Spaghetti Aglio e Olio

This classic Italian pasta dish requires just five pantry staples — pasta, garlic, olive oil, chili flakes, and parsley — yet delivers an incredible depth of flavor. It comes together in the time it takes to boil the pasta, making it the ultimate budget emergency dinner. Simple, elegant, and utterly satisfying.

Ingredients

• •400g spaghetti
• •6 cloves garlic, thinly sliced
• •4 tablespoons olive oil
• •½ teaspoon red chili flakes
• •A large handful of fresh parsley, roughly chopped
• •Salt and black pepper to taste

Instructions

1. 1. Bring a large pot of heavily salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water.
2. 2. While the pasta cooks, heat the olive oil in a large skillet over low heat. Add the sliced garlic and cook very slowly, stirring frequently, for 4–5 minutes until golden and fragrant. Be careful not to burn it.
3. 3. Add the chili flakes to the garlic oil and cook for 30 seconds. Remove from heat.
4. 4. Add the drained spaghetti directly to the skillet. Pour in a splash of the reserved pasta water and toss vigorously over low heat until the pasta is glossy and coated in the sauce, adding more pasta water as needed.
5. 5. Remove from heat, toss in the fresh parsley, and season generously with salt and black pepper. Serve immediately.