Some of the best dishes are the simplest. Spaghetti aglio e olio, which means garlic and oil in Italian, is a classic from Naples that needs just a handful of ingredients: pasta, garlic, olive oil and chilli flakes. It is quick enough for a weeknight, cheap enough for a student budget and satisfying enough to impress guests. If you love garlic, this one is for you.
Why you will love it
- Fast: Ready in about 20 minutes.
- Pantry-friendly: No cream, no sauce jars, no special shopping.
- Flavourful: Garlic and chilli give big flavour from simple ingredients.
- Easy to adapt: Add vegetables, paneer or a protein of your choice.
Serves and timing
- Serves: 2
- Preparation time: 5 minutes
- Cooking time: 15 minutes
Ingredients
- 200 grams spaghetti
- 1 tablespoon salt for the pasta water
- 4 to 5 tablespoons extra virgin olive oil
- 6 to 8 cloves garlic, thinly sliced
- 1/2 to 1 teaspoon red chilli flakes
- 2 tablespoons chopped fresh parsley (or coriander as a substitute)
- Freshly ground black pepper
- Grated parmesan or processed cheese (optional)
- A squeeze of lemon (optional)
Steps
- Boil the water: Bring a large pot of water to a rolling boil and add the salt. The water should taste pleasantly salty.
- Cook the pasta: Add the spaghetti and cook according to the packet instructions until al dente, which means tender but with a slight bite. Stir occasionally so it does not stick.
- Save pasta water: Before draining, scoop out about a cup of the starchy cooking water and keep it aside.
- Prepare the garlic oil: While the pasta cooks, add the olive oil and sliced garlic to a large, cold pan. Place it on low to medium heat.
- Cook slowly: Let the garlic sizzle gently until it turns pale golden, about 3 to 4 minutes. Watch closely; burnt garlic tastes bitter.
- Add chilli: Turn the heat to low and stir in the chilli flakes for a few seconds.
- Combine: Drain the pasta and add it straight to the pan with the garlic oil.
- Emulsify: Add a few tablespoons of the reserved pasta water and toss vigorously with tongs. The starchy water mixes with the oil to coat the spaghetti in a light, glossy sauce. Add more water if it looks dry.
- Season: Add the parsley, black pepper and a pinch of salt if needed. Toss again.
- Serve: Plate immediately, topped with a little cheese and a squeeze of lemon if you like.
Tips for perfect aglio e olio
- Slice garlic thinly and evenly so it cooks at the same rate.
- Start garlic in cold oil for gentle, even cooking.
- Do not skip the pasta water. It is the secret to a silky sauce rather than oily noodles.
- Use good olive oil. It is the main flavour, so choose extra virgin if you can.
- Serve right away. The pasta tastes best hot and fresh.
Variations
- Vegetable aglio e olio: Toss in sauteed mushrooms, broccoli, zucchini or cherry tomatoes.
- Paneer or tofu: Add pan-seared cubes for extra protein.
- Prawn or chicken: Cook them in the garlic oil before adding the pasta.
- Desi twist: Add a pinch of oregano with a little crushed black pepper and finish with fresh coriander and lemon.
- Whole wheat pasta: Use whole wheat spaghetti for more fibre.
Serving ideas
Serve aglio e olio with a simple green salad tossed in lemon and olive oil, or with garlic bread for a hearty meal. A bowl of tomato soup on the side makes it a cosy winter dinner.
Storage
This pasta is best eaten immediately. If you have leftovers, refrigerate for up to a day and reheat in a pan with a splash of water and a drizzle of olive oil.
