Italian · serves 2

Pasta Aglio e Olio

Five ingredients, fifteen minutes, and it's genuinely great.

15 min Easy Vegetarian

Ingredients

  • 250g spaghetti
  • 8 garlic cloves, thinly sliced
  • 6 tbsp olive oil
  • 1 tsp chilli flakes
  • Parsley
  • Parmesan (optional)

Method

  1. Boil pasta in properly salted water. Save a mug of the pasta water before draining.
  2. Meanwhile: olive oil on low, garlic slices, until pale gold. Low and slow — burnt garlic ruins it.
  3. Chilli flakes, 10 seconds.
  4. Drained pasta into the pan with a big splash of pasta water.
  5. Toss hard for a minute until the sauce turns creamy and clings. Parsley, cheese.

Questions people ask about Pasta Aglio e Olio

How long does Pasta Aglio e Olio take?

About 15 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What can I use instead of pasta in Pasta Aglio e Olio?

Use any short shape holds sauce better than long; cooking time changes, so go by the packet.

Can I make Pasta Aglio e Olio ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Pasta Aglio e Olio vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Pasta Aglio e Olio?

A green salad and bread. Nothing else needed. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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