Recipes › Garlic › Spaghetti Aglio e Olio
Spaghetti Aglio e Olio
This is the dish that proves a great meal needs almost nothing. Six ingredients, one pan, twenty minutes — and the results depend entirely on respecting the garlic. Sliced thin, coaxed slowly in olive oil until golden and fragrant, it becomes the sauce. This is the weeknight dish you will make on a loop from June through July when you have a bulb of fresh garlic sitting on the counter.
Garlic is usually ready June to July. More garlic recipes, or see what to sow this month where you are.
Ingredients
- 10 cloves garlic, peeled and very thinly sliced
- 400 spaghettior use linguine
- 100 ml extra virgin olive oil
- 1 tsp dried chilli flakes
- 20 g fresh flat-leaf parsley, finely chopped
- 2 tsp flaky sea salt
- 1 tsp black pepper, freshly ground
Method
- Bring a large pot of water to a rolling boil. Salt it heavily — it should taste noticeably salty. Add the spaghetti and cook according to packet instructions until just al dente. Before draining, scoop out 200ml of the starchy pasta cooking water and set aside.About 12 min
- While the pasta is cooking, pour the olive oil into a large frying pan and set it over a low to medium-low heat. Add the sliced garlic and spread it out in the oil. Cook gently, stirring occasionally, for 8 to 10 minutes. You want the garlic to turn pale golden and smell sweet and toasty — not dark brown, not raw. Watch it closely; the difference between perfect and burnt happens in under a minute.About 10 min
- Once the garlic is golden, add the chilli flakes and stir for 30 seconds. Add 100ml of the reserved pasta water to the pan — it will spit and steam, so stand back. Stir to combine and let it reduce slightly for 1 minute.About 2 min
- Drain the pasta and add it directly to the pan. Toss vigorously over a medium heat, adding more pasta water a splash at a time, until the oil and water have emulsified into a loose, glossy sauce that coats every strand. This should take about 2 minutes.About 2 min
- Remove from the heat. Add the chopped parsley, a generous grinding of black pepper, and a pinch of flaky salt. Toss once more and serve immediately in warm bowls.About 1 min
Tips
- Slicing the garlic rather than crushing it is not optional here — it browns evenly and gives a gentler, sweeter flavour than crushed. Use a sharp knife and take your time.
- The pasta water is what makes the sauce silky rather than greasy. Do not skip saving it — and do not drain it into the sink out of habit.
- Use the best olive oil you have. In a dish with this few ingredients, quality is everything.
Ring the changes
- Add 4 anchovy fillets to the oil at the start of step 2 and let them dissolve before adding the garlic — it deepens the flavour enormously without tasting fishy (note: no longer vegan).
- Finish with 60g of finely grated Parmesan or Pecorino stirred through off the heat for a richer, cheesier version (note: no longer vegan).
Keeping it
Best eaten immediately. Leftovers keep in the fridge for 1 day but the pasta will absorb the sauce and dry out. Reheat in a pan with a splash of water to loosen.
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