Classic Garlic Spaghetti (Spaghetti Aglio e Olio)

Simple, aromatic, and deeply flavorful, this classic Italian pasta relies on golden-brown garlic and a hint of chili to transform humble pantry staples.

Ingredients

• 200 g spaghetti
• 6 cloves garlic
• 60 ml extra virgin olive oil
• 1 tsp dried red chili flakes
• 1/2 cup fresh parsley
• 1/2 lemon
• to taste salt

Instructions

1. 1Peel the garlic cloves

   

   Place the garlic cloves with their skin intact into a clean, dry plastic storage container. Seal the lid tightly and shake the container vigorously for several seconds; the friction will cause the skins to loosen and fall off, making them easy to separate.

   Tip: Make sure the container is large enough to allow the garlic room to tumble around during the shaking process.
2. 2Slice the garlic

   

   Take the peeled garlic cloves and place them on a clean cutting board. Using a sharp chefs knife, carefully slice each clove into thin, uniform pieces.

   Tip: Keeping the slices thin ensures they cook evenly and infuse the oil with maximum flavor.
3. 3Prepare the chili

   

   Using kitchen shears, snip the dried red chili peppers directly over a small bowl. Cut them into small, manageable pieces to release their heat and flavor into the dish.

   Tip: Be careful not to touch your eyes after handling dried chili peppers.
4. 4Chop the parsley

   

   Gather fresh parsley leaves and finely chop them using a sharp knife on a wooden cutting board. Ensure the herbs are well-diced to distribute the fresh, earthy flavor throughout the pasta.

   Tip: Use a rocking motion with your knife to chop the herbs quickly and efficiently.
5. 5Boil the spaghetti

   

   Bring a large pot of water to a boil and add a generous pinch of salt. Add the spaghetti noodles and cook for seven minutes, or until the pasta is al dente.

   Tip: Always salt your pasta water well — it is the primary way to season the noodles themselves.
6. 6Heat the olive oil

   

   Pour a sufficient amount of extra virgin olive oil into a frying pan. Place the pan over medium heat and allow the oil to warm up before adding the garlic and chili.

   Tip: Watch the oil carefully to ensure it doesnt smoke or burn before adding the aromatics.
7. 7Fry the garlic

   

   Add the sliced garlic into a pan with heated olive oil. Fry over medium heat, stirring occasionally, until the garlic slices turn golden brown and fragrant. Be careful not to burn them, as bitter burnt garlic will ruin the base of the pasta.

   Tip: Keep the heat moderate to ensure the garlic infuses the oil without browning too quickly.
8. 8Add dried chili

   

   Once the garlic reaches a light golden color, add the dried chili pepper pieces to the pan. Sauté briefly with the garlic for about 30 seconds to release the heat and flavor into the oil without letting the chili darken too much.

   Tip: If you prefer less heat, remove the seeds from the dried chilies before adding them to the pan.
9. 9Toss the spaghetti

   

   Transfer the freshly boiled spaghetti directly into the pan with the garlic-chili oil. Use tongs to vigorously toss the pasta, ensuring every strand is well-coated and infused with the aromatic oil.

   Tip: Reserve a small splash of pasta cooking water to add to the pan; it helps create a light, silky emulsion with the oil.
10. 10Add lemon juice

    

    Squeeze the juice of fresh lemon wedges directly over the pasta while it is still in the pan. The acidity from the lemon cuts through the richness of the oil and brightens the overall flavor profile of the dish.

    Tip: Use a strainer when squeezing if you want to prevent lemon seeds from falling into the pan.
11. 11Garnish and serve

    

    Sprinkle a generous amount of chopped fresh parsley over the pasta. Give everything a final quick toss to combine, then serve the garlic spaghetti immediately while hot.

    Tip: Add the parsley at the very end to keep its vibrant color and fresh, herbaceous flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions