Spaghetti aglio e olio

Spaghetti aglio e olio

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  • 2
  • Easy
  • 10 minutes
  • 10 minutes


  • 500 g best quality durum wheat spaghetti
  • 1/2 cup extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 deseeded red chilli, thinly sliced

Cooking Instructions

Bring a large pot of salted water to a boil. Cook the pasta for about 1 minute less than the instructions on the packet (6 minutes is a good guideline)

Meanwhile, add almost all the olive oil to a pan over a medium heat and add the garlic and chilli. They should soften and flavour the oil, but not go brown. If necessary, add a spoonful of pasta water to calm things down.

When the pasta is done, transfer it to the pan using a pair of tongs – you want some of the pasta water to go with it into the pan.

Toss everythng aound while adding about a cupful of the pasta water. As you work the pasta, it should absorb the water and form a satisfying glossy coating.

Drizzle with the remaining olive oil, give it a good crack of pepper and serve.

Chef's note: This is the simplest of pastas and perfectly illustrates how very humble ingredients can make something truly delicious. The dish relies on the best quality pasta, either make your own or use Italian durum wheat dried spaghetti.

Browse more pasta recipes here

TASTE Recipe by: TASTE
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