Aglio e Olio
“Neapolitan midnight pasta of spaghetti tossed with golden garlic slices, chili flakes, and olive oil, finished with parsley.”
Garlic
Olive Oil
Parsley
Parmesan
Spaghetti
Chili FlakesWhere it comes from
Aglio e Olio is a classic Neapolitan pasta dish that exemplifies the beauty of simplicity in Italian cuisine. Originating from Naples, it relies on just a few key ingredients: spaghetti, garlic, olive oil, and chili flakes. The surprising detail is that this dish is often made in the late hours as a quick midnight snack, showcasing its ease and comfort for those seeking a late-night indulgence.
On the Palate
Ingredients
Serves 4
How it's made
5 steps · Show ↓22 min active
How it's made
5 steps · Show ↓- 110 min
Bring 4 liters of well-salted water to a rolling boil — Romans say it should taste like the Mediterranean. Drop the spaghetti in, ensuring it’s fully submerged, and cook until al dente, about 8 minutes.
Watch outTaste the pasta a minute before the package timing suggests — it should be firm to the bite, not mushy.
- 23 min
While the pasta cooks, thinly slice the garlic. Heat the extra virgin olive oil in a large pan over medium heat until it shimmers. Add the garlic slices and chili flakes, sautéing gently until the garlic turns golden and fragrant, about 2 minutes.
Watch outDo not let the garlic burn; it should be golden, not brown.
- 35 min
Drain the spaghetti, reserving a cup of the cooking water. Add the spaghetti to the pan with the garlic oil, tossing vigorously to coat each strand. If it seems dry, add a splash of the reserved pasta water to create a silky sauce.
- 42 min
Remove the pan from heat and sprinkle finely chopped parsley over the pasta, tossing again to distribute evenly. Finish with a drizzle of extra virgin olive oil for added richness.
- 52 min
Serve immediately, with grated Parmesan on the side for those who wish to add it. The pasta should glisten with oil and be speckled with parsley and chili flakes.
