Spaghetti Aglio e Olio


Spaghetti Aglio e Olio



Serves 4

  • 1 lb spaghetti
  • Sea salt
  • 1/2 C good extra virgin olive oil
  • 68 garlic cloves, peeled and thinly sliced
  • 1 1/22 tsp red chili flakes
  • 1 large handful of Italian parsley, chopped
  • Reserved pasta water


Bring a large stockpot filled with water to a boil. Add a generous amount of sea salt, as this is what will be seasoning the pasta. Add the spaghetti and cook until al dente.

While the pasta is cooking, put the olive oil, sliced garlic, and chili flake in a large saucepan and place over medium heat. Cook, stirring constantly until the garlic is a golden color, and then immediately remove the pan from the heat.

Add the cooked pasta, with pasta water still clinging to it’s strands, directly into the pan with the garlic mixture. Reserve 1 C of pasta water just in case you need it to loosen up the pasta. Add the parsley into the pan. Stir the pasta and evenly coat the strands with the parsley and the oil mixture. If it seems sticky or dry at all, simply add pasta water to loosen it up. Taste. Season with salt if necessary and serve immediately.

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