Spaghetti olio e aglio recipe

Sometimes it’s the simple things that make us the happiest. This super simple spaghetti olio e aglio (olive oil and garlic) makes me incredibly happy!



400g spaghetti

1/3 cup good olive oil8 finely chopped garlic cloves

2 tablespoons salt

½ teaspoon fresh chilli (to taste)

½ cup chopped fresh parsley

1 cup freshly grated Parmesan cheese (or similar)


Bring a large pot of water to a boil. Add the pasta and salt and cook according to the packet instructions. Keep 2 cups of the pasta cooking water aside before draining.

Heat the olive oil over medium heat and add the garlic. Cook for a few minutes until the garlic begins to brown slightly (watch it, as if it’s overcooked, it will turn sour). Add some chilli if you wish and simmer for 30 seconds.

Add the reserved pasta water and bring to the boil. Reduce the heat and simmer until about half of the liquid has reduced.

Pop the drained pasta into the garlic sauce and toss well. Remove from the heat and stir in the parsley and most of the Parmesan (reserving a little for serving).

Allow to stand for a few minutes so the flavours can infuse. Season to taste and sprinkle with the remaining cheese before serving.