Spaghetti Aglio e Olio is the ultimate late-night Italian comfort food. Hailing from Naples, it’s made with just a handful of pantry staples—garlic, olive oil, chili flakes, and spaghetti. Yet when done right, it’s pure magic: spicy, silky, and satisfying.
🥕 Ingredients (Serves 2–3)
- 8 oz (225g) spaghetti
- 4–6 garlic cloves, thinly sliced
- ¼ cup good-quality extra virgin olive oil
- ½ tsp red chili flakes (adjust to taste)
- Salt
- Fresh parsley, chopped (optional)
- Grated Parmigiano-Reggiano or Pecorino (optional—but not traditional)
🍲 Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook spaghetti until just al dente. Reserve 1 cup of pasta water before draining.
Sauté the Garlic:
While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic slices and sauté gently until golden (not brown!)—about 1–2 minutes.
Add Chili Flakes:
Toss in red chili flakes and stir for about 30 seconds to infuse the oil.
Toss the Pasta:
Add drained spaghetti directly to the skillet. Pour in a few splashes of reserved pasta water and toss vigorously to emulsify the sauce and coat the noodles.
Finish and Serve:
Add chopped parsley and cheese if using. Serve immediately with extra chili or a drizzle of olive oil.
📦 Amazon Must-Haves to Help You Create the Perfect Aglio e Olio
- 🧄 Garlic Slicer or Mandoline – For paper-thin, even garlic slices.
- 🌶️ Calabrian Chili Flakes or Whole Peppers – Bold, fruity heat straight from Italy.
- 🍝 High-Quality Spaghetti (Bronze-Cut) – Holds sauce better for a silky finish.
- 🥄 Stainless Skillet or Sauté Pan – Wide and shallow for perfect tossing.
- 🌿 Fresh Flat-Leaf Parsley Seeds or Plant – Grows easily in any kitchen window.
- 🧀 Parmigiano-Reggiano or Pecorino Romano – If you’re going non-traditional and cheesy.
Pro Tip: Timing is everything—don’t overcook the garlic or it’ll go bitter. Pull it off the heat just as it turns golden and fragrant!
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