Spaghetti Aglio e Olio — Simple Garlic & Chili Oil Pasta

A classic Italian weeknight pasta that relies on technique, not fuss. Ready in about 20 minutes with pantry staples, this dish is all about perfectly toasted garlic, silky emulsified oil and bright parsley.

Why this works

• Minimal ingredients, maximum flavor. Toasting the garlic slowly infuses the oil without bitterness.
• Pasta water is the secret. Starchy water binds oil to pasta for a glossy, silky sauce.
• Flexible and fast. Easy to scale, and simple add-ins make it a weeknight winner.

Ingredients — serves 4

• 400 g (14 oz) spaghetti
• 6 tablespoons extra-virgin olive oil
• 4 large garlic cloves, very thinly sliced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon flaky sea salt, plus more for the pasta water
• 1/2 cup flat-leaf parsley, finely chopped
• 1/2 cup freshly grated Parmesan or Pecorino Romano (optional)
• Zest of 1 lemon (optional)
• 1 cup reserved pasta cooking water

Equipment

• Large pot for boiling pasta
• Wide skillet or sauté pan (large enough to hold the pasta)
• Spider or tongs for transferring pasta
• Measuring cups and spoons

Timing

• Active time: 15–20 minutes
• Total time: 20–25 minutes

Instructions

1. Start the pasta

1. Bring a large pot of water to a rolling boil. Add a generous pinch of salt — the water should taste like the sea.
2. Add the spaghetti and cook 1 minute less than package directions for al dente. Stir occasionally to prevent sticking.
3. Reserve 1 cup pasta cooking water, then drain the pasta.

2. Make the garlic chili oil

1. While the pasta cooks, heat a wide skillet over medium–low heat. Add the olive oil.
2. Add the thinly sliced garlic to the warm oil and cook gently, stirring frequently. Aim for a pale golden color — about 2–3 minutes. Do not let the garlic brown; it will taste bitter.
3. When the garlic is soft and fragrant, add the red pepper flakes and stir for 10–15 seconds to bloom their flavor. Remove the pan from the heat if the garlic is close to browning.

3. Emulsify and toss

1. Return the skillet to low heat. Add about 1/3 cup of the reserved pasta water to the oil to loosen the sauce.
2. Add the drained spaghetti directly to the skillet. Using tongs, toss constantly and add more pasta water as needed — about 1–2 tablespoons at a time — until the sauce coats the pasta in a glossy emulsion, 30–60 seconds.
3. Stir in the chopped parsley, lemon zest if using, and 1 teaspoon flaky sea salt. Taste and adjust seasoning.

4. Finish and serve

1. If using cheese, remove the pan from heat and toss in the grated Parmesan or Pecorino to enrich and thicken the sauce.
2. Serve immediately with an extra drizzle of olive oil and a sprinkle of parsley and cheese.

Quick tips

• Slice garlic thinly and uniformly so it cooks evenly. A mandoline makes this faster.
• If garlic browns too quickly, lower the heat and add a tablespoon of pasta water to cool the pan.
• To make the dish vegan, skip the cheese and finish with extra parsley and lemon.
• For a more robust flavor, add 1 anchovy fillet to the oil with the garlic and let it dissolve.

Variations

• Add sautéed shrimp or thinly sliced chicken for protein.
• Toss in blistered cherry tomatoes for sweetness and color.
• Stir in toasted breadcrumbs for crunch and rustic texture.

Make-ahead & storage

• Garlic-chili oil can be made ahead and refrigerated for up to 1 week. Rewarm gently before using.
• Leftovers keep in an airtight container in the fridge for 2–3 days. Reheat in a skillet with a splash of water to loosen the sauce.

Troubleshooting

• Sauce too oily and separated: add a little more hot pasta water and toss vigorously to re-emulsify.
• Garlic burned: discard the oil, start again — burnt garlic will make the entire dish bitter.

Final note

This is a technique-driven pasta: slow, gentle garlic cooking and patient emulsifying with pasta water deliver a simple dish that feels special. Enjoy it plain or use it as a base for quick add-ins.