Spaghetti Aglio e Olio
The classic Roman pantry pasta: spaghetti tossed with olive oil, gently toasted garlic, chilli flakes and parsley. Six ingredients, twenty minutes.
By Tasty Nest Recipes Editorial TeamPublished
20 min total 4 servingsEasy
Photo: Lablascovegmenu · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Aglio e olio means garlic and oil, and that is very nearly the whole recipe. It is the dish to make when the fridge is empty, it is late, and you want something comforting in the time it takes to boil water.
With so few ingredients, technique matters. The garlic is sliced thinly and warmed slowly in olive oil until it turns pale gold, flavouring the oil without turning bitter. Starchy pasta water is then tossed vigorously with the oil to form a light, glossy sauce that clings to every strand.
Use the best olive oil you have and plenty of salt in the pasta water. A shower of parsley at the end adds freshness and colour.
Equipment you'll need
- Large pot
- Large skillet
Tips for success
- Starting the garlic in cold oil lets it heat gently and evenly, which makes it much less likely to burn.
- Pull the garlic off the heat as soon as it turns light gold; it will keep cooking in the hot oil. Dark brown garlic tastes bitter.
- Do not skip the vigorous tossing. It is what turns oil and pasta water into a sauce rather than an oily puddle.
Substitutions and variations
- Add the finely grated zest of a lemon with the parsley for a brighter flavour.
- Stir in a few handfuls of baby spinach or rocket at the end until just wilted.
- Toasted breadcrumbs make a crunchy, traditional alternative to cheese.
Storage and reheating
To store: This pasta is best eaten right away. Leftovers keep in the fridge for up to 2 days.
To reheat: Reheat in a skillet with a splash of water over medium heat, tossing until warmed through.
Recipe
Spaghetti Aglio e Olio
The classic Roman pantry pasta: spaghetti tossed with olive oil, gently toasted garlic, chilli flakes and parsley. Six ingredients, twenty minutes.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Yield
- 4 servings
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Boil the pasta
Bring a large pot of water to a boil and season generously with salt. Add the spaghetti and cook until 1 minute short of al dente according to the package directions.
Step 2: Toast the garlic
Meanwhile, add the olive oil and sliced garlic to a large cold skillet. Set over medium-low heat and cook, swirling the pan often, for 4 to 6 minutes, until the garlic is pale golden. Add the red pepper flakes and cook for 15 seconds, then remove from the heat.
Step 3: Reserve the pasta water
Before draining, scoop out 1 cup of the starchy pasta water. Drain the spaghetti.
Step 4: Emulsify the sauce
Return the skillet to medium heat. Add the spaghetti and 1/2 cup of the pasta water, then toss and stir vigorously with tongs for 1 to 2 minutes, until the oil and water come together into a light, glossy sauce that coats the pasta. Add more pasta water if it looks dry.
Step 5: Finish and serve
Toss in the parsley, taste and add salt if needed. Serve immediately, with cheese if you like.
Cuisine: Italian · Course: Main course
Estimated nutrition per serving
- Calories
- 550
- Protein
- 11 g
- Fat
- 28 g
- Carbs
- 64 g
- Fibre
- 3 g
- Sugars
- 2 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/spaghetti-aglio-e-olio
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Guides for this recipe
Techniques, troubleshooting and leftover ideas to help you get the most from your spaghetti aglio e olio.
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