Italian · Lunch · Dinner
Spaghetti Aglio e Olio
Spaghetti aglio, olio e peperoncino
A Roman late-night classic: whole wheat spaghetti tossed with golden garlic, a gentle hit of chilli and fresh parsley, all brought together by a silky emulsion of olive oil and starchy pasta water.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
Calories come from: Carbs 61% · Fat 27% · Protein 12%
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Ingredients
For 4 servings- 12 oz340 gWhole wheat spaghetti
- 12 cups3,000 gWater, for boiling the pasta
- 1 tsp6 gSalt, for the pasta water
- 3 tbsp40 gExtra virgin olive oil
- 6 cloves18 gGarlic, thinly sliced
- 1/2 tspDried red chilli flakes
- 1/2 cup30 gFresh flat-leaf parsley, chopped
- 1 tspLemon zest (optional)
- 1/4 tspBlack pepper, freshly ground (optional)
Steps
- 1
Bring the water to a rolling boil in a large pot and add the salt.
- 2
Add the spaghetti and cook, stirring occasionally, for about 1-2 minutes less than the packet time so it stays slightly firm.
- 3
While the pasta cooks, put the olive oil and sliced garlic in a large cold frying pan.
- 4
Set the pan over medium-low heat and cook the garlic gently for 3-4 minutes until pale golden; do not let it brown or it will turn bitter.
- 5
Stir in the chilli flakes and cook for 30 seconds, then take the pan off the heat.
- 6
Scoop out about 1 cup of the starchy pasta water before draining.
- 7
Drain the spaghetti and tip it into the frying pan with the garlic oil.
- 8
Return the pan to medium heat, add a splash of pasta water and toss vigorously for 1-2 minutes until the sauce turns glossy and coats the pasta, adding more water as needed.
- 9
Stir through the parsley, lemon zest and black pepper if using.
- 10
Taste and serve straight away; the lemon zest and chilli add brightness, so extra salt is rarely needed.
Swaps, storage and make-ahead
Swaps
- Use regular durum wheat spaghetti instead of whole wheat for a softer, more traditional texture.
- For a gluten-free version, use a spaghetti labelled gluten-free and cook it as the packet directs, since it can turn soft faster.
- Swap the dried chilli flakes for 1 thinly sliced fresh red chilli, added with the garlic, for a brighter heat.
- If you have no fresh parsley, use a handful of chopped fresh basil or baby spinach wilted into the pasta.
Storage
This dish is best eaten fresh, as the sauce soaks in and the pasta dries out on standing. Refrigerate leftovers in a sealed container within 2 hours for up to 3 to 4 days, reheat in a pan with a splash of water until steaming hot, and avoid freezing.
Make ahead
Slice the garlic, chop the parsley and zest the lemon up to a day ahead, then keep them covered in the fridge so the final cooking takes about 15 minutes.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Gluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (859 g) | Per 100 g | |
|---|---|---|
| Calories | 398 kcal | 46 kcal |
| Protein | 12.4 g | 1.4 g |
| Carbohydrates | 64.5 g | 7.5 g |
| of which sugars | 2.5 g | 0.3 g |
| Fiber | 8.2 g | 1 g |
| Fat | 12.6 g | 1.5 g |
| of which saturated | 1.8 g | 0.2 g |
| Sodium | 622 mg | 72 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
