20-Minute Dinners
Spaghetti Aglio e Olio with Chili
A classic Neapolitan pasta dish that wins hearts with its brilliant simplicity and incredible aroma. Thin spaghetti is cooked until perfectly al dente, then tossed with warm olive oil gently infused with sliced garlic and vibrant chili pepper. The garlic imparts a savory depth, the chili provides a warming kick, and fresh parsley brings a herbaceous brightness. The starchy pasta water emulsifies with the oil to form a silky, glossy coating on every strand, creating a clean and profound Mediterranean taste.
Dishday
Recipe overview
- Total time
- 10 min
- Prep
- 3 min
- Cooking
- 7 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- 20-Minute Dinners
Nutrition
per serving
- Calories
- 420 kcal
- Protein
- 11 g
- Fat
- 16 g
- Carbs
- 58 g
- Fiber
- 3 g
Step by step
Method
- 01
Bring a large pot of salted water to a rolling boil and cook…
Bring a large pot of salted water to a rolling boil and cook spaghetti 1 minute less than package instructions for perfect al dente texture.
- 02
Slice the garlic thinly into translucent flakes, slice the ch…
Slice the garlic thinly into translucent flakes, slice the chili into rings, and finely chop the fresh parsley leaves.
- 03
Add olive oil, garlic, and chili to a cold pan, then warm ove…
Add olive oil, garlic, and chili to a cold pan, then warm over low heat for 2 minutes until the garlic is fragrant and lightly blond.
- 04
Reserve some pasta water, transfer spaghetti directly to the…
Reserve some pasta water, transfer spaghetti directly to the pan with a splash of that water, and toss vigorously over high heat for 1 minute until a glossy emulsion forms.
- 05
Remove from heat, mix in the chopped parsley and half of the…
Remove from heat, mix in the chopped parsley and half of the parmesan, tossing until the cheese melts beautifully into the sauce.
Dishday
Useful advice
Cooking tip
It is crucial not to overcook the garlic; if it turns brown, it will become bitter and ruin the entire dish. It should only turn a light golden color.
How to serve
Serve immediately on warmed plates, generously dusted with grated parmesan and remaining fresh parsley.
How to store
This dish is best enjoyed fresh out of the pan, as the emulsion will separate upon cooling and reheating.
Note
Adjust the heat by removing the chili seeds for a milder flavor or adding extra red pepper flakes for a spicier punch.
