Aglio e Olio Pasta

About This Recipe

Aglio e olio is the ultimate Italian pantry pasta — spaghetti tossed in a fragrant sauce of slowly golden garlic slivers, fruity extra-virgin olive oil, and a kick of red chili flakes, finished with fresh parsley and a shower of Parmesan. Ready in barely ten minutes, it proves that simplicity and satisfaction are not mutually exclusive.

Ingredients

Serves 2

• 200 gspaghetti
• 4 tbspextra-virgin olive oil
• 5 clovesgarlic, thinly sliced
• 0.5 tspred chili flakes
• 2 tbspfresh flat-leaf parsley, chopped
• 30 gParmesan cheese, grated
• 1 tspsalt
• 0.25 tspblack pepper

Instructions

1. 1

   Cook the pasta

   Bring a pot of salted water to a rolling boil. Cook spaghetti until al dente according to package directions. Reserve 120 ml of pasta water before draining.

2. 2

   Toast the garlic

   While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add sliced garlic and cook, stirring often, for 2–3 minutes until pale golden. Add chili flakes and cook 15 seconds.

3. 3

   Combine

   Add drained spaghetti to the skillet. Toss vigorously, adding splashes of reserved pasta water until the sauce emulsifies and clings to the strands.

4. 4

   Finish and serve

   Remove from heat. Toss in chopped parsley, season with salt and pepper, and divide between plates. Top with grated Parmesan and an extra drizzle of olive oil.

Variations

• •

  Add a handful of toasted breadcrumbs for crunch.

• •

  Toss in halved cherry tomatoes and fresh basil for a summery twist.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten immediately. Leftovers can be refrigerated up to 1 day and reheated in a skillet with a splash of water.

Frequently Asked Questions