Spaghetti Aglio e Olio
Pale-golden garlic and chili infuse olive oil before pasta water brings the sauce together.
AI-generated serving illustration; actual results may vary.
ItalianFood
10 minPrep
15 minCook
25 minTotal
EasyDifficulty
Ingredients
Method
- Bring 2 litres of water and the salt to a boil; cook spaghetti according to the packet until just tender.
- Meanwhile warm olive oil and garlic over low heat for 4–5 minutes until pale gold, then add chili.
- Reserve 150 ml pasta water before draining; add spaghetti and 60 ml reserved water to the garlic pan.
- Toss over medium heat for 1–2 minutes until glossy, adding more reserved water if dry; stir in parsley.
Tap an ingredient or step to tick it off as you cook.
Tips
- Garlic must remain pale rather than brown, which tastes bitter.
- Pasta water helps the oil coat the noodles instead of pooling underneath.
Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.