Spaghetti aglio e olio with parsley Recipe
Spaghetti aglio e olio is one of the simplest dishes in Italian cuisine – pasta with garlic, olive oil and parsley. In Italy it’s a classic for a quick late lunch or dinner, often made “out of nothing” when there’s only a bit of pasta and olive oil left in the cupboard. It tastes like a restaurant dish, yet it’s ready in the time it takes to cook the pasta.
Spaghetti aglio e olio with parsley is impressive because just a handful of ingredients create a dish with surprisingly deep, garlicky-herb flavour. It’s the essence of Italian “from nothing” cooking – pasta coated in fragrant olive oil, with a spicy chili kick and the freshness of parsley.
Chef's tips
Don’t fry the garlic over too high a heat – it should gently turn golden, not brown, otherwise it will become bitter. Always reserve some pasta cooking water and add it to the pan so the olive oil sauce coats the spaghetti strands better. Taste at the end and only then adjust the salt, as the saltiness also depends on how much chili and olive oil you’ve added.
How to serve
This dish is perfect as a late dinner after work, when you come home hungry and want something on the plate in 15 minutes. Serve it with a glass of dry white wine, such as Pinot Grigio, and a simple salad with vinaigrette. For get-togethers with friends, you can serve it as a pasta course between appetizers and the main dish.
Ingredients
- pasta you can also use another long pasta shape - 180 g
- extra virgin olive oil - 4 tablespoons
- garlic cloves if you don’t like a strong garlic flavour, use 2 cloves - 3 pieces
- parsley finely chopped - 2 tablespoons
- dried chili flakes you can omit them for a mild version - 0.25 teaspoons
- salt for cooking the pasta and seasoning
- freshly ground black pepper to taste
- grated Parmesan or other hard cheese optional; you can use Grana Padano or a hard aged cheese similar to Bursztyn - 20 g
Preparation
- Bring a large pot of water to the boil, add 1 tablespoon of salt and add the pasta. Cook for as many minutes as indicated on the package, until al dente.
- While the pasta is cooking, peel the garlic and slice it into thin slices.
- Pour the olive oil into a large pan and place over low heat. Add the garlic slices and fry very slowly for 2–3 minutes, stirring, until the garlic softens slightly and just starts to turn golden at the edges. Don’t let it brown, or it will become bitter.
- Add the chili flakes and fry for about 30 seconds more, stirring, until you can smell their aroma. Remove the pan from the heat.
- Reserve about half a cup of the pasta cooking water, then drain the rest. Transfer the pasta straight to the pan with the olive oil and garlic.
- Put the pan back over low heat, add 2–3 tablespoons of the reserved pasta water and toss for 1–2 minutes, until the pasta is evenly coated in the oil and the sauce becomes slightly creamy.
- Add the chopped parsley, season with salt and freshly ground black pepper. If you’re using Parmesan, add it at the end and mix quickly, adding a little more pasta water if needed so the sauce doesn’t become too thick.
- Serve immediately, preferably on warm plates, sprinkled with extra parsley and, if you like, a little more cheese.
Storage
Store leftovers in the fridge in an airtight container for up to 1 day. Reheat gently in a pan over low heat with a splash of water or olive oil, tossing so the pasta loosens and the sauce becomes silky again. You can also eat it at room temperature as a simple pasta salad.
