Spaghetti Aglio e Olio
Simple, soulful spaghetti kissed with golden garlic and a gentle kick of chili flakes. This Roman classic comes together in the time it takes to boil pasta, proving that a handful of humble ingredients can create something truly magical.
For 4 servings
- prep
Slice the garlic and chop the parsley.
1.Peel 8 garlic cloves and slice them thinly, not minced.2.Finely chop enough fresh parsley to make 3 tablespoons.TIPSlice the garlic; don't mince. Thin slices caramelize gently without burning as fast. - boil · ~11 min
Boil the pasta in generously salted water.
1.Bring 4 liters of water to a rolling boil in a large pot.2.Add 1 tablespoon of salt; the water should taste like the sea.3.Add the spaghetti and cook according to package directions until al dente.4.Before draining, ladle out 1 cup of starchy pasta water and set aside.5.Drain the spaghetti in a colander. Do not rinse.TIPSave the pasta water! Its starchiness is key to creating a silky sauce that clings to the spaghetti. - saute · ~4 min
Infuse olive oil with garlic and chili.
1.While the pasta cooks, add 5 tablespoons of olive oil to a large cold skillet.2.Add the sliced garlic and 0.5 teaspoon of red chili flakes.3.Set the pan over medium-low heat and cook gently, stirring occasionally.4.Watch closely; remove from heat as soon as the garlic turns a light golden color (3-5 minutes).TIPStart with a cold pan and medium-low heat. Garlic goes from golden to bitter and burnt in seconds. - mix · ~2 min
Toss the spaghetti in the garlic oil.
1.Return the skillet with the garlic oil to medium-low heat.2.Add the drained spaghetti to the skillet.3.Pour in 0.5 cup of the reserved pasta water.4.Toss vigorously with tongs for 1-2 minutes until the water and oil emulsify into a glossy, pale sauce that coats every strand.TIPVigorous tossing is essential. It whips the starchy water into the oil, creating a creamy emulsion without any cream. - mix · ~1 min
Finish with fresh parsley and remaining oil.
1.Remove the skillet from the heat.2.Add the chopped parsley, a pinch of salt, a pinch of black pepper, and the remaining 1 tablespoon of olive oil.3.Toss one last time to distribute everything evenly. - serve
Serve immediately with freshly grated Parmesan.
Twirl the glossy spaghetti into warm bowls using tongs. Top each portion with a generous tablespoon of freshly grated Parmesan cheese.
TIPServe immediately. This dish waits for no one, and its silky texture is best enjoyed right from the pan.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice garlic thinly, not minced, so it toasts evenly without burning.
- 2Reserve a full cup of pasta water; you may need extra to loosen the sauce.
- 3Start garlic in a cold pan with oil to control browning and prevent bitterness.
- 4Toss the spaghetti vigorously with tongs to emulsify the oil and starch water.
- 5Serve immediately; the emulsion breaks as the pasta cools.
- 6Use high-quality extra-virgin olive oil for the best flavor.
- 7If sauce seems dry, add another splash of pasta water and toss again.
Adapt it for your goals.
Low-oil
Reduce olive oil to 3 tablespoons and increase pasta water to 1 cup; the emulsion will still be silky but lighter.
high proteinHigh-protein
Add 200g of pan-seared shrimp or diced chicken after tossing the pasta; toss briefly to combine.
veganVegan
Omit the Parmesan or replace with 2 tablespoons of nutritional yeast stirred in at the end for a cheesy, umami flavor.
extra spicyExtra-spicy
Double the red chili flakes to 1 teaspoon and add 1 fresh sliced red chili along with the garlic for layered heat.
lemonyLemony
Add the zest of 1 lemon and 1 tablespoon of lemon juice along with the parsley for a bright, citrusy finish.
Why this is on our healthy list.
Rich in Antioxidants
Garlic and olive oil are both known for their antioxidant properties, supporting immune health.
Heart-Healthy Fats
Extra-virgin olive oil provides monounsaturated fats, which are beneficial for heart health.
Good Source of B Vitamins
Spaghetti, especially if whole-grain, contains B vitamins that aid energy metabolism.
Low in Saturated Fat
This dish uses olive oil as its primary fat, keeping saturated fat content low.
Frequently asked questions
Garlic burns quickly if the heat is too high or if it's cooked too long. Always start with a cold pan and medium-low heat, removing it when just golden.
