Spaghetti Aglio e Olio (Spaghetti aglio e olio)

The Neapolitan pantry classic: spaghetti tossed with olive oil, slivered garlic, chilli, and parsley — five ingredients, one perfect dinner.

Cuisine: Italian (Campania) · Style: One Pot · Protein: Veggies · Total time: 20 minutes · Difficulty: easy · Servings: 2 · Spice: 2/5

Ingredients

• 200g spaghetti
• 6 garlic cloves, thinly sliced
• 1/3 cup good olive oil
• 1 tsp red chilli flakes
• 1/4 cup flat-leaf parsley, chopped
• Salt to taste
• Coarsely ground black pepper

Steps

1. Boil spaghetti in heavily salted water until just shy of al dente. Reserve 1 cup pasta water.
2. Meanwhile, heat olive oil on low-medium. Add sliced garlic and cook gently 3-4 minutes until just golden — never brown.
3. Add chilli flakes off the heat.
4. Return pan to low heat. Add drained pasta and 1/2 cup pasta water.
5. Toss vigorously for 1-2 minutes until the sauce emulsifies and glazes the spaghetti.
6. Fold in parsley. Season with salt and pepper.
7. Serve immediately — no cheese, by tradition.

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