🇮🇹 Italian · Pasta
🍝 Spaghetti Aglio e Olio
Spaghetti Aglio, Olio e Peperoncino
Aglio e Olio proves that the simplest Italian pasta dishes are often the best — just garlic, good olive oil, chili, and parsley, tossed with spaghetti for a dish that comes together faster than delivery.
Born as late-night, end-of-the-month kitchen-cupboard cooking in Naples, this dish relies entirely on technique and quality ingredients rather than a long ingredient list — slowly infusing olive oil with garlic without burning it is the whole game.
Ingredients
Equipment: Large pot, Large skillet, Tongs
- 400 g (14 oz) spaghetti
- 120 ml (½ cup) extra virgin olive oil
- 6 garlic cloves, thinly sliced
- 1–2 dried red chilies, crumbled (or ½ tsp red pepper flakes)
- 4 tbsp finely chopped fresh parsley
- Fine sea salt, to taste
- Freshly grated Parmigiano-Reggiano, for serving (optional, not traditional)
Method
- Bring a large pot of generously salted water to a boil and cook the spaghetti until just shy of al dente.
- While the pasta cooks, gently heat the olive oil in a large skillet over low heat. Add the sliced garlic and chili.
- Cook slowly, swirling occasionally, until the garlic turns pale gold and fragrant — 3–5 minutes. Do not let it brown or burn, or it will taste bitter.
- Reserve a cup of pasta water, then drain the spaghetti just before it reaches full al dente.
- Add the pasta directly to the skillet along with a splash of pasta water, tossing constantly over medium heat for 1–2 minutes to finish cooking and emulsify the sauce.
- Add more pasta water as needed until the oil clings glossy to each strand.
- Stir in the parsley, taste and adjust salt, and serve immediately.
Chef Tips
- Low and slow is the key to the garlic — burnt garlic will make the whole dish bitter.
- Finishing the pasta in the skillet with starchy water is what creates the light, clinging sauce rather than just oily noodles.
- Traditionalists skip the cheese entirely — it's not part of the classic Neapolitan version.
Common Mistakes to Avoid
- Browning or burning the garlic, which turns the whole dish bitter.
- Skipping the pasta water, resulting in a greasy rather than emulsified sauce.
- Overcooking the pasta before it hits the skillet, since it continues cooking there too.
Nutrition (per serving)
Health Benefits
- Rich in heart-healthy monounsaturated fat from olive oil.
- Garlic provides allicin, linked to immune support.
- Naturally vegan and dairy-free.
Cultural Note
This dish is a beloved staple of la cucina povera — humble, resourceful Italian home cooking — and remains one of the most-cooked late-night meals across Italy, requiring only pantry staples.
Storage & Serving
Storage: Best eaten fresh; refrigerate leftovers for up to 2 days.
Reheating: Reheat gently in a skillet with a splash of olive oil or water.
Serve with: A simple arugula salad, Crusty bread, A crisp white wine