Spaghetti Aglio e Olio
Rome's midnight pasta: garlic gently sizzled in good olive oil, a pinch of chili and a splash of starchy pasta water that turns it all into a silky sauce.
Prep5 min
Cook15 min
Makes2 servings
LevelEasy
Allergens: Gluten. Always check labels.
Ingredients
Method
- Bring a large pot of well-salted water to the boil and cook the spaghetti for 1 minute less than the packet says.
- Meanwhile, put the olive oil and garlic in a large cold pan and warm over low heat for 3–4 minutes, until the garlic is pale golden. Don't let it brown or it turns bitter.
- Add the chili flakes, then take the pan off the heat.
- Scoop out about 120 ml of pasta water, then drain the spaghetti and add it to the pan.
- Return to medium heat, add a splash of pasta water and toss for 1–2 minutes until the oil and water come together into a glossy sauce. Add more water if it looks dry.
- Toss through the parsley, taste for salt and serve straight away.
Cook's tip: Slicing the garlic thinly rather than crushing it gives sweet, toasty flavor without harshness.
Tap a step to tick it off. Times are a guide; ovens, pans and ingredients vary.
