Spaghetti aglio e olio
Spaghetti tossed in olive oil gently infused with sliced garlic and chilli, emulsified with starchy pasta water and finished with parsley.
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 690 kcal
Ingredients
Method
Boil a full kettle and pour it into a large pot over high heat. Once it's at a rolling boil, add the salt and spaghetti and cook until al dente, usually 9 to 10 minutes. Slice the garlic and chop the parsley while you wait.
About 4 minutes before the pasta is ready, put the olive oil and garlic in a large cold frying pan. Set it over medium-low heat and cook gently, swirling, until the garlic is pale gold at the edges.
Add the chilli flakes, swirl for a few seconds, then take the pan off the heat so the garlic doesn't brown.
Scoop out a mug of pasta water, then drain the spaghetti. Add it to the frying pan with about 80 ml of the pasta water.
Return the pan to medium heat and toss hard with tongs until the oil and water come together into a light, glossy sauce that clings to the pasta. Add another splash of water if it looks dry.
Toss through the parsley and lemon zest, season with pepper, and serve straight away.
Tips
- Starting the garlic in cold oil lets it flavour the oil slowly without scorching. Browned garlic tastes bitter, so pull it early.
- Not vegan? Finish with a handful of finely grated parmesan.
- The pasta water is what makes the sauce. If it turns oily rather than creamy, add more water and keep tossing.
