Spaghetti Aglio e Olio

Literally translated to garlic and oil pasta (it doesn't sound as sexy does it?), this is a beautifully simple Italian dish, with simple but delicious tastes. Best of all, you can make it in less than quarter of an hour!

Preparation Time:
Cooking Time:
Yield: 4 servings


  • 300g spaghetti
  • 60mL olive oil (~54.8g)
  • 4 cloves garlic (~24g)
  • 3g salt
  • 25g fresh parsley


  1. Start the spaghetti cooking in a large pot of unsalted, boiling water.
  2. Start the olive oil warming in a non-stick pan
  3. Peel and slice the garlic (aim for thin garlic discs) and add to the pan.
  4. Stir occasionally and keep on a low heat - if the garlic burns, the dish is ruined.
  5. Wash and finely chop the parsley.
  6. Check on the pasta at regular intervals, turn off the heat when it is al dente (fully cooked, but only just)
  7. Once the garlic is cooked and slightly caramelised (should finish at the same kind of time as the pasta), add the salt and stir in, then use two wooden spoons or a pair of tongs to move transfer the spaghetti from the cooking pot into the frying pan. The spaghetti will take a little of the cooking water with it, which will add to the flavour.
  8. Toss the spaghetti, garlic, oil and salt mixture in the frying pan while it remains on a low heat.
  9. Add the parsley and toss to combine.
  10. Serve warm.

You may also like...

Stay In Touch

Tell Your Friends


Special Diets

  • Suitable for vegetarians
  • Suitable for vegans


Per 100g Serving (101g)
Energy 1655kJ 1683kJ
Energy 395kcal 402kcal
Fat 14.5g 14.7g
  of which saturates 2.5g 2.6g
Carbohydrates 56.2g 57.1g
  of which sugars 2.3g 2.4g
Fibre 2.4g 2.4g
Protein 9g 9.2g
Sodium 290mg 295mg
  as salt 0.74g 0.75g
Fruit/veg portions 0.07 0.07

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.