Spaghetti Aglio e Olio
Garlic, oil, chilli and pasta water. A Neapolitan midnight dish that proves a pantry with almost nothing in it can still produce dinner.
- Time
- 20 mins
- Serves
- 3
- Steps
- 7
- Ingredients
- 7
Method
- 01
Boil the spaghetti in well-salted water, pulling it out 2 minutes before the packet says. Save 2 cups of the cooking water.
- 02
While it cooks, put the olive oil and sliced garlic in a cold, wide pan. Turn the heat to medium-low.
- 03
Let the garlic come up to temperature slowly and toast to a pale gold, about 5 minutes. Starting cold is what stops it burning.
- 04
Add the chilli flakes and swirl for 30 seconds.
- 05
Add the drained pasta to the pan with a cup of the starchy pasta water.
- 06
Toss hard over medium heat for 2 minutes. The water and oil will emulsify into a light sauce that clings to the strands. Add more water if it looks dry.
- 07
Off the heat, fold through the parsley and serve at once.
Cooking Tips
- Start the garlic in cold oil and bring it up slowly. Dropping it into hot oil burns it in seconds.
- The sauce is made by tossing pasta water and oil together hard - without that emulsion it is just oily pasta.
Ingredient Substitutions
- Fresh chilli can replace the dried flakes.
- Anchovy melted into the oil is a common addition if you want more depth.
What to Serve With It
- Serve immediately, with parmesan only if you want it - purists leave it off.
Storage and Reheating
- Make to order. Reheated aglio e olio loses the emulsion and turns greasy.
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