Aglio e Olio (Garlic Oil Spaghetti)

This is Italian cooking at its most honest: just pasta, garlic, and olive oil transformed into something utterly irresistible through technique and restraint. It's proof that the best dishes don't need a long ingredient list—they need respect for what's already there.

Ingredients:

• 400g spaghetti
• 6 cloves garlic, thinly sliced
• 150ml good-quality extra virgin olive oil
• Sea salt and black pepper
• Red chili flakes (optional, to taste)
• Fresh parsley, chopped (to finish)

Method:

1. Bring a large pot of salted water to boil and cook spaghetti until al dente. Reserve 1 cup pasta water before draining.
2. While pasta cooks, warm olive oil in a large pan over medium heat. Add sliced garlic and cook gently for 3–4 minutes until golden and fragrant—don't let it brown or it'll turn bitter.
3. Add chili flakes if using, then pour in 1 cup reserved pasta water to create an emulsion. Stir well.
4. Add drained pasta to the pan and toss constantly for 2 minutes, letting the starchy water coat each strand.
5. Season generously with salt and pepper. Finish with fresh parsley and a final glug of olive oil.

Full recipe at RecipeTin Eats →

Chef's tip: Use real, flavorful olive oil here—it's doing all the heavy lifting. And that reserved pasta water is your secret weapon: its starch binds everything into silky, cling-to-the-pasta perfection.