Discovered · Italian
Spaghetti Aglio e Olio
Adapted from Wikipedia
Why we love it
Four ingredients, twenty minutes, a classic: when the fridge is empty, this Roman dish saves the evening. We like it with plenty of garlic and a generous pinch of chilli.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 2
- Difficulty
- easy
Method
Cook the spaghetti in plenty of salted water until al dente.
Warm the olive oil over medium heat and gently fry the garlic with the chilli until pale gold — do not let it burn.
Add the drained spaghetti with a splash of pasta water and toss vigorously for 2–3 minutes until the oil and pasta water emulsify into a creamy, sauce-like consistency — this prolonged tossing is the key to the dish.
Season with parsley and salt and serve at once.