Spaghetti Aglio e Olio Recipe

Simple yet deeply flavourful, Spaghetti Aglio e Olio turns a handful of pantry staples into a silky, garlicky pasta dish. It is ready in minutes and tastes like something from a Roman trattoria.

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Servings

4 servings

Calories

520

Ingredients

• 320 g spaghetti
• 6 garlic cloves, thinly sliced
• 80 ml extra-virgin olive oil
• 1 tsp chilli flakes
• 1 handful fresh parsley, chopped
• 40 g grated Parmesan (optional)
• 1 lemon, zested
• 2 tbsp toasted breadcrumbs
• Salt to taste

Instructions

1. Cook the spaghetti in well-salted boiling water until just al dente, reserving a cup of pasta water.
2. Meanwhile warm the olive oil in a large pan over medium-low heat and gently fry the garlic until pale gold, taking care not to burn it.
3. Stir in the chilli flakes and cook for 30 seconds until fragrant.
4. Add the drained pasta to the pan with a splash of pasta water and toss vigorously until the sauce turns glossy and coats each strand.
5. Fold in the parsley and lemon zest, season with salt and toss once more.
6. Serve at once in warm bowls with Parmesan and toasted breadcrumbs on top.

Pro tips

• Keep the heat gentle so the garlic turns sweet, not bitter.
• Pasta water is the key to a silky, emulsified sauce.
• Add a squeeze of lemon for a brighter finish.

Frequently asked questions