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Spaghetti Olio Recipe

Recipe by Pedro M. A. Neves

Spaghetti olio is a classic Italian pasta dish that celebrates simplicity and quality ingredients. Made with just spaghetti, garlic, red chili, and extra-virgin olive oil, this Roman staple transforms humble pantry staples into an elegant, restaurant-quality meal. Quick to prepare and deeply satisfying, it exemplifies the Italian philosophy of letting each ingredient shine.

Ingredients

• 400g spaghetti
• 150ml extra-virgin olive oil
• 8 cloves garlic, thinly sliced
• 2 dried red chili peppers, or 1 teaspoon red chili flakes
• Fine sea salt to taste
• Freshly ground black pepper to taste
• Fresh flat-leaf parsley, chopped (optional garnish)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente, approximately 9-10 minutes.

2. While the pasta cooks, pour olive oil into a large skillet and set over medium-low heat.

3. Add thinly sliced garlic and whole dried chili peppers to the warm oil. Cook gently for 3-4 minutes, stirring occasionally, until the garlic is light golden and fragrant but not browned.

4. Remove the skillet from heat if the garlic appears to be browning too quickly. The infusion should be gentle and fragrant.

5. Reserve 200ml of pasta cooking water before draining the spaghetti through a colander.

6. Add the drained spaghetti directly to the skillet with the garlic and oil. Toss gently to coat all strands evenly.

7. Add 100ml of reserved pasta water to the skillet and toss continuously over low heat for 1-2 minutes. The starch in the water will emulsify with the oil, creating a silky sauce that clings to the pasta.

8. Taste and season with fine sea salt and freshly ground black pepper to your preference. Add more pasta water if the dish appears too dry.

9. Divide the spaghetti olio among four warm bowls. Drizzle with additional extra-virgin olive oil if desired and garnish with fresh parsley and extra chili flakes.

Substitutions

• Use whole wheat spaghetti for a nuttier flavor and increased fiber content
• Replace dried chili peppers with 1/4 teaspoon cayenne pepper for consistent heat distribution
• Substitute olive oil with garlic-infused oil to reduce cooking time
• Omit chili entirely and add 1 tablespoon of anchovy paste to the oil for a savory umami variation

Tips

• Do not brown the garlic; it will continue cooking residually and become bitter. The goal is pale gold and fragrant.
• Reserve pasta water before draining—the starch is essential for creating the emulsified sauce that binds the ingredients together.
• Use the highest quality extra-virgin olive oil you can find, as it is the star ingredient and its flavor directly affects the final dish.
• Keep the heat low throughout cooking to prevent the oil from splattering and to maintain the delicate emulsion.

Spaghetti olio (also called spaghetti aglio e olio) originates from Rome and Campania, where it has been a late-night street food and working-class staple for centuries. It represents the essence of Italian cucina povera, where resourcefulness and respect for simple ingredients create unforgettable dishes.

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