Pasta Aglio E Olio (Spaghetti with Oil and Garlic)

Ingredients

• 400 g (14 oz)dried spaghetti or linguine
• 90 ml (6 tablespoons), or more if you likeolive oil
• 5–6 clovesgarlic, thinly sliced
• 1chilli pepper, sliced (optional)
• 1.25 ml (¼ teaspoon), or to tastecrushed red pepper
• 120 ml (½ cup)parsley, rinsed and finely chopped
• Juice of ½ lemonlemon
• 120 ml (½ cup)grated Parmesan cheese
• To tastesalt and freshly ground black pepper

Instructions

1. 1

   Boil the water

   Salt a large pot of water generously and bring it to the boil over high heat.

2. 2

   Cook the pasta

   Add the pasta and cook according to the packet instructions, about 8–9 minutes, until al dente: tender but still firm to the bite.

3. 3

   Reserve the water

   Drain the pasta, saving up to 180 ml (¾ cup) of the cooking water.

4. 4

   Warm the oil

   Pour the olive oil into a large sauté pan over low heat.

5. 5

   Cook the garlic

   Add the sliced garlic to the cold oil and cook over low heat for 4 minutes, stirring occasionally.

6. 6

   Add the chilli

   Stir in the sliced chilli pepper and sauté for 1 minute.

7. 7

   Add the flakes

   Add the crushed red pepper and cook until the garlic is tender and lightly golden at the edges. Take care not to burn it.

8. 8

   Loosen the sauce

   Turn the heat up to medium, add 180 ml (¾ cup) of pasta water and stir well.

9. 9

   Toss the pasta

   Add the drained pasta and toss it thoroughly in the sauce.

10. 10

    Mix in parsley

    Add the chopped parsley and mix to combine.

11. 11

    Season the pasta

    Season to taste with freshly ground black pepper and salt, then toss gently to coat.

12. 12

    Finish with lemon

    Turn off the heat and drizzle the lemon juice over the pasta.

13. 13

    Twist and serve

    Use a carving fork to twist the pasta into spirals and transfer it to large serving bowls. Serve with garlic toasted bread.

What is pasta aglio e olio?

Aglio e olio means garlic and oil in Italian, and the dish is a simple pasta from Naples in southern Italy. Its appeal comes from the way a few everyday ingredients combine into a glossy, savoury coating.

This version adds chilli, parsley, lemon and Parmesan for extra heat, freshness and richness. The reserved pasta water helps bring the oil and seasonings together around the strands.

Nutrition and macros by portion

The nutrition label shows one serving as written: 379 calories, 0g protein, 0g carbs, 0g fat.

The pasta supplies most of the carbohydrates, while olive oil and Parmesan contribute much of the fat; Parmesan also adds some protein. For a more balanced plate, serve a portion with vegetables or a green salad.

Choosing the pasta and cheese

Pasta shape: Spaghetti is the classic choice, while linguine works just as well. Cook either until al dente so it keeps some firmness when tossed in the pan.

Parmesan: Grated Parmesan adds a salty, savoury finish. The recipe also notes that some ingredients can be replaced with vegan alternatives.

Keep the garlic gentle

Garlic: Starting the sliced garlic in cold oil and cooking it slowly helps flavour the oil as it warms. Stir occasionally and watch for lightly golden edges; burnt garlic can taste bitter.

Chilli: The fresh chilli and crushed red pepper bring separate layers of heat. The fresh chilli is optional, and the flakes can be adjusted to taste.

Use pasta water for the sauce

Reserved water: Save some cooking water before draining the pasta. Its starchy quality helps the oil coat the noodles rather than sitting apart from them.

Tossing: Add the pasta to the pan after stirring in the water, then turn it through the sauce until coated. If the pasta seems dry, a little of the reserved water can help loosen it.

Look for these doneness cues

Pasta: The recipe gives a guide of 8–9 minutes, but packet timings vary, so check for a tender centre with a slight bite.

Garlic: Aim for tender slices with lightly golden edges, not dark brown ones. Add the lemon only after turning off the heat to finish the dish with a fresh citrus note.

Serve it straight away

Timing: The recipe takes 25 minutes in total, and the pasta is best served as soon as it has been tossed and seasoned. Have bowls ready before twisting the pasta into spirals.

On the side: Garlic toasted bread is suggested for serving. A simple green salad or cooked vegetables can also round out the meal.

Recipe notes & tips

• Slice the garlic evenly so the pieces cook at a similar pace.
• Measure out some pasta water before draining the pot.
• Keep the garlic over low heat and stir it from time to time.
• Check the pasta before the packet's full cooking time is up.
• Add the lemon juice after switching off the heat.
• Serve promptly while the pasta is still glossy.

Variations

• Vegan finish: Use a vegan alternative in place of the Parmesan.
• Milder heat: Leave out the fresh chilli and reduce the crushed red pepper.
• More lemon: Add extra lemon juice to taste for a brighter finish.
• Linguine option: Swap the spaghetti for the listed linguine.
• Extra parsley: Add more chopped parsley for a fresher, herb-forward finish.

Common mistakes to avoid

• Burnt garlic: Keep the heat low and remove the pan from the heat if the slices are browning too quickly.
• Forgotten pasta water: Save some before draining so you can loosen and bring together the oil-based sauce.
• Overcooked pasta: Check it around 8 minutes and aim for a firm bite.
• Dry pasta: Toss it thoroughly with the sauce and use a little reserved pasta water if needed.
• Too much chilli: Start with less crushed red pepper and add more only if you want extra heat.

How to store

Refrigerate leftovers in an airtight container and use within 2 days. Reheat gently in a pan with a small splash of water, tossing until hot; the pasta may be less glossy after chilling.

Frequently asked questions