Italian · beginner
Spaghetti Aglio e Olio
Classic Italian pantry pasta with golden garlic, olive oil, chili and parsley.
- PREP TIME
- 5 min
- COOK TIME
- 15 min
- SERVES
- 2
LET’S MAKE IT
Step by step
- 01
Bring a large pot of well-salted water to a boil and cook the spaghetti until 1 minute short of al dente.
- 02
Meanwhile, put the olive oil and garlic in a cold skillet. Warm over medium-low heat for 4–6 minutes, until the garlic is pale gold.
- 03
Add the chili flakes and turn off the heat.
- 04
Reserve 250 ml pasta water, then drain the pasta.
- 05
Return the skillet to medium heat, add the pasta and 120 ml pasta water, and toss vigorously for 1–2 minutes until the sauce turns glossy. Add more water if needed.
- 06
Toss in the parsley and lemon zest, and season with salt.
A LITTLE KITCHEN KNOW-HOW
Emulsifying with pasta water
Starchy pasta water whisked into oil off the heat binds into a light, glossy sauce that clings to the noodles instead of pooling as grease.
Notes from the kitchen
- Starting the garlic in cold oil gives you more control; pull it off the heat the moment it turns golden.
- Store garlic-in-oil leftovers in the fridge and use within a day or two; never keep garlic oil at room temperature.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
Estimated nutrition
Values from the source recipe, per serving. Estimates may vary with ingredients and portions.
- fat
- 22 g
- Carbohydrates
- 84 g
- calories
- 590 kcal
- protein
- 15 g