Spaghetti Aglio e Olio
A home-style recipe for Spaghetti Aglio e Olio. Serves 3–4, ready in about 20 minutes.
Ingredients
- 400 g spaghetti
- ½ cup olive oil / any cooking oil
- 8–10 garlic cloves, thinly sliced
- 1 tsp chilli flakes
- 1 tsp salt
- A handful of fresh coriander or parsley, chopped (optional)
Missing something?
- No pasta? Use macaroni or boiled spaghetti.
Method
- Boil the spaghetti in plenty of salted water as the packet says, until just soft. Save 1 cup of the water before you drain it.
- While it boils, heat the oil in a large pan on low heat. Add the garlic and cook gently for 3–4 minutes, until pale golden; don't let it brown.
- Add the chilli flakes for a few seconds.
- Add the spaghetti, salt and ½ cup of the pasta water. Toss for 1–2 minutes until the oil and water make a light, glossy coating. Add more water if it looks dry.
- Add the coriander and serve straight away.
Tip: Burnt garlic tastes bitter, so keep the heat low the whole time.