Spaghetti aglio e olio

Toss golden garlic and silky olive oil through spaghetti to make this classic Italian dish – ready in the time it takes to boil the pasta. It’s simple, flavourful and perfect for busy days

  • Prep:3 mins
    Cook:12 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 523
  • fat 18g
  • saturates 3g
  • carbs 75g
  • sugars 0g
  • fibre 5g
  • protein 13g
  • salt 0.02g


  • 200g spaghetti
  • 3 tbsp extra virgin olive oil
  • 3-4 garlic cloves, finely chopped
  • 1/2 small red chilli, finely chopped (optional)
  • a small handful parsley, finely chopped


  1. Bring a large pan of well-salted water to the boil and cook the spaghetti for about 10 mins, or until al dente – it should retain a little bite.

  2. When the pasta is nearly ready, heat the oil in a frying pan set over a medium heat and sizzle the garlic and chilli, if using, for 1 minute until fragrant and the garlic is lightly golden but not brown (the garlic will taste bitter if it gets too dark).

  3. Drain the spaghetti and add it to the garlicky oil with the parsley. Season and toss to combine, then serve.

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