If you love pasta but don’t want something heavy, Spaghetti Aglio e Olio is the perfect recipe to try. It’s light, quick, and made with just a handful of ingredients.
It’s a minimalist pasta where flavor comes from properly sautéed garlic, good olive oil, and starchy pasta water.
Ingredients
- 100g spaghetti (or any pasta)
- 3–4 garlic cloves (thinly sliced)
- 2–3 tbsp olive oil
- ½ tsp chili flakes
- Salt (to taste)
- Fresh parsley (optional)
- ¼ cup reserved pasta water
- Optional: grated cheese
How to Make It (This is where most people go wrong)
1. Cook the Pasta
Boil pasta in salted water until al dente.
👉 Don’t forget to save some pasta water before draining.
2. Infuse the Oil (Key Step)
Heat olive oil on low heat. Add sliced garlic and cook slowly until light golden (not brown).
👉 If garlic burns → bitter taste. This is the #1 mistake.
3. Add Chili Flakes
Add chili flakes and let them bloom in the oil for a few seconds.
4. Emulsify the Sauce
Add cooked pasta to the pan. Pour in a splash of pasta water and toss well.
👉 This creates a silky sauce, not dry pasta.
5. Finish
Add salt, parsley, and optional cheese. Toss once more and serve immediately.
Pro Tips (This is what makes it elite)
- Use low heat for garlic—never rush it
- Pasta water = flavor + texture (don’t skip)
- Keep it light and glossy, not oily
- Less ingredients = more precision
Why It’s Great
- Simple and quick (under 20 minutes)
- Light compared to creamy pasta
- Can be made healthier with whole wheat pasta
Easy Variations You can Try
- Add mushrooms or spinach
- Toss in grilled chicken or shrimp
- Add lemon zest for freshness
Products You Can Use
- Figaro Extra Virgin Olive Oil – The base of flavor
- Borges / DiSano Spaghetti– Reliable texture and quality
- Keya Chili Flakes – Consistent spice and taste
- Garlic press or sharp knife – For perfect slicing
Read more pasta recipe here: Healthy Veggie Pasta