Aglio e Olio (Garlic & Oil Spaghetti)
A Neapolitan pasta of spaghetti tossed with garlic gently cooked in olive oil. The only ingredients are garlic, olive oil, peperoncino, and parsley — the 'empty-fridge' pasta. Master emulsifying with pasta water and anyone can make it in 15 minutes.
Ingredients
- Spaghetti200 g
- Garlic · thinly sliced5 clove
- Extra-virgin olive oil5 tbsp
- Peperoncino (or chili flakes) · to taste1 tsp
- Parsley · chopped2 tbsp
- Pasta cooking water · reserved, to emulsify1 ladle
- Salt · generous for the pasta water1 to taste
- Parmigiano · optional1 to taste
Steps
- ⏲ 9 min
Boil salted water and cook the spaghetti 1 minute short of the package time. Reserve a ladle of pasta water.
- ⏲ 5 min
Meanwhile, gently cook the sliced garlic in olive oil over low heat until pale gold (don't let it burn or it turns bitter).
- ⏲ 1 min
Add the peperoncino and cook 30 seconds more for aroma.
- ⏲ 2 min
Add the pasta and a splash of pasta water to the pan and toss hard over high heat so the oil and water emulsify and coat the noodles creamy.
- ⏲ 1 min
Off the heat, stir in the parsley. Loosen with more pasta water if needed.
Twirl onto plates and finish with a drizzle of olive oil. Add Parmigiano if you like.
Tips & Variations
Variations
- Aglio, olio e peperoncino: Plenty of chili for a spicy kick (the full name).
- With shrimp: Add prawns for a heartier plate.
- Anchovy: Melt anchovies into the garlic oil for umami.
- Lemon & arugula: Finish with lemon zest and arugula for freshness.
Tips
- Don't burn the garlic — low and slow to pale gold; burnt garlic turns the whole dish bitter.
- Reserve pasta water — its starch is what emulsifies the oil into a silky sauce.
- Finish cooking the pasta in the pan with the oil and water so it absorbs flavor.
- Use good extra-virgin olive oil — with so few ingredients, it really shows.
- Toss vigorously off-low heat to get that creamy, glossy coating.
Sign in to edit.
edits: 0 ·Edit history