Classic Italian Aglio e Olio
This simple garlic and oil pasta is a classic Italian pantry staple that tastes incredible when you follow a few easy steps.
recipesbynani.comAglio e Olio is one of those meals that proves you do not need a long list of ingredients to make something truly delicious. It is my go to recipe when I want a comforting bowl of pasta without having to run to the grocery store for a dozen different items.
The secret to this dish is using a generous amount of high quality olive oil and making sure you season your pasta water well. Take your time to gently toast the garlic in the oil so the flavor really shines through, and you will see how special this simple dinner can be.
🧺 Ingredients
- 500g spaghetti
- 6 large cloves of fresh garlic, thinly sliced
- 1/2 cup extra virgin olive oil
- 1/2 cup chopped fresh parsley
- 1 teaspoon dried chilli flakes
- 1.5 teaspoons salt for the sauce, plus more for the pasta water
👩🍳Instructions
- 1
Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions, but stop one minute early so it stays firm.
- 2
Before you drain the pasta, carefully scoop out one cup of the starchy cooking water and set it aside.
- 3
In a large deep pan, heat the olive oil over medium heat. Add the sliced garlic and cook for 2 to 3 minutes until it turns a light golden color.
- 4
Stir in the chilli flakes and cook for another 30 seconds, being very careful not to let the garlic brown or turn bitter.
- 5
Add the cooked spaghetti, 1/2 cup of the reserved pasta water, and the salt to the pan.
- 6
Toss everything together over medium high heat for about one minute until the water and oil combine into a glossy sauce that clings to the noodles.
- 7
Stir in the fresh parsley and serve immediately.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to two days. When reheating, add a tiny splash of water or oil to help the sauce come back together in the pan.
Made this recipe? Let us know how it went.
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