Pasta Aglio e Olio
The simplest Italian pasta — garlic, olive oil, chili flakes, and pure satisfaction.
Budget Friendly
Family Friendly
Quick & Easy
Ingredients
- 400g spaghetti
- 6 cloves garlic, thinly sliced
- 1/2 cup extra virgin olive oil
- 1 tsp red chili flakes
- 1/4 cup fresh parsley, chopped
- Salt to taste
- 1/2 cup reserved pasta water
- Freshly grated Parmesan (optional)
Instructions
- 1 Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
- 2 While pasta cooks, heat olive oil in a large skillet over medium-low heat.
- 3 Add sliced garlic and chili flakes. Cook slowly for 3-4 minutes, stirring often, until garlic is golden — not brown.
- 4 Add drained pasta to the skillet. Toss well, adding pasta water a splash at a time to create a silky coating.
- 5 Add chopped parsley and toss again. Season with salt.
- 6 Serve immediately with Parmesan if desired.
About This Recipe
Pasta Aglio e Olio proves that Italian cooking is all about quality ingredients and restraint. With just garlic, olive oil, chili flakes, and parsley, this dish from Naples delivers bold flavor in under 20 minutes.
The secret is toasting the garlic slowly in generous olive oil until golden — not burned — so it becomes sweet and nutty. Toss with al dente spaghetti and a splash of pasta water for a silky finish.