A Neapolitan classic built on nothing more than garlic, olive oil, chilli, and perfectly cooked spaghetti. This is peasant cooking at its finest, elevated with a high-quality single-estate extra virgin olive oil.
About This Dish
Spaghetti aglio e olio (garlic and oil) is one of the oldest and most iconic pasta dishes in Italian cooking. It originates from Naples, where it has been a staple of home kitchens for centuries. With just a handful of ingredients, the dish relies entirely on technique and quality. The garlic must be sliced thin and cooked low and slow until golden, the chilli flakes should warm the oil without overpowering it, and the starchy pasta water is what brings the sauce together into a silky, glossy emulsion that clings to every strand.
In Naples, this dish is sometimes called aglio, olio e peperoncino to acknowledge the chilli as a core ingredient rather than an afterthought. It is traditionally served late at night, a restorative meal after a long evening, and remains one of the purest expressions of what good olive oil can do.
Ingredients
- 400g dried spaghetti
- 120ml Nikkitas Extra Virgin Olive Oil, plus extra to finish
- 6 to 8 garlic cloves, very thinly sliced
- ½ tsp crushed red pepper flakes (adjust to taste)
- Small handful of flat-leaf parsley, finely chopped
- Fine sea salt
- Freshly grated Parmigiano-Reggiano or Pecorino Romano, to serve (optional)
Method
- Cook the pasta. Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook until just shy of al dente, about one minute less than the packet suggests. Before draining, reserve a full mugful (around 250ml) of the starchy pasta water.
- Toast the garlic. While the pasta cooks, warm the olive oil in a large, wide pan over medium-low heat. Add the sliced garlic and chilli flakes and cook gently for 3 to 5 minutes, stirring often, until the garlic turns pale gold and becomes fragrant. Watch carefully and remove from the heat if the garlic threatens to brown.
- Bring it together. Transfer the drained spaghetti directly into the pan using tongs. Add about half the reserved pasta water. Toss everything together continuously over a medium heat, letting the water and oil emulsify into a glossy, silky sauce that clings to the strands. Add more pasta water a splash at a time if it looks dry.
- Finish and serve. Remove from the heat, fold in the parsley, and taste for salt. Divide between warmed bowls, finish each with a generous drizzle of raw olive oil, and scatter with cheese if you like. Serve immediately.
Tips
- The quality of your olive oil matters more here than in almost any other pasta dish. Use the best you have.
- Slice the garlic as thinly and evenly as possible so it cooks uniformly.
- Do not skip the pasta water. The starch is what creates the emulsion and turns oil and water into a sauce.
- This dish does not reheat well. Eat it the moment it is ready.
