Aglio e Olio
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Simple yet full of flavour, Aglio e Olio proves that less is more. Garlic, olive oil, and chilli flakes come together to create a light, aromatic pasta that's ready in minutes.
Ingredients
Spaghetti
Garlic
Extra virgin olive oil
Chili flakes
Fresh parsley
Parmesan (optional)
How To
Boil spaghetti until al dente, reserving a full cup of pasta water.
While pasta cooks, thinly slice garlic and add raw to a large serving bowl with olive oil and chili flakes.
Drain pasta straight into the bowl, still steaming hot.
Toss vigorously — the residual heat cooks the garlic and emulsifies the oil into a light sauce.
Loosen with pasta water as needed, finish with parsley, parmesan, and black pepper.
Tips & Tricks
Warm the serving bowl if you can. Aglio e olio has no sauce to speak of, just oil and starch, so it cools fast on a cold plate.
The no heat bowl method means the garlic never scorches and never turns bitter, since it's warmed by the pasta rather than a flame. This is the one dish where your olive oil isn't just an ingredient, it's the whole point, so use the best bottle you own. Sepp's version on Instagram is the clearest demonstration of the technique.