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Aglio e Olio spaghetti tossed with Wilson’s Garlic Flavoured Oil, chilli and parsley

Spaghetti Aglio e Olio

A fast Neapolitan pasta of sliced garlic, chilli and parsley, finished with Wilson’s Garlic Flavoured Oil.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 400 g spaghetti
  • 90 ml Wilson’s Garlic Flavoured Oil
  • 6 cloves fresh garlic thinly sliced
  • 1 teaspoon dried chilli flakes or to taste
  • Small handful fresh parsley finely chopped
  • Salt to taste
  • Grated parmesan to serve (optional)

Method
 

  1. Bring a large pot of generously salted water to the boil and add the spaghetti.
  2. While the pasta cooks, warm the Wilson’s Garlic Flavoured Oil in a wide frying pan over medium-low heat.
  3. Add the sliced garlic and chilli flakes. Cook gently, stirring often, for 2-3 minutes, until the garlic turns pale gold. Do not let it brown.
  4. Just before the pasta is ready, scoop out and reserve a cup of the starchy cooking water.
  5. Drain the spaghetti and add it straight to the pan with the garlic oil. Toss well, adding a splash of the reserved pasta water at a time, until the sauce clings to the strands.
  6. Remove from the heat, stir through most of the parsley, and season with salt to taste.
  7. Serve immediately in warm bowls, scattered with the remaining parsley and parmesan if using.

Notes

Best eaten immediately, since the sauce separates as it cools.
If reheating leftovers, add a splash of water and warm gently in a pan rather than the microwave, which can dry it out.
Swap the parmesan for a vegan hard cheese to keep the dish fully plant-based.
Double the garlic if you like it sharper, but keep the heat low so it never browns.