Aglio e Olio

Name: Aglio e Olio
Prep time: 5 min
Cook time: 10 min
Yield: 2 servings
Cuisine: Italian Menu
Ingredients: Spaghetti — 300g; Garlic — 6 cloves; Extra Virgin Olive Oil — 80ml; Dried Chilli Flakes — 1 tsp; Flat-leaf Parsley — 10g; Sea Salt — 1½ tbsp; Black Pepper — 1 tsp

A beloved minimalist classic hailing from Naples, long strands of al dente spaghetti are tossed in warm extra virgin olive oil gently infused with thinly sliced garlic and red chilli. Silky and lightly emulsified, every tender bite offers an irresistible balance of fiery warmth, rich nutty garlic aromas, and vibrant fresh parsley for a pure, deeply satisfying taste of Southern Italy.

Cuisines

Cooking Instructions

Preparation: 5 minutes
Cooking: 10 minutes

Servings: 2

Notes:

Fresh red chilli can be used instead of dried chilli flakes for a fresher heat.

The pasta water is essential for creating an emulsion with the olive oil to coat the spaghetti smoothly.

Grated Parmesan or Pecorino Romano can be added at the end if desired, although traditional aglio e olio is served without cheese.

Par-Cook the Spaghetti
Bring a large pan of salted water to a boil over a high heat. Add the spaghetti and cook for two minutes less than the packet instructions until around 75 percent cooked.

Infuse the Garlic
In a large skillet, combine the olive oil and thinly sliced garlic starting over a cold heat. Heat gently, stirring continuously for about 1 minute until the garlic starts to sizzle without letting it brown.

Emulsify the Sauce
Ladle half a cup of the hot pasta cooking water into the skillet with the oil and garlic. Allow it to bubble vigorously for 30 seconds to form a glossy, emulsified sauce.

Finish the Pasta
Transfer the par-cooked spaghetti directly into the skillet, bringing along a little extra pasta water. Toss continuously off the heat as the pasta absorbs the sauce and finishes cooking.

Season and Serve
Stir in the chilli flakes, sea salt, black pepper, and chopped flat-leaf parsley. Toss thoroughly to distribute all the ingredients, then divide into serving bowls and serve immediately.