Spaghetti Aglio e Olio, a timeless Italian dish, can be prepared in approximately 10 minutes using only six ingredients. Phil Bianchi, founder of The Gift of Oil, has shared his highly regarded recipe that promises outstanding results with every forkful. The dish is perfect for busy weeknights, offering a cost-effective alternative to jarred sauces.
Simple Ingredients, Bold Flavors
The recipe calls for 250g of spaghetti or other long pasta, 60ml of Sicilian olive oil, two sliced garlic cloves, half a teaspoon of dried chilli flakes, a handful of finely chopped parsley, 11g of Parmesan cheese (with the option to add more), and salt to taste. Bianchi notes that most of these ingredients are often staples in a kitchen cupboard, making the dish both affordable and convenient.
A 500g packet of spaghetti can be purchased for as little as 28p at major supermarkets. The remaining ingredients—olive oil, garlic, chilli flakes, salt, and parsley—are commonly found in home kitchens. If fresh parsley is unavailable, dried herbs can be substituted without compromising flavour.
Step-by-Step Method
To prepare the dish, start by bringing a saucepan of salted water to the boil and adding the spaghetti. In a frying pan, gently warm the olive oil. Peel and thinly slice or finely chop the garlic cloves according to personal preference. Add the garlic and chilli flakes to the oil and cook on low heat for several minutes until the garlic turns a light golden colour. For a variation, one fresh, deseeded red chilli can be used instead of flakes, though flakes provide concentrated heat and are easier to store.
Bianchi advises caution to avoid overheating the garlic and chilli, warning: "Be careful not to heat the garlic and chilli for too long, as it could make it bitter!" Once the garlic achieves a pale golden hue, add the parsley to the pan, followed by the cooked and drained spaghetti. Reserve some of the pasta's starchy cooking water to keep the spaghetti moist.
Finishing Touches
Toss the pasta in the seasoned oil over medium heat for approximately 30 seconds. Serve garnished with additional parsley and a generous quantity of grated Parmesan cheese. For those without Parmesan, cheddar can be used as a substitute, though the distinctive umami-rich flavours of Parmesan or Pecorino perfectly balance the starchiness of the pasta.
Celebrity chef Phil Vickery also recommends incorporating starchy pasta water into the pan to maintain moisture and enhance the dish's texture.
