Aglio e Olio (Garlic Oil Spaghetti)

Sometimes the most elegant dishes whisper rather than shout — and this Roman classic is proof. With just pasta, garlic, and olive oil, you're making something that tastes far more impressive than the three ingredients suggest, a lesson in why Italian cooking trusts simplicity.

Ingredients:

• 400g spaghetti
• 8 cloves garlic, thinly sliced
• 120ml good-quality extra virgin olive oil
• 1 teaspoon red pepper flakes (adjust to taste)
• Sea salt and freshly cracked black pepper
• Fresh parsley, chopped (optional)

Method:

1. Bring a large pot of salted water to a boil and cook spaghetti until al dente; reserve 200ml pasta water before draining.
2. While pasta cooks, gently heat olive oil in a large pan over medium-low heat. Add sliced garlic and red pepper flakes, stirring constantly until garlic is golden and fragrant — about 3–4 minutes. Don't let it brown.
3. Add the hot pasta directly to the garlic oil, tossing to coat. Add pasta water a splash at a time, creating a silky sauce that clings to each strand.
4. Season generously with salt and pepper, toss again, and serve immediately with parsley and extra olive oil if you like.

Full recipe at RecipeTin Eats →

Chef's tip: Use a good olive oil — this isn't the time to be frugal. The oil is the sauce, so its flavor matters deeply. Also, keep the heat low; rushing the garlic with high heat turns it bitter and ruins everything.