Spaghetti Aglio e Olio
Garlic, olive oil, chili and parsley coat spaghetti in the simplest and most satisfying Roman pantry pasta.
Prep5 min
Cook15 min
Total20 min
Yield4 servings
LevelBeginner
Spaghetti Aglio e Olio
Ingredients
US measurements with metric in parentheses.
Instructions
- Boil the spaghetti in well-salted water until al dente, about 9 minutes. Reserve 1 cup (240 ml) of pasta water, then drain.
- Meanwhile, warm the oil and garlic in a large skillet over low heat 4 to 5 minutes until the garlic is pale gold. Do not let it brown.
- Add the chili flakes for 30 seconds.
- Add the spaghetti and ¼ cup of pasta water and toss over medium heat for 1 minute, adding more water until glossy.
- Stir in the parsley and pepper and serve.
Tips for success
- Starting the garlic in cold oil prevents bitterness.
- The starchy pasta water makes the sauce creamy.
Substitutions
- Add anchovies for depth if you eat fish.
- Use gluten-free spaghetti if needed.
Storage & reheating
Best fresh; refrigerate up to 2 days and reheat with water.
Estimated nutrition per serving
Estimate only. Calculated roughly from typical ingredients; real values vary by brand and portion.
| Calories | ~510 kcal |
|---|---|
| Protein | ~13 g |
| Carbohydrates | ~74 g |
| Fat | ~18 g |
Frequently asked questions
Why is my garlic bitter?
It browned too quickly. Keep the heat low and remove the pan from heat if needed.