Take a couple of basic ingredients from the pantry — dry spaghetti, extra-virgin olive oil, fresh garlic, red pepper flakes — and together they become one of the simplest yet most satisfying.
It is packed with so much flavor, and it is amazingly garlicky without being too overpowering.
Serve with wine and crusty garlic bread!
Ingredients of Spaghetti Aglio Olio
- Prepare 1 of large red chilli.
- It's 10 of + garlic cloves.
- It's 250 g of dried spaghetti.
- Prepare 20 g of parmasan.
- Prepare 6 tbsp of olive oil.
- It's of Salt and pepper.
Spaghetti Aglio Olio step by step
- Boil a full kettle of water..
- Add spaghetti, some salt and boiling water to a large pot. Bring to the boil..
- Chop the ends off the chilli and deseed. Chop the chilli into the smallest pieces possible..
- Peel and chop the ends of the garlic. You want to get double the garlic compared to the chilli. If you have a garlic press you can add the garlic directly to the frying pan in the next step. If not, try to chop them into the smallest possible pieces..
- Add oil, chilli and garlic into a large frying pan..
- Keep on a low heat, stirring continously..
- When the pasta is cooked. Drain. Try to get out all the water possible..
- Add the spaghetti to the frying pan and stir well to coat in the oil, chilli and garlic. For at least 5 minutes..
- Start to plate up. The chilli and garlic pieces will stick the spaghetti. Leave the excess oil in the pan..
- Add parmasan and black pepper..
This simple spaghetti recipe from Jamie magazine is full of flavour, and super-quick. Spaghetti aglio e olio is a traditional Italian recipe that simply means spaghetti with garlic and olive oil. Taste the sauce; add salt as needed. Keep at low simmer until the pasta is ready. When the pasta is not quite done al dente, bring the sauce to an active simmer, and then dump the pasta in.
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