Spaghetti Aglio e
Olio
Neapolitan garlic & olive-oil pasta
Spaghetti is tossed with gently warmed garlic, olive oil and chili, using a little pasta water to make a glossy coating.
A serving with cheese & basil; the recipe uses parsleyGarlic and oil,
a Neapolitan pasta staple.
Spaghetti aglio e olio takes its name from garlic and oil, the foundation of its light coating. A little chili adds heat, while starchy pasta water helps the oil cling to the strands. The garlic should taste fragrant and gently cooked, without a dark, bitter edge.
The dish is closely associated with Neapolitan cooking and is now familiar across Italy. It is often a quick meal made from pantry ingredients, but the simple sauce still needs attention. The home version below uses sliced garlic and parsley. The photograph shows cheese and a basil garnish, additions outside this particular preparation.
Explore by food: Pasta
Let’s make spaghetti aglio e olio.
Four first-course portions with sliced garlic, chili and parsley. The cheese and basil visible in the photograph are not included in this version.
Four first-course portions.
The pasta water heating and pasta cooking set the elapsed time; make the garlic oil alongside the pasta.
What you’ll need
- 360 gspaghetti
- 75 mlextra-virgin olive oil
- 4garlic cloves, peeled and thinly sliced
- ½ tspdried chili flakes
- 2 tbspchopped parsley
- 4 lwater, for pasta
- 25 gcoarse salt, for pasta water
Use a wide pan so the spaghetti can move freely as oil and starchy water come together. Garlic burns quickly once golden, so rely on its pale color and lower the heat when needed.
How to make it
- 01
Cook the pasta
Bring the 4 l water to a boil and add coarse salt. Cook spaghetti for 2 minutes less than its packet time, checking that the center remains firm. Reserve 350 ml cooking water before draining.
- 02
Warm the garlic gently
During the pasta’s final 5 minutes, put oil and sliced garlic in a wide pan over low heat. Cook for 3–4 minutes until the garlic softens and just begins to turn pale gold. Add chili for the final 30 seconds. Move the pan off heat if the garlic colors quickly.
- 03
Make a light coating
Take the garlic pan off the heat and let the sizzling settle briefly. Add 120 ml reserved pasta water carefully, then return to medium heat. Add drained spaghetti and toss continuously for 1–2 minutes until cooked with a slight bite and coated in a glossy liquid. Add more reserved water in small splashes if it looks oily or dry.
- 04
Finish and serve
Fold in parsley, divide among warm plates and serve immediately. The sauce should coat the strands rather than leave a pool of oil underneath.
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