Spaghetti Aglio e Olio

Spaghetti tossed with garlic, extra-virgin olive oil, red chili, parsley, and starchy pasta water. This simple Italian pasta is ready in 15 minutes.

Recipe Developer-Estefania

Prep Time 5

Cook Time 10

Total Time 15

Bring a large pot of water to a boil. Add 2 teaspoons salt and 250 g dry spaghetti. Cook according to the package directions until al dente. Reserve 240 ml pasta water, then drain the spaghetti.
While the spaghetti cooks, heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium heat. Add 5 garlic cloves, minced, and either 3 fresh red chilies, finely sliced, or ½ teaspoon red pepper flakes. Cook for 1–2 minutes, stirring frequently, until the garlic is fragrant and lightly golden.
Add the drained spaghetti and 60 ml pasta water to the skillet. Toss until the spaghetti looks glossy and evenly coated in the garlic-infused oil. Add more reserved pasta water in small amounts if needed.
Add 2 tablespoons fresh parsley, finely chopped, and toss until combined. Divide the spaghetti aglio e olio among four bowls. Finish with an optional drizzle of extra-virgin olive oil and serve immediately.

Control the garlic heat: Keep the skillet over low-medium heat and stir frequently. Darkened garlic can make the entire sauce taste bitter.

Add pasta water gradually: Begin with 60 ml, then add small amounts only as needed to create a glossy coating without thinning the sauce.

Choose the chili: Fresh chilies vary naturally in heat. Red pepper flakes provide a more consistent tested alternative.

Serve without delay: The sauce coats the spaghetti most evenly while the pasta, oil, and reserved cooking water remain hot.