Spaghetti Aglio e Olio — Four Ingredients, 15 Minutes, No Shopping
Yvonne Ammann VeganLet sliced garlic sit in plenty of olive oil over low heat for 3 minutes until golden — not brown, or it turns bitter. Add chilli flakes, the drained spaghetti and 1 dl pasta water, toss vigorously for 1 minute until oil and water bind into a creamy sauce. Parsley, done.
Aglio e olio is the dish for the evening when the fridge is empty: spaghetti, garlic, olive oil, chilli — always in the cupboard. It is also the dish that shows whether someone can cook pasta, because there is nothing to hide behind. Two things decide it: the garlic must not brown, and the pasta water must go into the pan. Then it is creamy, not oily.
Ingredients
- 400 g Spaghetti
- 6 pieces Garlic cloves
- 1 dl Olive oil
- 1 tsp Chilli flakes
- 1 bunch Parsley (flat-leaf)
- 1 tbsp Salt (for the pasta water)
- 40 g Parmesan (optional)
Method
- 1
Cook the spaghetti
Bring plenty of salted water to the boil and cook the spaghetti one minute less than the pack says — they finish in the pan. Scoop out 2 dl pasta water before draining.
- 2
Garlic
Slice the garlic thinly. Put it in a cold, large pan with the oil and warm slowly over low heat. Let it sit 3 to 4 minutes until the slices are golden and the oil is fragrant. Once they brown, they are bitter.
- 3
Chilli
Add the chilli flakes and let them sit 30 seconds. Take the pan off the heat if the spaghetti are not ready yet — the garlic keeps cooking in the warm oil.
- 4
Emulsify
Pan back on medium heat. Add the drained spaghetti and 1 dl pasta water and toss and stir vigorously for 1 to 2 minutes until the water has almost gone and oil and starch form a creamy sauce clinging to the spaghetti.
- 5
Serve
Stir in the chopped parsley, taste, serve at once. Parmesan is not traditional, but nobody will complain.
Tips
- The pasta water is the sauce. It must be well salted and starchy — so do not cook the spaghetti in too much water, and take the water from the end of cooking, not the start.
- Upgrade with whatever is around: a handful of cherry tomatoes, lemon zest, anchovies dissolved in the oil, prawns, broccoli cooked with the spaghetti, or toasted breadcrumbs on top instead of Parmesan.
- For children leave out the chilli and halve the garlic. With Parmesan on top it is their 'buttered noodles' version.
What can I substitute?
Into the oil with the garlic. Fresh chilli is fruitier and less hot than dried flakes.
Lemon zest makes it fresher. Basil sweeter and more summery — add only at the very end.
Thin, long pasta takes the oil best. Short shapes like penne work but bind less well.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why does my aglio e olio taste bitter?
The garlic browned. It must turn golden slowly in cold oil over low heat — never go into hot oil. To be safe, take the pan off the heat as soon as the first slices colour; the oil finishes them.
Why is it oily instead of creamy?
Too little pasta water or too little tossing. The starch in the water only binds with the oil when both are agitated together hard — a minute of stirring with tongs and swirling the pan. If it dries out, more water.
How much garlic per person?
One to two cloves per person — the dish is named after the garlic. Sliced, not crushed: crushed garlic burns at once and turns bitter.
How much does it cost per person?
Under 1 CHF. It is the cheapest hot meal there is — and with good olive oil still a proper supper.
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