Spaghetti Aglio e Olio

This is a simple, silky pasta where spaghetti is coated in fragrant extra-virgin olive oil infused with gently golden garlic and a touch of chili. Fresh parsley adds brightness, while properly emulsified pasta water gives the sauce a glossy finish that clings to every strand.

Nutrition · per serving

570kcal

13gProtein

65gCarbs

28gFat

4gFiber

2 servings

Ingredients

7 items

Pasta e condimento

spaghetti180 g

garlic5 cloves (20 g), thinly sliced

extra-virgin olive oil50 ml

chili flakes1/2 tsp

fresh parsley10 g, finely chopped

salt10 g for pasta water, plus a pinch to taste

black peppera small pinch

Tips

•For the best texture, use less water than usual only if you are confident cooking pasta; slightly starchier water helps the sauce emulsify more easily.
•Keep the garlic on low heat at all times. Proper aglio e olio should taste sweet and fragrant, not harsh or burnt.
•If you want a fuller flavour while keeping it vegan, add 1 tsp lemon zest or a spoonful of toasted breadcrumbs at the end.
•Because pecorino is not vegan, it is omitted here to match the requested menu type.

Steps

1
Bring a large pot of water to the boil. Salt it well, then cook the spaghetti until just shy of al dente according to the packet, usually 8-9 minutes. Before draining, reserve about 200 ml of the starchy pasta water.
180 g spaghetti10 g for pasta water, plus a pinch to taste salt
2
While the pasta cooks, thinly slice the garlic and finely chop the parsley so everything is ready; this dish moves quickly once the oil is hot.
5 cloves (20 g), thinly sliced garlic10 g, finely chopped fresh parsley
3
Set a large frying pan over low heat. Add the extra-virgin olive oil and sliced garlic, and cook gently for 2-3 minutes until the garlic turns pale golden at the edges. Do not let it brown deeply or it will taste bitter. Stir in the chili flakes for 15-20 seconds to bloom them in the oil.
50 ml extra-virgin olive oil5 cloves (20 g), thinly sliced garlic1/2 tsp chili flakes
4
Add 60-80 ml of the reserved pasta water to the pan; it may sputter, so pour carefully. Shake or stir the pan to start forming a light emulsion between the oil and water.
5
Transfer the drained spaghetti straight into the pan. Toss vigorously over low heat for 1-2 minutes, adding a little more pasta water as needed, until the strands are glossy and evenly coated rather than oily. Season with a pinch of salt only if needed and a small pinch of black pepper.
180 g spaghetti10 g for pasta water, plus a pinch to taste salta small pinch black pepper
6
Turn off the heat and toss through most of the parsley, saving a little for the top. Twirl into warm bowls, finish with the remaining parsley, and serve immediately.
10 g, finely chopped fresh parsley

Origin & History

Spaghetti aglio e olio is a classic pasta from Naples and southern Italy, celebrated for turning a few pantry staples into a deeply satisfying dish. Although often associated broadly with Italian home cooking, it is especially beloved as a quick late-night supper and a textbook example of cucina povera.

italian pasta vegan quick garlic weeknight beginner

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Spaghetti Aglio e Olio

Steps

Bring a large pot of water to the boil. Salt it well, then cook the spaghetti until just shy of al dente according to the packet, usually 8-9 minutes. Before draining, reserve about 200 ml of the starchy pasta water.

180 g spaghetti10 g for pasta water, plus a pinch to taste salt

While the pasta cooks, thinly slice the garlic and finely chop the parsley so everything is ready; this dish moves quickly once the oil is hot.

5 cloves (20 g), thinly sliced garlic10 g, finely chopped fresh parsley

Set a large frying pan over low heat. Add the extra-virgin olive oil and sliced garlic, and cook gently for 2-3 minutes until the garlic turns pale golden at the edges. Do not let it brown deeply or it will taste bitter. Stir in the chili flakes for 15-20 seconds to bloom them in the oil.

50 ml extra-virgin olive oil5 cloves (20 g), thinly sliced garlic1/2 tsp chili flakes

Add 60-80 ml of the reserved pasta water to the pan; it may sputter, so pour carefully. Shake or stir the pan to start forming a light emulsion between the oil and water.

Transfer the drained spaghetti straight into the pan. Toss vigorously over low heat for 1-2 minutes, adding a little more pasta water as needed, until the strands are glossy and evenly coated rather than oily. Season with a pinch of salt only if needed and a small pinch of black pepper.

180 g spaghetti10 g for pasta water, plus a pinch to taste salta small pinch black pepper

Turn off the heat and toss through most of the parsley, saving a little for the top. Twirl into warm bowls, finish with the remaining parsley, and serve immediately.

10 g, finely chopped fresh parsley

Origin & History