Classic Spaghetti Aglio e Olio

Classic Spaghetti Aglio e Olio

Prep 10 min

Cook 15 min

Serves 2

Ingredients

200 g dried spaghetti

40 g garlic cloves (about 6–8 medium), thinly sliced

60 g extra-virgin olive oil

2–4 g dried red chili flakes (adjust to taste)

4 g fine sea salt, plus more for pasta water

10–15 g fresh flat-leaf parsley, finely chopped

20–30 g grated Parmesan or Pecorino (optional, not traditional but tasty)

30–60 g pasta cooking water (as needed to emulsify)

Instructions

• Boil the pasta: 

Bring a large pot of wellsalted water to a boil (it should taste pleasantly salty).

• Cook the spaghetti: 

Add spaghetti and cook until just al dente (about 1 minute less than the package). Save a cup of pasta water before draining.

• Prep aromatics: 

While pasta cooks, thinly slice the garlic and chop the parsley. Keep chili flakes and oil ready.

• Gently cook the garlic: 

Warm the oil with the garlic over low heat. Cook until light golden, not brown. If it darkens too fast, lift the pan off the heat.

5) Add chili + pasta water:

Add chili flakes for a few seconds, then splash in about 30 g pasta water to stop the cooking and start emulsifying.

• Combine pasta + sauce:

Add the drained spaghetti to the pan. Toss over low heat, adding small splashes of pasta water until the pasta looks silky, not oily.

• Season + finish: 

Taste for salt. Add parsley and (optional) grated cheese. Toss until glossy.

8) Serve Plate immediately. Add extra chili, parsley, or cheese if you like.

Beginner tips and cooking cues

1) Salt the water Use 8–10 g salt per liter. It should taste like mild broth.

2) Keep garlic from burning Cook on low heat so it gently sizzles. Stop when it’s light golden. If it turns dark or bitter, start over.

3) Make it glossy Save pasta water. Add it in small splashes until the pasta looks silky, not oily or soupy.

4) Time the sauce Start cooking the garlic when the pasta is halfway done. If it’s ready too early, take the pan off the heat.

5) Control the spice Use 2 g chili flakes if you prefer mild heat. Don’t fry chili too long.

6) Cheese (optional) Not traditional, but a little Parmesan/Pecorino helps beginners. Add off the heat with a splash of pasta water to prevent clumping.

7) Avoid common mistakes If pasta looks dry, add water, not oil. Cook spaghetti slightly firm — it finishes in the pan. Use a wide pan so the sauce coats evenly.