Classic Spaghetti Aglio e Olio

Name: Classic Spaghetti Aglio e Olio
Total time: 15 min
Yield: 2 people
Ingredients: 8 oz Spaghetti; 0.33 cup Extra Virgin Olive Oil; 4 cloves Garlic Cloves; 1 tsp Red Pepper Flakes; 0.5 bunch Fresh Parsley; 1 tbsp Salt (for water)

Vegan • Vegetarian • Dairy-FreeUnder 15 MinsStovetop • 5 Ingredients or LessDinnerComfort FoodItalian

Easy

15min

580kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A traditional Neapolitan dish of pasta tossed with sautéed garlic, olive oil, and chili flakes.

When it comes to Italian comfort food, few dishes rival the simplicity and elegance of Classic Spaghetti Aglio e Olio. Originating from Naples, this dish—literally translating to "garlic and oil"—is a testament to the idea that excellent cooking doesn't require a long list of ingredients. The magic of Classic Spaghetti Aglio e Olio lies entirely in the technique. It is not just about tossing pasta in oil; it is about gently infusing high-quality olive oil with the savory punch of garlic and the subtle heat of red pepper flakes, then creating an emulsion with starchy pasta water to coat every strand of spaghetti in a glossy, flavorful sheen. Because there are so few components, the quality of your ingredients makes a significant difference. Using fresh parsley adds a burst of brightness that cuts through the richness of the oil, while perfectly al dente spaghetti provides the necessary texture. This recipe is the ultimate "midnight snack" in Italy and a savior for empty pantries everywhere. It is quick, satisfying, and requires no heavy sauces or long simmering times. Whether you are a novice cook or a seasoned chef, mastering Classic Spaghetti Aglio e Olio is an essential skill that transforms humble pantry staples into a gourmet experience in under 20 minutes.

Ingredients

225 g Spaghetti
80 ml Extra Virgin Olive Oil
4 cloves Garlic Cloves
1 tsp Red Pepper Flakes
15 g Fresh Parsley
1 tbsp Salt (for water)

Instructions

1
Bring a large pot of water to a boil and add the salt. Add the spaghetti and cook until just shy of al dente (about 1 minute less than package instructions). Reserve 1 cup of pasta water before draining.
2
While the pasta cooks, peel and thinly slice the garlic cloves.
3
In a large skillet over medium heat, add the olive oil. Add the sliced garlic and red pepper flakes. Cook gently, stirring often, until the garlic turns a light golden brown. Be careful not to burn it.
4
Add a splash (about 60ml) of the reserved pasta water to the skillet to stop the garlic from cooking further. Let it bubble vigorously to create an emulsion.
5
Add the drained spaghetti directly to the skillet. Toss continuously for 1-2 minutes, adding more pasta water if necessary, until a creamy sauce forms and coats the pasta.
6
Remove from heat. Stir in the chopped fresh parsley.
7
Serve immediately, optionally topped with more red pepper flakes.

Chef's Tips

•Slice the garlic rather than mincing it to prevent it from burning too quickly.
•The starchy pasta water is the secret ingredient that turns the oil into a sauce.
•If you have Parmesan cheese, grate some on top for extra umami, though it's not strictly traditional.

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