Spaghetti Aglio e Olio

Probably one of most simple pasta dishes in the world, it’s SO easy to make and it still has plenty of flavour despite only requiring a handful of ingredients. Done in about 15 minutes, it’s a perfect midweek meal!

The simple but classic combination of quality olive oil, thinly sliced garlic, and a hint of chilli and parmesan make for such an easy and satisfying meal. There’s a reason it’s an Italian classic!

Spaghetti Aglio e Olio

Ingredients (serves 2)
175g spaghetti
3-4 cloves garlic
3 tbsp good quality extra virgin olive oil
A pinch of chilli flakes
Small bunch fresh parsley
2 tbsp parmesan

1. Put a large pot of water on to boil. Sprinkle in a good bit of salt, then add the spaghetti and cook for 1-2 mins less than packet instructions, reserving a few tablespoons of the pasta cooking water. Put the drained pasta back in the pot.
2. While the pasta cooks, put the olive oil in a small saucepan, slice the garlic as thinly as you possibly can, and add it to the oil. Cook over a gentle, medium-low heat. You want the garlic to slowly turn golden, not sizzle and burn, about 6-7 mins. Add the chilli flakes and cook for a further minute.
3. Remove from the heat and pour the garlic and all the oil over the cooked pasta along with half of the parmesan, a good splash of the cooking water and some of the fresh parsley. Toss everything together until the pasta has a lovely sheen. Divide between two bowls and top with more parsley and parmesan. ENJOY!

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