Extra Garlicky Spaghetti Aglio e Olio
Preparation time: 30 minutes | Serves: 2 people
Trust the Italians to take something as simple as olive oil, garlic and pasta and transform it into something delicious and incredibly satisfying. This spaghetti aglio e olio recipe is so quick and easy to make, plus as a self proclaimed garlic enthusiast, I’ve found a way to make it even more garlicky.
Ingredients to make Aglio e olio -
I truly believe that when a recipe relies on such limited ingredients, the quality of each one really matters. In this recipe, the olive oil everything, forming the base, sauce and heart of the dish.
I’ve always used plain olive oil but this time I took things up a notch and used an infused oil from Pukara Estate with roasted garlic. It adds an incredible depth to the recipe, especially when paired with even more sliced fresh garlic.
The fresh garlic blooms slowly in the oil, picking up that pungent, earthy sweetness, then in goes the chilli flakes for a little heat, flat-leaf parsley for freshness, and then the pasta. I used spaghetti, but any long pasta shape – linguine, fettuccine or angel hair would all work just as well.
The real secret though? Starchy pasta water. Added gradually while tossing, it emulsifies with the oil to create a glossy sauce that clings to every strand like liquid gold.
Why you’ll love this recipe -
Because it takes 10 (20 if you count boiling the pasta) minutes to make and requires no forward planning! In fact, I’ve even made this without the parsley as a fridge clean out option and its worked perfectly.
Spaghetti aglio e olio is one of the dishes I like to make after a long day when I want something carby and comforting without much thought. When something simple is so good, there’s really no reason not to love it.
Ingredients
1/3 cup Pukara Estate garlic extra virgin olive oil + more for drizzling
5-6 large garlic cloves, thinly sliced
1 tsp chilli flakes (or more, according to taste)
160-200g spaghetti (or enough for two people)
2 tbps chopped parsley (optional)
Salt and pepper, to taste
Method
Cook the pasta in generously salted boiling water according to packet instructions. Drain, reserving 1 cup of pasta water.
Warm the pan over medium heat, then add the olive oil.
Sauté the garlic and chilli flakes until lightly golden and fragrant, then add the parsley and stir to combine.
Toss in the cooked spaghetti and add pasta water gradually, until the sauce reaches your desired consistency.
Season with salt and pepper according to taste, and finish with a drizzle of olive oil if desired.
*This recipe is made in collaboration with Pukara Estate.
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Swaps, Serves & Storage
Can I use garlic powder or paste instead of fresh garlic?
While fresh garlic tastes the best in this recipe, if you’re short on time or have run out of garlic (it happens), feel free to use 2 tsps of garlic powder instead. I wouldn’t recommend using garlic paste with this recipe.Do I have to use garlic infused olive oil?
The garlic olive oil is just an extra touch, but it’s completely okay to skip it and just use regular extra virgin olive oil instead.Can I make this recipe ahead of time?
You can make this recipe ahead of time, save some extra pasta water so you can reheat it in the microwave or pan without the pasta drying out.
