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Spaghetti Aglio e Olio with Parsley Recipe
Ben Carraoli

Spaghetti Aglio e Olio with Parsley Recipe

I absolutely adore recipes that deliver incredible flavor with minimal effort, and this Spaghetti Aglio e Olio is a perfect example. It's my go-to dish for a quick, comforting meal that never fails to impress. The combination of garlic-infused olive oil, a hint of chili, and fresh parsley is simply timeless.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner
Calories: 500
Ingredients Method

Ingredients
  

  • 400 g spaghetti - A high-quality durum wheat spaghetti will give you the best texture.
  • 6 cloves of garlic thinly sliced - Slicing thinly helps the garlic infuse the oil without burning too quickly.
  • 1/2 cup of olive oil - Use a good quality extra virgin olive oil as its flavor is central to the dish.
  • 1 teaspoon of red chili flakes - Adjust this based on your heat preference. A little goes a long way.
  • A bunch of fresh parsley finely chopped - Fresh parsley is a must for its bright, clean flavor that cuts through the richness of the oil.
  • Salt to taste - For seasoning the pasta water and the final dish.
  • Freshly grated Parmesan cheese for serving (optional) - Grating your own cheese ensures it melts beautifully and tastes better.

Method
 

  1. First, bring a large pot of generously salted water to a rolling boil. Add your spaghetti and cook according to the package directions until it reaches al dente. This means it should still have a slight bite. Just before draining, reserve about one cup of the starchy pasta water.
  2. While the pasta is cooking, heat the olive oil in a large skillet or pan over medium heat. Add the thinly sliced garlic and sauté gently. You want the garlic to turn a light golden brown and become fragrant, not burnt, as burnt garlic will make the entire dish bitter.
  3. Once the garlic is golden, stir in the red chili flakes. Let them sizzle in the oil for about 30 seconds to a minute. This step blooms the spice, releasing its flavor and a gentle heat into the oil, creating the signature taste of the dish. Be careful not to let them burn.
  4. Drain the cooked spaghetti and immediately add it to the skillet with the garlic and chili oil. Toss everything together thoroughly to ensure every strand of pasta is coated in the flavorful oil. If the pasta looks a bit dry, add a splash of the reserved pasta water to create a light, silky sauce.
  5. Remove the skillet from the heat and stir in the finely chopped fresh parsley. Give it one last toss to combine everything. Taste the pasta and add more salt if needed. Serve immediately, topped with a generous sprinkle of freshly grated Parmesan cheese if you like.