Pasta all'Aglio e Olio

Rustic and fragrant, the classic Roman pasta made at home in fifteen minutes

Total: 15 min
Serves: 2
Level: Easy
Cuisine: Italian
Meal: dinner

vegetarian

Pasta all'aglio e olio is the ultimate simple comfort food: spaghetti tossed in a fragrant, sharp sauce of olive oil, garlic, and chilli. It is the best starter for a Roman meal.

Shopping list

200 g spaghetti
3 tbsp extra virgin olive oil
4 cloves garlic, thinly sliced
1 tsp dried chilli flakes
50 g parmesan, grated
6 fresh basil leaves
Salt to taste
Black pepper, freshly ground

Ingredients

200 g spaghetti
3 tbsp olive oil extra virgin
4 cloves garlic thinly sliced
1 tsp dried chilli flakes
50 g parmesan grated
6 basil fresh leaves
1 tsp salt for the pasta water
a few turns black pepper freshly ground

Method

Place the spaghetti in a large pot of boiling, well-salted water and set a medium pan with the olive oil to warm on a low heat next to it.

1 min
Add the sliced garlic and chilli flakes to the warm oil, lowering the heat so the garlic sizzles gently without turning brown.

Tip Gently sizzling garlic is the golden rule; high heat burns the delicate aromatics.

2 min
As the garlic becomes golden, remove the pan from the heat and stir in the fresh basil leaves, allowing the oil to absorb their fragrance.

1 min
When the pasta is one minute from the time on the pack, use tongs to transfer the spaghetti directly into the pan of garlic oil.

2 min
Add two tablespoons of the starchy pasta water to the pan and toss vigorously to create an emulsified coating around the noodles.

2 min
Sprinkle the grated parmesan and fresh black pepper over the pasta, stirring continuously to melt it into the starchy sauce.

1 min
Serve the pasta in warm bowls, drizzling the remaining oil from the pan over the top for final seasoning.

1 min

Chef's tips

Chop the garlic thinly rather than minced so it melts slowly into the oil instead of frying quickly and losing its sweetness.
Keep the pan and oil at the lowest possible flame; burnt garlic becomes bitter and ruins the delicate flavour of the dish.
Always reserve a splash of starchy pasta water to adjust the consistency of the final sauce if it looks too dry.
Use the highest quality extra-virgin olive oil you have on hand, as it is the main flavouring agent in the recipe.

Swap it

Pepperoncino: For a sharper heat than dried chilli flakes, add two fresh, thinly sliced small red chillies with the garlic.
Black garlic: Swap out the parmesan for freshly grated pecorino romano for a sharper, more tangy finish.
Pesto: Stir in two tablespoons of basil pesto in the final minute for a quick herb-infused twist.
Pancetta: For a non-vegetarian version, fry diced pancetta until crispy and add it to the garlic and chilli oil.