Spaghetti con Aglio Olio (Spaghetti Garlic Oil)

Why You’ll Like It

• Italian allure: One of the most beloved Italian pasta dishes, this recipe follows the Italian tradition of using minimal ingredients while packing a big punch of flavor with garlic and chili-infused olive oil.
• Midnight pasta: Perfect for late-night cravings when hunger strikes but time is limited. It takes me less than 15 minutes to prepare, and with the right ingredients, nothing beats its simplicity and taste.

• Al dente: The essence of Italian cooking – No other dish captures the authenticity of al dente spaghetti quite like this one.

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For The Perfect Garlic Oil Spaghetti

Out of all the recipes, spaghetti with garlic, oil, and chili pepper is one of the easiest and quickest to whip up. But don’t let that fool you—there are a few tips to keep in mind for making it just right:

• Timing the pasta: Drain the pasta just before it’s fully cooked (al dente) so it can absorb the sauce as it finishes cooking in the pan.

• How much pasta water? Start with ½ cup of reserved pasta water to adjust the sauce’s consistency. It should be thick enough to cling to the pasta without being too watery.

• Cooking the garlic: Keep the heat low while cooking the garlic. Rushing it will lead to burning, which results in a bitter taste.

• Find your right kick of heat: Start with little to no chili, or use red pepper flakes to control the spice level. As you grow accustomed to the heat, you might want to turn it up for an even bolder flavor.

• Toss, don’t stir: Toss the pasta in the skillet to coat the strands evenly rather than stirring aggressively. Italians would never break their spaghetti!

• New Unfiltered Olive Oil: Inspired by a similar dish from Abruzzo that uses bell peppers, I use new, unfiltered, high-quality olive oil in this recipe. Its freshness elevates the flavors of the garlic and chili-infused pasta, making me fall in love with taste over and over again. The right olive oil adds richness and depth to this simple dish!

• Goes well with: Pair with grilled chicken breast, salmon, shrimp, or tofu to add protein and round out the meal.

Which oil should I use for spaghetti with garlic, oil and chilli?

Extra virgin olive oil is a staple of Mediterranean cuisine, essential for enhancing all kinds of dishes. Not only is it delicious, but it also comes with numerous health benefits.

One standout option is unfiltered new oil, which contains suspended particles—tiny bits of olives that add greater flavor and aroma. This high-quality oil is less processed, reducing the risk of oxidation, making it a valuable addition to your kitchen.

What You Need

1. Spaghetti or Linguine (1 lb / 450g) Traditional base for the dish. Linguine or any long pasta also work well.

2. Garlic (9 cloves, thinly sliced or minced) The star ingredient, giving the pasta its deep, savory flavor. Don’t use garlic powder – fresh garlic for the best taste. Minced garlic will give more intense flavor than slices.

3. Fresh Chilies (1½ tsp) or Red Pepper Flakes (¾ to 1 tsp) Adds heat to the dish that makes it so addictive. Use fresh chilies for a hot and more vibrant kick. Alternatively, red pepper flakes are very convenient especially when you want a quick meal and no fresh chilis stocked.

4. Olive Oil (9 tbsp) Rich, extra virgin olive oil works best to coat the pasta and infuse the garlic and chili flavors into the dish. I won’t try it with butter or any other oil!  For our spaghetti with garlic, oil, and chili pepper, we used Il Casolare Fruttato Intenso Extra Virgin Olive Oil, which has a strong flavor that perfectly enhances the dish without letting the garlic and chili overpower it.

5. Pasta Water (1 cup) Helps create a silky sauce that binds the pasta to the garlic oil. Always reserve some before draining!

6. Fresh Parsley (¾ cup, finely chopped) Adds freshness and a pop of color. You can substitute with basil for a different flavor profile.

7. Salt Essential for an Italian pasta dish. Bear in mind that the pasta water adds some saltiness too.

Now that you know all the tricks, it’s time to get cooking! We wish you bon appétit!

Saving The Spaghetti Olio e Aglio For Later

• Leftovers: You can store leftovers in an airtight container in the fridge for up to a day.  But Reheat gently on the stovetop with a splash of water or olive oil to rehydrate the pasta.

• Transform your leftover spaghetti olio aglio into a delicious frittata! For 100g cooked leftover spaghetti, whisk together 2-3 eggs with a splash of milk, salt, and pepper. Mix in the leftover pasta and optional ingredients like bell peppers or cheese. Heat olive oil in a non-stick skillet and pour in the mixture, cooking for 5-7 minutes until the edges set. Finish by baking at 350°F (175°C) for 10-15 minutes or broiling until golden. Slice and serve warm or at room temperature, garnished with fresh herbs or olive oil for extra flavor. 

   
• Freezing: This garlic olive oil pasta doesn’t freeze well due to the olive oil, which can become greasy when thawed. Additionally, the spaghetti’s texture doesn’t hold up, resulting in a brittle consistency that’s far from al dente. It’s best enjoyed fresh or stored in the refrigerator for short-term use.

Serving The Spaghetti Olio Aglio

Serve the spaghetti while the pasta is warm, drizzling extra olive oil and topping with fresh parsley for added freshness.

Simple sides to pair with the pasta are:

• side salad,
• garlic bread,
• pan seared sea bream,
• chicken escalopes.

Health Info