Spaghetti Aglio e Olio

Classic spaghetti aglio e olio with gently toasted garlic, olive oil, chilli and parsley, loosened with starchy pasta water.

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This Neapolitan pantry pasta has very few ingredients, which makes technique important. The garlic should become fragrant and pale gold, never dark brown.

Ingredients

• 400 g spaghetti
• 90 ml extra-virgin olive oil
• 6 garlic cloves (thinly sliced)
• 0.75 tsp red chilli flakes (or to taste)
• 25 g fresh parsley (finely chopped)
• fine salt (for pasta water)
• 0.5 tsp lemon zest (optional)

Step-by-step method

1. Bring a large pot of water to a boil and salt it well. Add the spaghetti and cook until about 1 minute short of al dente.
2. While the pasta cooks, pour the olive oil into a large frying pan and add the garlic while the oil is still cool.
3. Set the pan over medium-low heat and cook slowly for 3–5 minutes until the garlic becomes fragrant and pale golden. Remove the pan from the heat briefly if the garlic colours too fast.
4. Add the chilli flakes and stir for 15 seconds. Reserve at least 250 ml pasta water before draining the spaghetti.
5. Transfer the pasta directly to the frying pan and return to medium heat. Add about 100 ml pasta water and toss vigorously.
6. Continue tossing for 1–2 minutes, adding small splashes of pasta water until the oil and water emulsify into a light sauce that coats the strands.
7. Add most of the parsley and lemon zest if using. Taste and adjust salt and chilli.
8. Serve immediately with the remaining parsley and a final drizzle of olive oil. Traditional versions do not require cheese.