Spaghetti Aglio e Olio
with chilli and parsley
You'll need: Stovetop · Frying Pan
Five ingredients, one pan, 20 minutes – the dish Italians cook at two in the morning. The whole trick is patient garlic: golden, never brown.
Ingredients for 2 servings
- 250 gSpaghetti
- 4 clovesGarlic
- 1Chilli pepper, red
- 6 tbspOlive oil, good quality
- ½ bunchParsley, flat-leaf
- Salt, for the pasta water
Contains: Gluten
Method
Step 1: Bring plenty of water to the boil and salt it generously. Cook the spaghetti until al dente according to the packet instructions, usually 8–9 minutes.
Timer: 8 min
Step 2: Meanwhile, thinly slice the garlic. Halve the chilli lengthways, deseed and finely chop it. Chop the parsley.
Step 3: Warm the olive oil in a large frying pan over low to medium heat. Let the garlic and chilli infuse gently for 3 minutes until the garlic is pale golden.
Timer: 3 min
Step 4: Scoop out a cup of pasta water. Drain the spaghetti and add it to the pan still dripping wet.
Step 5: Toss vigorously with 4–5 tbsp pasta water and the parsley for 1 minute until a lightly creamy sauce forms. Season to taste with salt and serve immediately.
Timer: 1 min
Tips
- No Parmesan! Sounds strict, but it's tradition – and it keeps the dish vegan.
- The starchy pasta water is your sauce. Better to scoop out a cup too much than too little.
Swaps
- Instead of fresh chilli: ½ tsp chilli flakes.
- A little lemon zest at the end makes the whole thing fresher.
Storage
Tastes best fresh – toss leftovers briefly in a frying pan with a splash of water the next day.
Nutrition per serving
| Calories | 724 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 90 g |
| Fat | 32 g |
Approximate values per serving. Calculated with BLS 4.0.
Image credits
Image credits:
- Cover image: IgorCalzone1 · CC BY-SA 4.0
.jpg){kind=link}