Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Pasta
Sauce
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Boil · About 3 min
- Cook 400 g spaghetti, 3000 ml water, 2 tsp salt until just firm, following packet time. Reserve a cup of cooking water and drain.
Check: Look for this result: just firm, following packet time.
Sauce · About 3 min
- Warm 70 ml olive oil, 30 g garlic, thinly sliced, 1 tsp chili flakes gently for 3 minutes until garlic is pale gold.
Check: Look for this result: garlic is pale gold.
Toss · About 1 min
- Add pasta and a splash of reserved water; toss vigorously 1 minute. Add 20 g parsley, chopped.
Tips
- Stop garlic cooking before it becomes dark and bitter.
- Judge Pasta Aglio e Olio by the texture and doneness signs in its steps. Your pan and heat affect how long Pasta Aglio e Olio takes to cook.
Substitutions
- Use linguine instead of spaghetti.
Storage
- Get perishable Pasta Aglio e Olio into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Pasta Aglio e Olio within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Pasta Aglio e Olio to 74°C / 165°F, stirring or turning it for even heating. When Pasta Aglio e Olio is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Pasta Aglio e Olio includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Pasta Aglio e Olio becomes softer in storage.
Make ahead
- Prepare the measured ingredients for Pasta Aglio e Olio one day ahead. For Pasta Aglio e Olio, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Pasta Aglio e Olio on the day of serving.
FAQ
What matters most when making Pasta Aglio e Olio?
Stop garlic cooking before it becomes dark and bitter.
What can I substitute in Pasta Aglio e Olio?
Use linguine instead of spaghetti.
Can I prepare Pasta Aglio e Olio ahead?
Prepare the measured ingredients for Pasta Aglio e Olio one day ahead. For Pasta Aglio e Olio, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Pasta Aglio e Olio on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
