This is the pasta you cook when you come home late, slightly buzzed from aperitivo hour that stretched into dinner hour, and you want something deeply satisfying but can't be bothered with complicated technique. The Italians call it aglio e olio—garlic and oil—and it's the kind of dish that separates the poseurs from the people who actually know how to eat.
It's ridiculously simple. Spaghetti, garlic sliced thin as paper, good olive oil, a pinch of chilli, fresh parsley, and grated parmesan. That's it. No cream, no tomato, no fuss. Just pure, unapologetic flavour built on quality ingredients and heat control. You cook it with one hand while holding a glass of wine in the other—that's the Italian way.
The trick is to cook the garlic gently in olive oil until it's blonde and fragrant, not brown and bitter. Toss the pasta in that golden, garlicky oil with a splash of pasta water to create a glossy sauce that clings to every strand. Finish with parsley and parmesan. Eat it straight from the pan if you want. This is midnight food for people who know that the best meals are often the simplest.
Ingredients
- 100g spaghetti
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon dried chilli flakes
- 80ml extra virgin olive oil (the good stuff)
- Small handful fresh parsley, chopped
- Parmesan cheese, grated
- Salt and freshly ground black pepper
Method
- Bring a large pot of heavily salted water to a rolling boil—it should taste like the sea. Add spaghetti and cook according to packet directions until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large frying pan over low heat. Add sliced garlic and chilli flakes. Cook gently for 3-4 minutes, stirring occasionally, until the garlic is golden and fragrant but not brown. This is crucial—burned garlic is bitter and will ruin everything.
- When the pasta is ready, drain it (remembering to save that pasta water) and add it directly to the pan with the garlic oil. Toss to coat every strand.
- Add a good splash of pasta water—about 1/4 cup to start—and toss vigorously. The starch in the water will emulsify with the oil to create a silky, glossy sauce that clings to the pasta. Add more water if needed.
- Remove from heat and toss through most of the chopped parsley. Taste and season generously with salt and pepper. The pasta should be slick, garlicky, and utterly addictive.
- Serve immediately in a warm bowl. Top with grated parmesan, remaining parsley, and an extra drizzle of olive oil. Eat it with a fork, a glass of red wine, and absolutely no regrets. This is what the Italians eat when no one's watching—and it's glorious.
Nutritional Information
Per serve (approximate)