Spaghetti Aglio e Olio Recipe

Ingredients

• 350 g (¾ lb)spaghetti
• 2 clovesgarlic
• 2chillies, fresh or dried
• 90 ml (6 tablespoons)extra-virgin olive oil
• A handfulfresh parsley, chopped
• To tastecoarse salt

Instructions

1. 1

   Cook the spaghetti

   Bring plenty of water to the boil in a large pan and add coarse salt. Add the spaghetti and cook, stirring occasionally, for the time stated on the packet, usually 8–12 minutes.

2. 2

   Prepare the garlic

   While the pasta cooks, peel the garlic cloves and halve them. Remove the inner part, then slice the cloves.

3. 3

   Slice the chillies

   Cut the chillies into thin slices. For a milder result, halve them lengthways and remove the seeds before slicing finely.

4. 4

   Fry garlic and chilli

   Heat 90 ml (6 tablespoons) of extra-virgin olive oil in a frying pan. Add the sliced garlic and cook for about 2 minutes without letting it burn, then add the chilli and cook for about 3 minutes.

5. 5

   Drain the pasta

   Cook the spaghetti until al dente, then drain it. Transfer it to the frying pan with the garlic and chilli.

6. 6

   Toss and serve

   Stir and toss the spaghetti in the pan for 1 minute so it takes on the oil and flavourings. Serve very hot, topped with finely chopped fresh parsley.

What is spaghetti aglio e olio?

Aglio e olio means garlic and oil in Italian; this version also includes chilli and is often called aglio, olio e peperoncino. It is a classic pasta dish associated with Campania in southern Italy.

With so few ingredients, the result depends on gently flavouring the oil and finishing the pasta in the pan. The parsley adds a fresh note just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 513 calories, 12g protein, 66g carbs, 22g fat.

Most of the carbohydrate comes from the spaghetti, while the olive oil supplies most of the fat. The pasta contributes some protein, and the listed nutrition gives 12 g per serving. Pair a portion with vegetables or salad for a more balanced plate.

The key ingredients

Olive oil: Extra-virgin olive oil forms the sauce, so use one whose flavour you enjoy. The spaghetti is tossed in it at the end rather than served with a separate sauce.

Chilli: Fresh or dried chillies both work. Removing the seeds, as the method suggests, makes the chilli less intense.

Keep the garlic gentle

Garlic: Slice the cloves evenly so they cook at a similar pace. Watch them closely as they fry; browned or burnt garlic can make the oil taste bitter.

Cook the pasta to al dente

Pasta water: Use a large pot of boiling water and add coarse salt before the spaghetti. Stir occasionally while the pasta cooks.

Doneness: Follow the packet timing, given here as usually 8–12 minutes, and check the spaghetti for an al dente bite before draining.

Finish in the frying pan

Tossing: Move the drained spaghetti into the pan with the garlic and chilli, then stir and toss for 1 minute. This brief finish helps the pasta take on the oil and its flavour.

Serving: Add the finely chopped parsley at the end and serve the dish hot.

What to serve alongside

This pasta is satisfying on its own as a simple meal. For a more rounded plate, serve it with a crisp green salad or cooked vegetables alongside.

Recipe notes & tips

• Get the garlic sliced before it goes into the hot oil so you can watch it closely.
• Remove the chilli seeds before slicing if you prefer a milder flavour.
• Use the packet timing as a guide, then check the pasta for an al dente texture.
• Drain the spaghetti as soon as it is ready and transfer it straight to the frying pan.
• Chop the parsley finely so it spreads evenly over the finished pasta.

Variations

• Milder chilli: Remove the seeds before finely slicing the chillies.
• Dried chilli: Use dried chillies in place of fresh ones, as allowed by the recipe.
• Fresh finish: Add the chopped parsley just before serving for a fresh herbal note.
• More garlic: Use additional sliced garlic for a more pronounced garlic flavour.

Common mistakes to avoid

• Burnt garlic: Keep a close eye on it as it cooks for about 2 minutes, since burnt garlic can taste bitter.
• Overcooked pasta: Check the spaghetti near the packet's stated cooking time and drain it al dente.
• Uneven chilli heat: Remove the seeds before slicing if you want to temper the heat.
• Skipping the pan finish: Toss the drained spaghetti with the garlic and chilli for the full 1 minute so the flavours coat it.
• Serving it cool: Bring the pasta to the table straight after adding the parsley, while it is hot.

How to store

For the best texture, serve this pasta as soon as it is made. If there are leftovers, refrigerate them in a covered container and use within 2 days; reheat gently in a frying pan until hot.

Frequently asked questions