Spaghetti Aglio e Olio
Garlic, good olive oil, chili, and parsley make the fastest brilliant pasta dish ever.
- Preparation
- 5 min
- Cook/bake time
- 12 min
- Total
- 17 min
- Difficulty
- Easy
- Calories
Five ingredients, ten minutes, huge impact. Aglio e Olio relies on the quality of a few things: good olive oil where the garlic gently turns golden, a little peperoncino for warmth, and starchy pasta water that emulsifies everything into a glossy sauce. The perfect midnight meal and proof that simple is often best.
Step-by-step instructions
- 1
Boil the pasta
Cook the spaghetti in plenty of well-salted water until al dente. Make sure to save a cup of pasta water before you drain it, as you will need it for the sauce.
- 2
Garlic oil
Meanwhile, heat the olive oil in a large pan over medium to low heat. Add the garlic slices and let them slowly turn golden yellow, but really only golden, because brown garlic becomes bitter. Sprinkle in the peperoncino.
- 3
Emulsify
Add a ladle of pasta water to the pan and let it bubble up. This allows the oil and water to combine into a creamy sauce.
- 4
Toss
Add the drained spaghetti directly to the pan and toss vigorously until they absorb the oil and become glossy. Pour in a little more pasta water if needed.
- 5
Serve
Fold in the parsley, season to taste, and serve immediately. If you like, sprinkle a little Parmesan on top.
Our best tips
- The quality of the olive oil is crucial, so use your best one.
