Spaghetti Aglio e Olio

Ingredients

• 200 gspaghetti
• 1.9–2.4 L (8–10 cups), or as directed on the packetwater
• 15 ml (1 tbsp)salt
• 60 ml (¼ cup)extra virgin olive oil
• 2–3garlic cloves, thinly sliced
• 1.25 ml (¼ tsp)chilli flakes
• 15–30 ml (1–2 tbsp), optionalpine nuts
• 30 ml (2 tbsp)fresh parsley
• to taste, optionalfreshly ground black pepper
• to taste, optionalfreshly grated Parmesan

Instructions

1. 1

   Boil the pasta

   Bring a large pot of water with the salt to the boil. Add the spaghetti and cook according to the packet instructions, starting on the sauce while it cooks. Drain when ready, reserving some of the pasta water.

2. 2

   Start the sauce

   Put the olive oil and sliced garlic into a shallow skillet while the pan is still cold. Set it over a low heat.

3. 3

   Cook garlic and nuts

   Cook gently until the garlic begins to turn light golden. Add the chilli flakes and pine nuts, then continue cooking until the garlic and nuts are golden brown. Add a spoonful of chopped parsley at this stage if desired.

4. 4

   Toss and serve

   Lift the spaghetti straight into the sauce with a spaghetti spoon, or drain it and add it, keeping some pasta water aside. Toss carefully with a wooden spatula so the oil coats the strands, adding more pasta water if needed. Divide between two bowls and finish with black pepper or grated Parmesan, if you like.

What is spaghetti aglio e olio?

Aglio e olio means garlic and oil in Italian, describing the simple sauce that coats this pasta. It is associated with Naples and the wider cooking tradition of southern Italy, where a few pantry ingredients are brought together quickly.

This version keeps the core pairing of garlic and extra virgin olive oil, with chilli for warmth and optional pine nuts for added texture. Parsley gives it a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 629 calories, 13g protein, 76g carbs, 30g fat.

Most of the carbohydrates come from the spaghetti, while the olive oil supplies most of the fat. The pasta and pine nuts contribute some protein, with the optional Parmesan adding more. Pair a serving with vegetables or a salad for a more varied plate.

Choose the right ingredients

Olive oil: Extra virgin olive oil is a main part of the sauce, so use one whose flavour you enjoy. It carries the garlic and chilli over the pasta.

Garlic: Thin slices release flavour into the oil and are easy to distribute through the spaghetti. Keep the slices reasonably even so they cook at a similar pace.

Build flavour gently

Cold start: Adding the garlic and oil to a cold skillet before turning on the heat gives the garlic time to flavour the oil as it warms.

Low heat: Watch the garlic closely as it colours. The recipe calls for light golden garlic before adding chilli and pine nuts, then golden brown at the end.

Get the pasta texture right

Pasta water: Save some water before draining the spaghetti. A small splash can help the oil coat the strands more evenly.

Tossing: Move the spaghetti through the sauce carefully until the strands are coated. Add the reserved water gradually rather than pouring it all in at once.

Keep the timing in sync

Start the sauce while the pasta boils, as the recipe directs, so both are ready around the same time. Stay nearby once the garlic is over the heat; it can change colour quickly.

Drain the spaghetti when it has cooked according to its packet instructions, and transfer it to the sauce promptly for tossing.

Finish and serve

Parsley: Add a spoonful of chopped parsley to the pan if you want some of its flavour worked into the oil, then use the rest as a fresh finish.

On the side: Serve the spaghetti as it is or alongside a simple green salad or cooked vegetables. Parmesan and black pepper are optional toppings, rather than essentials.

Recipe notes & tips

• Slice the garlic thinly and evenly so it cooks consistently.
• Keep the heat low while the garlic infuses the oil.
• Reserve pasta water before draining the spaghetti.
• Add the chilli flakes with the pine nuts after the garlic starts to turn light golden.
• Toss the pasta in the skillet so the oil reaches all the strands.
• Add any pasta water a little at a time until the coating looks right.

Variations

• More heat: Increase the chilli flakes slightly to give the oil a stronger kick.
• Extra parsley: Stir chopped parsley through the pasta as well as using it to garnish.
• Without pine nuts: Leave them out for a simpler garlic-and-oil version.
• Parmesan finish: Grate Parmesan over each bowl just before serving.
• Peppery finish: Add freshly ground black pepper at the table.

Common mistakes to avoid

• Heating the oil first: Start with the cold skillet, oil and garlic together so the garlic can flavour the oil as it warms.
• Cooking the garlic too fast: Keep the heat low and watch for the change to light golden before adding the other ingredients.
• Forgetting pasta water: Reserve some before draining so you can loosen and coat the pasta as needed.
• Adding all the water at once: Pour in a little at a time and toss between additions.
• Leaving the pasta untossed: Stir it through the sauce carefully so the oil coats the strands rather than pooling in the pan.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat gently in a pan with a small splash of water, stirring until hot; the oil may have absorbed into the pasta as it chilled.

Frequently asked questions