Spaghetti Aglio e Olio
A Roman classic: spaghetti with garlic, olive oil, and a pinch of chili. No cream, no cheese — just good olive oil and a few pantry staples.
Ingredients
- 200 g spaghetti
- 4–5 tbsp extra virgin olive oil
- 4 cloves garlic, thinly sliced
- Pinch of red pepper flakes
- Salt and black pepper
- Fresh parsley, chopped
Method
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve about ½ cup of pasta water, then drain.
- Heat the olive oil in a large pan over medium-low heat. Add the garlic and chili and cook until the garlic is golden, about 2–3 minutes. Do not burn.
- Add the drained pasta to the pan with a splash of pasta water. Toss well so the pasta is coated. Season with salt and pepper.
- Serve immediately, topped with parsley.