Aglio e Olio (Garlic Oil Spaghetti)
, 18 min, Serves 4–5
Classic Italian pantry pasta: spaghetti tossed in gently sautéed garlic, olive oil and starchy pasta water.
| 4 litres / quarts water, for boiling | Boil spaghetti, packet time minus 1 min | Scoop 1 cup water, drain pasta | Toss pasta, water & salt, 1–1½ min | Toss through parsley | Serve with parmesan |
| 2 tsp cooking salt (for the pasta water) | |||||
| 500 g spaghetti | |||||
| 125 ml pasta cooking water, reserved | |||||
| 125 ml extra virgin olive oil | Slice garlic finely; sauté in oil 2–3 min | Add chilli, stir 20–30 sec | |||
| 6 large garlic cloves, finely sliced | |||||
| 1/2 tsp red chilli flakes (optional) | |||||
| 1 tsp cooking salt (for the sauce) | |||||
| 1/3 cup finely chopped parsley | |||||
| Parmesan, finely grated, for serving |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.