Spaghetti Aglio e Olio
Spaghetti aglio e olio is Naples' answer to a five-ingredient midnight supper: al dente spaghetti tossed in warm, garlic-infused olive oil sparked with chili and fresh parsley. Slowly cooking sliced garlic until pale gold keeps it sweet rather than bitter, while a splash of starchy pasta water emulsifies the oil into a glossy sauce that clings to every strand. It's fast, pantry-friendly, and endlessly satisfying.
Bring a large pot of well-salted water to a rolling boil and cook 400 g spaghetti until just shy of al dente while you gently warm 120 ml extra-virgin olive oil with 6 thinly sliced garlic cloves and 1 tsp red pepper flakes over low heat until the garlic turns pale gold and fragrant; ladle in about 120 ml starchy pasta water to loosen the oil into a light emulsion, drag the drained spaghetti straight into the pan, and toss vigorously over medium heat for a minute or two until the sauce clings and glosses the strands, then kill the heat, shower with chopped parsley, taste for salt, and serve immediately.
- Keep the heat low under the garlic — pale gold, never brown; burnt garlic turns the whole dish bitter.
- Save at least a cupful of the salty, starchy pasta water; it's what turns loose oil into a silky sauce that coats every strand.
- Pull the spaghetti a minute before the package time and finish cooking it in the pan so it soaks up the garlic oil.
Equipment
- Large pot
- Large skillet or frying pan
- Chef's knife
- Tongs
- Ladle
- Colander
מצרכים
Pasta and water
- 400 g Spaghetti, ideally bronze-die durum wheat
- 25 g Fine sea salt, for the pasta water
- 4 L Water, for boiling
Garlic oil
- 120 ml Extra-virgin olive oil, use a good fruity one
- Garlic, thinly sliced or minced
- 2 g Red pepper flakes, peperoncino, to taste
- 15 g Flat-leaf parsley, finely chopped, plus more to finish
- Fine sea salt, for seasoning the sauce
- Black pepper, optional
אופן ההכנה
- שלב01
Fill a large pot with about 4 litres (4 qt) of water, add roughly 25 g (1 1/2 tbsp) fine sea salt, and bring to a rolling boil. The water should taste pleasantly of the sea — this is your only chance to season the pasta itself.
- שלב02
While the water heats, peel and thinly slice 6 garlic cloves (or mince for a stronger, more diffuse hit). Finely chop the parsley and measure out the red pepper flakes so everything is ready to move quickly once the pasta is in.
- שלב03
Add 400 g spaghetti to the boiling water, stir, and cook until about 1 minute shy of the package's al dente time. Just before draining, scoop out at least 250 ml (1 cup) of the starchy cooking water and set it aside.
- שלב04
Meanwhile, warm 120 ml extra-virgin olive oil in a large skillet over low heat. Add the sliced garlic and red pepper flakes and cook gently, swirling often, until the garlic is soft and pale gold and the oil is fragrant — 3 to 4 minutes. Don't let it brown, or it will taste bitter.
- שלב05
Ladle about 120 ml (1/2 cup) of the reserved pasta water into the garlic oil. It will sputter, then settle into a cloudy, slightly thickened sauce as the starch and fat come together. Keep it at a gentle simmer.
- שלב06
Using tongs, lift the drained spaghetti directly into the skillet. Toss and swirl vigorously over medium heat for 1 to 2 minutes, adding splashes of pasta water as needed, until the sauce turns glossy and clings to every strand.
- שלב07
Turn off the heat, add most of the chopped parsley and a final drizzle of olive oil, and toss once more. Taste and adjust salt, adding black pepper if you like. Twirl into warm bowls, scatter the remaining parsley on top, and serve straight away.
Make ahead
This is a last-minute dish, but you can prep ahead by slicing the garlic, chopping the parsley, and measuring the oil and chili up to a day in advance. Bring your pot of salted water to a boil before you start so the pasta and sauce come together in the same few minutes.
Storage
Aglio e olio is best eaten the moment it's tossed, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water and a little extra olive oil to loosen the sauce; avoid the microwave, which tends to make the pasta gummy.
Variations
Pangrattato (toasted breadcrumb) topping
Fry 40 g coarse breadcrumbs in a little olive oil with a pinch of salt until deep golden and crisp, then scatter over each bowl. This crunchy, savory 'poor man's Parmesan' adds texture and is a classic Southern Italian finish.
Aglio e olio with Pecorino
For a richer, saltier version, toss in 40 g finely grated Pecorino Romano off the heat along with an extra splash of pasta water. Add the cheese gradually while tossing so it melts smoothly rather than clumping. Note this makes the dish no longer vegan or dairy-free.
Gluten-free aglio e olio
Swap the wheat spaghetti for a good gluten-free spaghetti made from corn and rice. Cook it just to al dente (gluten-free pasta overcooks fast) and rely on its starchy water to build the emulsion exactly as you would with regular pasta.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
שאלות נפוצות
What does 'aglio e olio' actually mean?
Aglio e olio is Italian for 'garlic and oil,' which is exactly what the dish is built on: spaghetti dressed in olive oil infused with gently cooked garlic, usually with a pinch of chili and parsley. It hails from Naples and is the definition of cucina povera — big flavor from a handful of humble pantry staples.
How do I get aglio e olio silky instead of oily?
The secret is starchy pasta water. Reserve a cupful before draining and add it to the garlic oil, then toss the pasta hard in the pan; the starch and fat emulsify into a light, glossy sauce that coats each strand instead of pooling at the bottom of the bowl. Keep the pan moving and add the water in splashes until it looks creamy.
How do I keep the garlic from burning?
Cook the garlic over low heat in the oil and pull it the moment it turns pale gold and smells sweet — usually 3 to 4 minutes. Sliced garlic is more forgiving than minced. Burnt garlic turns bitter and will taint the whole dish, so if it browns, it's better to wipe the pan and start the oil again.
Does authentic aglio e olio have cheese?
Traditionally, no. Purists in Naples serve aglio e olio without cheese, letting the garlic, chili, and good olive oil carry it. That said, a light grating of Pecorino Romano or Parmigiano at the table is common and delicious — just know it steps away from the classic version (and makes the dish no longer vegan).
What pasta and how much salt should I use?
Good-quality durum-wheat spaghetti (bronze-die if you can find it) grips the sauce best. Salt the cooking water generously — about 25 g per 4 litres — so the pasta is seasoned from within, since aglio e olio has so few ingredients that the pasta itself needs flavor. Cook to just under al dente and finish it in the pan.
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