Spaghetti aglio e olio
Garlic, olive oil and chilli: Rome's midnight pasta
Five ingredients and fifteen minutes. The secret is to cook the garlic slowly so it turns sweet and pale gold, then toss everything with a splash of starchy pasta water so the oil turns into a glossy sauce that clings to every strand.
- Total time
- 17 min
- Difficulty
- easy
- Serves
- 2
Ingredients
Method
0/5 doneStep 1: Bring a large pan of water to the boil with 1 tbsp salt and cook 7 oz spaghetti until 1 minute short of the packet time. Keep a mug of the cooking water before draining.
10 minStep 2: While it cooks, put 5 tbsp extra virgin olive oil and 5 garlic cloves in a cold frying pan and heat gently until the garlic is pale gold. Don't let it brown or it turns bitter.
5 minStep 3: Take the pan off the heat and stir in ½ tsp dried chilli flakes.
Step 4: Add the drained spaghetti and a good splash of the pasta water, return to the heat and toss hard for a minute until the sauce turns glossy and creamy. Add more water if it looks dry.
1 minStep 5: Toss through 1 handful flat-leaf parsley, check for salt and serve straight away.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 14 g
- Carbs
- 76 g
- Fat
- 30 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does spaghetti aglio e olio take?
- About 17 minutes in total: 5 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of spaghetti?
- Linguine or any long pasta, same amount.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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