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Italian · Lunch, dinner

Spaghetti Aglio e Olio

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

This pantry pasta from Naples relies on garlic, olive oil, and chile. Starchy pasta water emulsifies the oil into a light sauce, making careful timing more important than a long ingredient list.

Ingredients

  • 400 g spaghetti
  • 80 ml extra-virgin olive oil
  • 6 garlic cloves, thinly sliced
  • 1/2 teaspoon chile flakes
  • 3 tablespoons chopped parsley
  • Salt

How to cook

  1. Boil spaghetti in salted water until just al dente; reserve 300 ml cooking water.
  2. Gently cook garlic and chile in oil until pale gold. Do not let the garlic darken.
  3. Add drained pasta and 120 ml cooking water. Toss vigorously until glossy, adding more water as needed.
  4. Fold in parsley and serve immediately.

Recipe photographs link to their original publishers.