Spaghetti aglio e olio

Name: Spaghetti aglio e olio
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Italy
Ingredients: 400 g Spaghetti; 4 cloves garlic; 1 Dried chilli; 80 ml Olive oil; 3 tbsp Chopped parsley; Salt (to taste)

Spaghetti with golden garlic, chilli and good olive oil. Made with what is in the cupboard, ready in fifteen minutes.

20 min5 prep · 15 cook
EasyDifficulty
520 kcalper serving

Ingredients

4 servings

Spaghetti400 g
garlic4 cloves
Dried chilli1
Olive oil80 ml
Chopped parsley3 tbsp
Saltto taste

Missing something? Ingredients with × can be left out.

Steps

1
Bring a large pot of salted water to the boil and cook the spaghetti until al dente.
2
Meanwhile, warm the oil with the thinly sliced garlic and the crumbled chilli over low heat until the garlic is pale gold.
3
Add a ladle of the pasta water to the pan to stop the garlic cooking.
4
Drain the spaghetti, add it to the pan and toss until the oil and water turn into a light sauce.
5
Stir in the parsley and serve straight away.

Tips and questions

What is the classic mistake?: Burning the garlic, which turns it bitter. Start it in warm oil over low heat and stop when it is just golden.
Why is my pasta oily instead of saucy?: It needs a ladle of starchy pasta water tossed vigorously with the oil to emulsify into a light sauce.

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Spaghetti aglio e olio

Ingredients

Steps

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