Master the Italian classic Aglio e Olio. This simple yet sophisticated dish relies on slowly golden-fried garlic, spicy chili, and a glossy, emulsified sauce.
Spaghetti Aglio e Olio is a testament to the beauty of Italian home cooking, where minimal ingredients create maximum flavor. By carefully browning sliced garlic in high-quality olive oil and emulsifying it with starchy pasta water, you transform humble staples into a silky, restaurant-quality meal. It is a true masterpiece of quick, fresh, and perfectly balanced Mediterranean cuisine.
A bowl of perfectly cooked spaghetti Aglio e Olio, tossed in a glossy garlic and chili-infused olive oil.
Prep5 mins
Cook15 mins
Total20 mins
Yield1 serving
DifficultyEasy
Calories450 kcal
Ingredients
200 g spaghetti
4 cloves garlic, thinly sliced
60 ml extra virgin olive oil
1 tsp dried red chili flakes
2 tbsp fresh parsley, chopped
to taste salt
Instructions
1Emulsify and Coat
Toss the cooked pasta vigorously in the pan with the garlic-infused oil and dried chili peppers. Add a ladle of starchy pasta water and continue to toss until the liquid emulsifies with the oil, forming a glossy, rich sauce that clings to every strand of pasta.
Tip: The key to this sauce is the starch in the pasta water; make sure to reserve some before draining your noodles.
Storage & Reheating
Refrigerator
2 days
Store in an airtight container. Pasta may absorb the oil; add a splash of fresh olive oil when reheating.
Reheating
3 min
Reheat gently in a pan over low heat with a tablespoon of water to loosen the sauce.
Burn It Off
Leisurely Cycling
~70 minutes at a relaxed pace (~12 km/h).
Brisk Walking
~90 minutes at a steady pace (~4 km/h).
House Cleaning
~1 hour and 45 minutes of active cleaning.
Frequently Asked Questions
Garlic turns bitter when it burns. Always fry it in the olive oil over low heat until it is just golden brown. If the garlic gets too dark, it will ruin the flavor of the entire sauce.
While you can, fresh parsley is highly recommended for this dish. It provides a bright, herbaceous contrast to the rich olive oil and pungent garlic that dried herbs simply cannot replicate.
Yes. The starchy pasta water is essential for emulsifying the oil and creating a cohesive sauce that clings to the noodles rather than pooling at the bottom of the bowl.
