It looks simple, it IS simple, but it tastes amazing. This Spaghetti aglio e olio – or chilli oil spaghetti as I usually call it – is al dente pasta tossed in warm garlicky olive oil with the addition of chilli flakes for some gentle warming heat.
So tasty, so easy, and ready in 17 minutes!
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Sometimes simple is best, and this recipe calls for only a few simple ingredients. It’s just the thing when you’re craving a bowl of warming carby goodness.
🙋🏻♀️ What is spaghetti aglio e olio?
Spaghetti aglio e olio means ‘spaghetti with garlic and oil’ and it’s a simple, inexpensive pasta dish that originated in Naples. The garlic is sauteed in olive oil, then tossed with spaghetti, seasoning and parsley.
Sometimes chilli flakes are added (like my version) – which would technically make it ‘Spaghetti aglio e olio peperoncino’. I also like to finish the dish with a little lemon zest and shaved Parmesan (or vegetarian Italian-style hard cheese for a vegetarian option).
📋 What do we need?
- Try to use the best extra virgin olive oil you can afford. It gives a richer, more earthy flavour than regular olive oil. Often, extra virgin olive oil is used for dressings or to pour over a finished dish, rather than cooking. It has a lower smoke point than other oils, so it doesn’t suit high temperature cooking. However, we’re cooking this dish over a low heat.
- Parmesan – I like to finish this dish with shaved parmesan. You can also use pecorino or grana padano. Or use vegetarian Italian-style hard cheese for a vegetarian alternative.
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP Be sure to save some of the water you cooked the pasta in. We add a good splash of this to the pan with the pasta and garlic to provide a little sauciness. The starch from the pasta water emulsifies with the olive oil, so the pasta coating is smooth and tasty, rather than oily-tasting.
🍽️ What to serve it with
A humble but wonderfully tasty dinner, on the table in 17 minutes.
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Spaghetti aglio e olio
It looks simple, it IS simple, but it tastes amazing. Al dente pasta tossed in warm garlicky olive oil with the addition of chilli flakes for some gentle warming heat.
INSTRUCTIONS
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Cook the spaghetti as per the pack instructions (ideally until al dente – about 8-10 minutes) in a large pan of boiling salted water. Once cooked, drain, reserving a half a cup of the pasta cooking water.
400 g (14 oz) dried spaghetti
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When the pasta is almost cooked (about 5 minutes from the end of cooking), heat the olive oil in a large frying pan (skillet) over a low-medium heat.
5 tablespoons extra virgin olive oil
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Add the chilli flakes, garlic, salt and pepper. Fry for 3-4 minutes, stirring often.
1 teaspoon chilli flakes, 3 garlic cloves, ½ teaspoon salt, ½ teaspoon black pepper
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Add the drained spaghetti and a good splash (about 4 tablespoons) of pasta cooking water. Stir together, adding more pasta water, if desired.
3 tablespoons finely chopped fresh parsley
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Stir in the chopped parsley.
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Divide between bowls and top with shaved cheese, a little lemon zest and black pepper.
4 tablespoons shaved vegetarian Italian-style hard cheese, Black pepper
✎ Notes
If you want to add a little more cheesy-creaminess to the pasta, add 2-3 tablespoons of grated vegetarian Italian-style hard cheese (or parmesan) at the same time you add the cooked pasta to the frying pan (skillet).
Don’t make ahead!
This recipe tastes at its absolute best when it’s cooked fresh. Making it ahead and reheating make it taste oily.
Changing the quantities
You can double or halve (or make it just for one) this recipe. Stick to the same ingredient ratios.
No adjustment to the cooking time needed.
Nutritional information is approximate, per serving (this recipes serves 4).
Nutrition
Calories: 552kcalCarbohydrates: 76gProtein: 15gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 3mgSodium: 387mgPotassium: 267mgFiber: 4gSugar: 3gVitamin A: 442IUVitamin C: 5mgCalcium: 92mgIron: 2mg
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