Enjoy the simplicity and elegance that Spaghetti Aglio brings about with this Italian classic that combines just a few key ingredients that work together. Our spaghetti aglio recipe pairs fresh garlic with olive oil, just a hint of red chilli flakes, and perfectly cooked spaghetti to give a dish bursting with flavour yet wonderfully uncomplicated. This beloved pasta dish is perfect for weeknight dinners or whenever you crave something quick, satisfying, and authentically Italian. Spaghetti aglio is simple yet highly effective, with sliced garlic lightly saut ed in extra virgin olive oil until golden and fragrant with the rich, warmth-filled aroma of slowly released flavourings. Red chilli flakes add a turn of spice with just the right balance that doesn't dominate the garlic. Toss it with perfectly al dente-cooked spaghetti, with that garlicky sauce coating every strand. If desired, top with a sprinkle of fresh parsley and a grating of Parmesan. Voila-a delicious meal is done. With minimal ingredients and solid flavours, spaghetti aglio e olio is a good dish for novice cooks and veterans alike. It's one of those dishes that can be adapted to the cook's taste, allowing for as much or as little garlic and spice as you like, and served quite nicely alongside a crisp green salad or grilled vegetables. Here's a simple spaghetti aglio recipe.

• 500 gms spaghetti
• 60 ml olive oil
• 8 garlic
• 1 tsp red chilli flakes
• 2 tbsp fresh parsley
• Salt

• Begin the recipe of spaghetti aglio by boiling 500 gms of spaghetti in a large pan of salted water.
• Add one tablespoon of salt to the boiling water to season the pasta properly. This step ensures the spaghetti is infused with flavour right from the start.
• Cook the pasta until it reaches an al dente texture, firm to the bite, with a slight chewiness. This texture is ideal for spaghetti aglio e olio as it holds up well when tossed with the oil.
• Once the pasta is ready, reserve one cup of the starchy pasta water for later. This water will be used to create a silky sauce that coats the spaghetti perfectly.
• Drain the spaghetti and set it aside, ready to be combined with the flavoured oil.
• The key to spaghetti aglio e olio is the garlicky olive oil, which adds depth and a subtle nuttiness to the dish.
• In a large pan, heat 60 ml of olive oil over medium heat. For this simple yet flavourful recipe, use high-quality extra virgin olive oil to maximise the dish's taste.
• Once the oil is warm, add eight cloves of thinly sliced garlic.
• Stir occasionally, allowing the garlic to cook gently until it turns light golden. This slow cooking infuses the oil with a rich garlic flavour without burning the garlic, which could create a bitter taste.
• Add one teaspoon of red chilli flakes to the garlic oil for a subtle spice. Cook the chilli flakes for about a minute, letting their oils release into the olive oil to create a mild heat that complements the garlic without overpowering it.
• Stir continuously to prevent the garlic and chilli flakes from burning, ensuring the oil is fragrant and well-balanced.
• When the garlic is golden brown and the chilli flakes are aromatic, add the drained spaghetti to the pan.
• Toss the spaghetti aglio thoroughly, ensuring each strand is coated in the garlicky oil. If the pasta seems dry or the oil isn't sticking well, add a splash of the reserved pasta water.
• Continue tossing until the spaghetti is evenly coated with the oil mixture.
• Season to taste, but go easy on the salt, as the pasta water and salted cooking water have already flavoured the dish.
• Finish the dish by tossing the spaghetti aglio with two tablespoons of freshly chopped parsley.
• Serve the spaghetti aglio e olio immediately while it's still hot. For a non-traditional twist, you can sprinkle grated Parmesan cheese on top, though the dish is equally delicious without it.
• The beauty of this recipe of spaghetti aglio lies in its simplicity, offering a satisfying combination of garlic, olive oil, and chilli heat in every bite.