---
title: Spaghetti Aglio e Olio
description: 'The midnight pasta. Quite simple, and the better for it.'
servings: '2'
prepTime: PT5M
cookTime: PT15M
tags:
  - quick
  - pasta
  - italian
---
## Ingredients

- 200g spaghetti
- 6 cloves garlic, thinly sliced
- 80ml good olive oil
- 1 tsp dried chilli flakes
- A generous handful of flat-leaf parsley, chopped
- Salt and black pepper
- Parmigiano Reggiano, to serve

## Instructions

1. Cook the spaghetti in well-salted boiling water until al dente. Reserve a mug of pasta water before draining.
2. While the pasta cooks, warm the olive oil in a wide pan over medium-low heat. Add the garlic and chilli flakes and cook gently for 3 to 4 minutes until the garlic is golden but not browned. Patience is well rewarded here.
3. Add the drained pasta to the pan with a generous splash of pasta water. Toss vigorously over medium heat for 1 to 2 minutes until the sauce coats every strand.
4. Remove from the heat. Add the parsley, toss once more, and season generously.
5. Serve immediately with plenty of Parmigiano Reggiano.

## Notes

The garlic must be introduced to cold oil; beginning from cold affords proper control and prevents scorching. The pasta water is the sauce itself, so do not neglect it.

Committed to this collection by the hand of Hunter.