remove seeds and ribs for less heat); finely chop the parsley.
- Bring a large pot of water to a boil. Season with 1 tbsp kosher salt and cook the spaghetti until al dente per package directions. Reserve about 1/2 cup (120 ml) of the pasta water.
- While the pasta cooks, warm the olive oil in a skillet over medium heat. Add the garlic and red pepper flakes; cook 1–2 minutes until fragrant, keeping the garlic pale—do not brown.
- Transfer the spaghetti to the skillet. Add 1/4–1/3 cup (60–90 ml) reserved pasta water and toss vigorously to form a silky emulsion of oil and starchy water.
- Fold in the parsley, season with black pepper and a pinch more salt if needed. Adjust the consistency with another splash of pasta water.
- Serve immediately. If you like, add a light shower of Parmesan (not traditional) and a fresh drizzle of olive oil.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 610 cal |
| Protein | 13 g |
| Fat | 28 g |
| Carbohydrates | 74 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 350 mg |
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Tips and variations
- Let the garlic gently steep, not fry: keep the heat at medium, and if the slices start to color, pull the pan off the heat for a moment.
- Control the heat with flakes or fresh chili; for a milder bite, remove seeds and ribs.
- The secret to a silky sauce is starchy pasta water. Add it gradually and toss vigorously until the pasta looks glossy and well-coated.
- Variations: a pinch of lemon zest; toasted breadcrumbs for crunch; capers or anchovies (not classic, but delicious).
- Gluten-free: use gluten-free spaghetti and watch the cook time closely.
What to serve with
- A crisp green salad with lemon vinaigrette.
- A light, dry white wine (Pinot Grigio, Verdicchio) or something sparkling.
- Toasted ciabatta for mopping up the sauce.
FAQ
- Can I swap fresh chili for flakes?
- Yes. Use 1/2 tsp red pepper flakes and adjust the heat to taste.
- Why does the garlic taste bitter?
- It overheated and browned. Cook over medium heat and keep the garlic pale and just translucent.
- Which pasta shape works best?
- Traditionally spaghetti, but linguine, fettuccine, or bucatini work well—long shapes hold the sauce beautifully.
- Is this dish vegan?
- Yes, if you skip the cheese. The base recipe is fully plant-based.
- How do I store and reheat leftovers?
- Refrigerate up to 2 days in an airtight container. Reheat gently in a skillet with a splash of water (or reserved pasta water) and a drizzle of oil.