Spaghetti aglio e olio

Ingredients

• 240 gspaghetti
• 3garlic cloves
• 2 tbspsalt
• 1 handfulparsley
• 4 tbspolive oil
• a littlechilli
• to tastesalt and pepper
• 20 gParmesan

Instructions

1. 1

   Boil the water

   Fill a large saucepan with water and put it on the hob to heat.

2. 2

   Prepare the ingredients

   Peel the garlic and slice it thinly. Finely chop the parsley and chilli; remove the chilli seeds if you prefer a milder result.

3. 3

   Cook the pasta

   Once the water boils, add at least 2 tbsp salt. Cook the spaghetti according to the packet instructions, usually for about 7 minutes.

4. 4

   Heat the oil

   After the pasta has cooked for about 4–5 minutes, heat the olive oil in a large frying pan.

5. 5

   Fry the garlic

   Add the garlic to the oil and fry until golden brown. Lift it out and set it aside.

6. 6

   Add the chilli

   Put the chilli into the hot oil, then turn off the heat.

7. 7

   Add the spaghetti

   Lift the spaghetti from the saucepan into the frying pan while it is al dente, using a slotted spoon. Make sure some pasta water goes into the pan too.

8. 8

   Toss everything together

   Add the parsley and garlic, season with salt and pepper, and toss everything together well.

9. 9

   Serve immediately

   Divide the pasta between plates, grate the Parmesan over it and serve straight away.

What is spaghetti aglio e olio?

Aglio e olio means garlic and oil in Italian, and the dish is a classic of Italian home cooking, particularly associated with Naples. Its appeal is in the contrast between savoury garlic, fruity olive oil and a little heat from chilli.

This version adds parsley for freshness and Parmesan to finish. Starchy pasta water helps the oil cling to the strands instead of sitting separately in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 509 calories, 20g protein, 91g carbs, 6g fat.

The spaghetti provides most of the carbohydrates, while olive oil contributes most of the fat; Parmesan adds some protein and fat. Balance the plate with a generous serving of vegetables or a simple salad.

Choosing the key ingredients

Garlic: Slice it thinly so it cooks quickly and evenly in the oil. The recipe removes it once golden, then adds it back at the end to keep it from cooking further.

Olive oil: Use enough to coat the spaghetti and carry the garlic and chilli flavours. The oil should be hot enough to sizzle the garlic gently, not so hot that it browns in moments.

Chilli and parsley: Chop both finely so they distribute through the pasta. Removing the chilli seeds makes the heat milder.

Getting the garlic right

Watch the garlic closely as it fries: thin slices can move from golden to burnt quickly. Take it out as soon as it is golden brown, as the residual heat in the oil can keep cooking it.

Add the chilli after switching off the hob, as directed. The hot oil will release its flavour without prolonged cooking.

Using pasta water

The method relies on transferring the spaghetti straight from the saucepan so a little cooking water follows it into the pan. That water helps the oil coat the pasta and brings the ingredients together.

A slotted spoon makes it easier to move the pasta while leaving most of the water behind. If the pan looks dry as you toss, a small extra splash of pasta water can help loosen the coating.

When the pasta is ready

Cook the spaghetti according to its packet, usually for about 7 minutes in this recipe, and check that it is al dente before transferring it. It should have a slight bite rather than feel soft throughout.

Toss the pasta with the oil, parsley and garlic while it is hot, then serve promptly. The finish should look lightly glossy, not pooled with oil.

Serving ideas

Serve the spaghetti as soon as it is tossed, with finely grated Parmesan over each plate. A simple green salad or steamed vegetables make an easy accompaniment.

For a more substantial meal, serve it alongside a source of protein such as grilled fish or beans. Keep the pasta portion in mind if adding other filling sides.

Recipe notes & tips

• Slice the garlic evenly so all the pieces cook at a similar rate.
• Keep the pasta water until the spaghetti is safely in the frying pan.
• Add the chilli off the heat as the method directs.
• Toss the pasta thoroughly so the oil and herbs reach every strand.
• Grate the Parmesan just before serving for an even finish.

Variations

• Milder chilli: Remove the chilli seeds before chopping to reduce the heat.
• Extra parsley: Add more finely chopped parsley for a fresher herbal finish.
• Vegetable side: Serve with steamed greens or a crisp salad.
• Cheese finish: Add extra Parmesan at the table if you like a more savoury topping.

Common mistakes to avoid

• Burnt garlic: Remove the slices as soon as they turn golden, since they keep cooking in the hot oil.
• Dry pasta: Transfer the spaghetti straight from the water so some pasta water enters the pan.
• Overcooked spaghetti: Check it against the packet timing and taste for an al dente bite.
• Too much chilli heat: Remove the seeds before chopping for a milder result.
• Uneven coating: Toss the pasta well with the parsley, garlic and oil before serving.

How to store

For the best texture, serve this pasta straight away. Refrigerate leftovers in a covered container and eat within 2 days; reheat gently in a frying pan with a splash of water.

Frequently asked questions