Spaghetti Aglio e Olio
The simplest pasta there is, and one of the hardest to do well. Just spaghetti, garlic, chilli and good olive oil, where the technique is everything and the olive oil is used exactly as it should be, gently, never at high heat.
By Vegan Cook. Published 6 August 2026
Ingredients
Serves 2.
- 200 gspaghetti
- 6 clovesgarlic, very thinly sliced
- 1/2 tspdried chilli flakes, or to taste
- 5 tbspextra virgin olive oil
- 1 handfulfresh parsley, finely chopped
- 1 tspsalt, for the pasta water, plus more to taste
- to finishvegan parmesan or a little lemon zest, optional
Cookware
- Large pot for the pasta
- Wide frying pan or skillet
Method
Read each step end-to-end before starting.
- 01
Salt the water properly
Bring a large pot of water to a boil and salt it well, about 1 tsp per litre. This is the only chance to season the pasta itself, so do not be shy.
- 02
Cook the spaghetti
Add the spaghetti and cook to just under al dente, a minute less than the packet says, since it finishes in the pan. Before draining, scoop out a mugful of the starchy cooking water and keep it.
- 03
Warm the garlic gently
While the pasta cooks, heat the olive oil in a wide cold pan over low to medium heat. Add the sliced garlic and chilli flakes and cook slowly for 2-3 minutes, stirring, until the garlic is pale gold and fragrant. Keep the heat low, this is the whole point. Olive oil belongs at gentle heat, and burnt garlic turns the dish bitter, so pull it the moment it turns blond.
- 04
Emulsify
Add a splash of the reserved pasta water to the garlic oil and swirl the pan. The starchy water and the oil come together into a light, glossy sauce that will cling to the pasta rather than sliding off.
- 05
Combine
Add the drained spaghetti straight into the pan and toss hard for a minute over medium heat, adding more pasta water a splash at a time, until the strands are coated and glossy. The sauce turns silky and glossy from the starch and oil working together, with nothing dairy in it at all.
- 06
Finish
Off the heat, toss through the parsley and taste for salt. Serve at once, with a little vegan parmesan or a grating of lemon zest if you like. Aglio e olio waits for no one, so eat it hot.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Contains gluten from the pasta. Use a good gluten-free spaghetti to adapt. Naturally soy-free and nut-free.