Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a simple garlic and olive oil pasta made with spaghetti, chilli, parsley and a little reserved pasta water. It is quick, pantry-friendly and perfect for the nights when dinner needs to come together with very little fuss.

Some evenings ask for nothing more than a warm bowl and a quiet kitchen. This is the pasta for the late night home, the empty fridge, the day that ran long, when all you have is garlic, oil and a handful of spaghetti and somehow that is exactly enough. Garlic warmed slowly in olive oil gives it a quiet richness, the strands turning glossy with chilli flakes, parsley and black pepper caught through them. It is the recipe worth keeping in your back pocket, the one that turns very little into something that still feels like care.

Prep: 10 min · Cook: 15 min · Serves: 4 · Cuisine: Italian · Category: Pasta

Ingredients

Spaghetti Aglio e Olio

• 400g spaghetti
• ⅓ cup extra virgin olive oil
• 6 garlic cloves, finely chopped or thinly sliced
• ½ teaspoon dried chilli flakes, or to taste
• ½ teaspoon salt, plus extra for the pasta water
• ¼ teaspoon cracked black pepper
• ½ cup finely chopped fresh parsley
• ½ cup reserved pasta water, plus extra if needed
• 1 tablespoon lemon juice, optional
• Extra olive oil, to serve

Method

1. Bring a large pot of water to the boil. Salt it well, then cook the spaghetti until just al dente.
2. Before draining, scoop out at least 1 cup of the pasta water and set it aside.
3. While the pasta cooks, place the olive oil and garlic in a large frying pan over low to medium-low heat.
4. Cook gently for 3–5 minutes, stirring often, until the garlic is fragrant and lightly golden. Do not let it burn.
5. Add the chilli flakes, salt and black pepper, then stir for 20–30 seconds.
6. Add the drained spaghetti to the pan with ½ cup of reserved pasta water.
7. Toss well over low heat for 1–2 minutes, until the pasta is glossy and coated. Add a little more pasta water if it looks dry.
8. Stir through the parsley and lemon juice, if using.
9. Taste and adjust with extra salt, pepper, chilli or olive oil.
10. Serve immediately with an extra drizzle of olive oil.

Serving Suggestion

Aglio e olio is happiest kept simple, with something on the side to round out the table. A warm piece of Simple Rosemary Focaccia is perfect for catching the garlicky oil left in the bowl, or tear through a few Greek Yoghurt Flatbreads while the pasta is still hot. For something fresh alongside, a Greek Style Salad with Feta, Olives & Garlic balances the richness with a little brightness and crunch.

Notes

Keep the heat gentle when cooking the garlic. Burnt garlic will make the oil taste bitter.

Reserved pasta water helps the olive oil cling to the spaghetti and gives the dish its glossy finish.

Dried chilli flakes are easy to control and bloom well in the warm oil. Use less for a milder family version.

Lemon juice is optional, but a small amount brightens the garlic and parsley.

The Grace Table Tip

Start the garlic in the oil before the pan gets too hot. It gives the garlic time to soften and flavour the oil gently, which makes the finished pasta taste fuller and smoother.

This pasta is best served straight away while the strands are hot and glossy. Leftovers can be refrigerated for up to 2 days and reheated gently in a pan with a splash of water and olive oil.