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Overhead view of spaghetti aglio e olio with golden garlic slices, red chile flakes, and parsley in a white bowl

Spaghetti Aglio e Olio: Garlic, Chile, and Olive Oil

Spaghetti tossed with garlic slowly toasted in olive oil, chile flakes, parsley, and a splash of starchy pasta water.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course (Pasta)
Cuisine: Italian (Roman)
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 320 g Spaghetti dry
  • 90 ml Extra virgin olive oil about 6 tbsp
  • 6 cloves Garlic thinly sliced
  • 1 tsp Red chile flakes or 1-2 fresh red chiles, sliced
  • 4 tbsp Flat-leaf parsley chopped
  • Fine sea salt to taste; for pasta water
  • Black pepper to taste
  • 120 Reserved pasta water -180 ml; starchy, from cooking the spaghetti

Method
 

  1. Bring a large pot of water to a boil and salt it generously, it should taste like seawater.
  2. Add spaghetti and cook 1 minute less than the package time, until al dente with a firm bite at the center. Reserve 1 cup of pasta water, then drain.
  3. While the pasta cooks, heat olive oil in a large skillet over medium-low heat. Add sliced garlic and cook 2-3 minutes, stirring often, until pale gold at the edges.
  4. Add chile flakes and stir 30 seconds until fragrant, watching that the garlic doesn't darken further.
  5. Add the drained spaghetti to the skillet with a splash of reserved pasta water, about 60 ml. Toss over medium heat 1-2 minutes, adding more water as needed, until the sauce clings and the pasta looks glossy.
  6. Remove from heat, stir in parsley and black pepper, and taste for salt.
  7. Serve immediately in warmed bowls with an extra drizzle of olive oil.

Notes

  • Slice garlic thin and watch it closely, past pale gold it turns bitter fast.
  • Reserve at least 1 cup pasta water before draining, you'll need it for the sauce.
  • Cook pasta 1 minute under package time since it finishes in the skillet.
  • Toss off heat once glossy to avoid scorching the garlic underneath.