Classic Garlic
Olive Oil Pasta (Spaghetti Aglio e Olio)

The ultimate pantry staple dinner. Simple ingredients like garlic, good olive oil, and chili flakes burst with astonishing flavor in this classic Italian dish.

Ingredients

• 200 g dry spaghetti
• 4 cloves garlic
• 1 fresh red chili pepper
• 1 bunch fresh parsley
• 60 ml extra virgin olive oil
• 1 lemon
• to taste salt
• to taste freshly cracked black pepper

Instructions

1. 1Prep the Fresh Parsley

   

   Place a bunch of fresh parsley on a wooden cutting board. Using a sharp chefs knife, finely chop the leaves into small, uniform pieces to ensure even distribution and maximum flavor release when added to the pasta.

   Tip: For the best flavor, use only the leaves and discard the thickest parts of the stems.
2. 2Slice the garlic

   

   Using a sharp knife, carefully slice the peeled garlic cloves into thin, uniform chips on a wooden cutting board. Consistent slices ensure the garlic cooks evenly and releases its maximum flavor into the oil.

   Tip: Cut the garlic as thinly as possible without mincing it, which helps create crispy, flavorful chips.
3. 3Prepare the chili peppers

   

   Carefully slice the fresh red chili peppers into thin rounds. These peppers will provide a vibrant pop of color and a sharp, spicy kick that cuts through the richness of the olive oil.

   Tip: If you prefer a milder pasta dish, carefully remove the seeds from the chilies before slicing them.
4. 4Boil the spaghetti

   

   Bring a large pot of water to a rolling boil. Carefully add the dry spaghetti, giving it a gentle twist as it goes in so the strands separate and submerge evenly. Cook until the pasta is perfectly al dente.

   Tip: Generously salt your boiling water before adding the pasta; it should be as salty as the sea to properly season the noodles.
5. 5Fry the garlic chips

   

   Heat a generous amount of good quality olive oil in a pan over medium-low heat. Add the sliced garlic chips and fry them gently, allowing the oil to slowly infuse with the rich, savory flavor of the garlic as it starts to turn golden.

   Tip: Keep a close eye on the pan and stir frequently. Garlic cooks quickly and can turn from perfectly golden to bitter and burnt in seconds.
6. 6Sauté the Chili

   

   Once the garlic begins to turn golden, add the thinly sliced fresh red chili peppers to the pan with the frying garlic. Sauté briefly so the chili releases its heat and vibrant color into the oil without burning.

   Tip: Watch the garlic closely, as it can go from golden to burnt in seconds.
7. 7Toss Noodles with Infused Oil

   

   Add the cooked spaghetti noodles directly into the pan containing the garlic and chili-infused oil. Toss the noodles thoroughly using tongs to ensure every strand is evenly coated with the flavorful oil mixture.

   Tip: Reserve a splash of pasta water to help emulsify the oil and make the sauce cling better to the noodles.
8. 8Garnish with Parsley

   

   Generously sprinkle the previously chopped fresh parsley over the spaghetti in the pan. The fresh herbs add a vibrant color and a bright, grassy note that balances the rich, spicy oil.

   Tip: Add the parsley at the very end to keep the color bright and the flavor fresh.
9. 9Season the Pasta

   

   Season the pasta in the pan with salt and a generous amount of freshly cracked black pepper. Toss the noodles again to distribute the seasonings evenly throughout the dish.

   Tip: Freshly cracked pepper provides a much more aromatic kick than pre-ground pepper.
10. 10Finish with Lemon Juice

    

    Squeeze a fresh lemon wedge directly over the seasoned pasta, allowing the juice to coat the noodles. This final touch provides an acidic brightness that cuts through the oil and ties all the flavors together.

    Tip: Roll the lemon on the counter under your palm before cutting to get more juice.

Storage & Reheating

Burn It Off

Frequently Asked Questions