dinner · vegetarian · vegan · dairy-free
Spaghetti aglio e olio
Spaghetti tossed in olive oil gently infused with sliced garlic and chile flakes, finished with parsley.
- Time
- 20min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Boil the spaghetti in well-salted water until just tender.
-
2
Scoop out a mug of the cooking water, then drain the pasta.
-
3
Warm the olive oil over low heat and cook the sliced garlic with the chile flakes until pale gold.
-
4
Add the spaghetti to the pan with a splash of the reserved water and toss until the sauce turns glossy.
-
5
Stir in the chopped parsley.
