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Spaghetti aglio e olio

By: Tom Shingler
Head of food, delicious.

Published: 30 Mar 23
Updated: 18 Mar 24

Aglio e olio is simple Italian cooking at its finest. Originally from Naples, this pasta dish shows how just a handful of ingredients can be turned into something magical. The key is in sizzling the garlic until just right – not too pale, nor too browned – before tossing it with the pasta, along with a dash of the pasta’s cooking water to help create a slightly emulsified sauce.

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Easy
March 2023

Test kitchen approved

Serves 4
Hands-on time 15 min

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Nutrition: per serving

Calories: 265kcals
Fat: 18.8g (2.7g saturated)
Protein: 3.8g
Carbohydrates: 19g (0.8g sugars)
Fibre: 2.1g
Salt: 0.4g

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Ingredients

400g spaghetti
100ml olive oil
8 garlic cloves, finely sliced
1 tsp chilli flakes (optional)
2 tbsp finely chopped parsley (optional)

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Method

Bring a large pan of salted water to the boil. Add the spaghetti and cook for 8 minutes until al dente (cooked but still with bite).
Meanwhile, pour the olive oil into a deep frying pan and put over a low-medium heat. Add the garlic and chilli flakes (if using) and gently sizzle, stirring occasionally. Take it slowly – you want the sliced garlic to have turned a very pale golden when the pasta is ready. If it colours too quickly, remove the pan from the heat and wait for the pasta to finish cooking.
Drain the pasta, reserving a little pasta water, then tip the spaghetti into the garlic oil. Add a splash of pasta water and toss vigorously, ensuring all the pasta is coated in the oil. The small amount of starchy salted pasta water should help create a slightly thicker seasoned sauce.

Stir in the parsley (if using) and a pinch of salt (check it needs it), then divide between bowls.

Recipe from March 2023 Issue

Nutrition

Nutrition: per serving

Calories: 265kcals
Fat: 18.8g (2.7g saturated)
Protein: 3.8g
Carbohydrates: 19g (0.8g sugars)
Fibre: 2.1g
Salt: 0.4g

delicious. tips

A purist aglio e olio contains just pasta, oil, salt and garlic – the addition of chilli flakes technically turns it into aglio, olio e pepperoncino. Even the addition of parsley can be a bit divisive!