Spaghetti aglio e olio (spaghetti with garlic and olive oil)

26 Sep

Spaghetti alio e olio

For all its simplicity, spaghetti aglio e olio is easy to mess up.

It’s really important not to overcook the garlic – no more than the faintest shade of gold, or it will taste bitter.

It’s also important to measure the salt. Too little, and the dish is insipid – too much and it’s ruined.

I always add a pinch of chilli flakes, and toss through some fresh parsley before serving (which technically makes it spaghetti aglio, olio, peperoncino e prezzemolo I guess.)

When I’m really pushing the boat out, I’ll a scattering of toasted breadcrumbs for a bit of crunch…;-)

Spaghetti aglio e olio (spaghetti with garlic and olive oil)
(serves 4)

  • 500g spaghetti
  • 4 Tb olive oil
  • 4 cloves garlic, minced
  • 1 tsp salt
  • a generous pinch of chilli flakes (or to taste)
  • a small bunch of flatleaf parsley, minced
  • a crumbled slice of day-old sourdough, fried slowly in olive oil, to garnish (optional)
  1. Bring a large pot of salted water to the boil, and cook the spaghetti.
  2. Pour the olive oil into a small frying pan. Add the garlic, teaspoon of salt, and chilli flakes, then set it over a low heat.
  3. As soon as sizzles, turn the heat off and set aside.
  4. When the pasta is ready, drain it and transfer to a large heated bowl. Scrape all the contents of the frying pan into the bowl, add the parsley and toss well.

4 Responses to “Spaghetti aglio e olio (spaghetti with garlic and olive oil)”

  1. Henrietta Watson September 26, 2017 at 7:44 am #

    Reblogged this on All About Writing and more.

  2. Megala September 26, 2017 at 8:22 am #

    Simple, yet flavorful pasta!

  3. Yana September 26, 2017 at 9:28 am #

    Sometimes simplicity is the best! I also like very similar version – Spaghetti con cipolla, especially with red onion and dash of red wine 🙂

  4. chefkreso September 26, 2017 at 4:27 pm #

    Simple, yet so delicious, a great recipe indeed!

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