Spaghetti Aglio e Olio
Garlic, chili and olive oil clinging to al dente spaghetti — five ingredients, one great dinner.
The classic Roman late-night pasta. There is nothing to hide behind, which is why it is worth using a good olive oil and taking the two minutes to toast the garlic gently rather than rushing it.
Ingredients
- 1 lb (450 g) spaghetti
- ½ cup (120 ml) extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- ½ – 1 tsp red pepper flakes, to taste
- ⅓ cup chopped fresh flat-leaf parsley
- ½ cup (50 g) finely grated parmesan (optional)
- Sea salt
Method
- 1
Bring a large pot of well-salted water to a boil. Cook the spaghetti until 1 minute short of al dente. Reserve 1 cup of pasta water before draining.
- 2
While the pasta cooks, warm the olive oil in a large skillet over medium-low heat. Add the sliced garlic and cook 3–4 minutes until pale gold and fragrant. Do not let it brown.
- 3
Add the red pepper flakes and cook for 30 seconds.
- 4
Add the drained pasta and ½ cup of the reserved pasta water. Toss vigorously for 1–2 minutes until the sauce turns glossy and coats every strand.
- 5
Off the heat, stir in the parsley and parmesan if using. Loosen with a splash more pasta water if needed and serve immediately.
Chef's tips
- Salt the pasta water like the sea — it is your only chance to season the pasta itself.
- Toss, do not stir. The starchy water and olive oil emulsify only if you keep them moving.