Aglio e olio is the ultimate proof that great Italian cooking is about restraint, not effort. Spaghetti, good olive oil, fresh garlic and a whisper of chilli, on the table in fifteen minutes. A sprinkle of Bella Italia at the end lifts it from midnight-snack to something you would happily serve to guests.
Why this works
There is nowhere to hide in aglio e olio, so every ingredient has to earn its place. Fresh garlic gently warmed in olive oil turns sweet and nutty instead of harsh. Fresh red chilli brings a clean, bright heat you simply cannot get from a dusty jar of flakes. And a spoonful of starchy pasta water whisked into the oil is the trick that turns it from greasy to glossy.
Bella Italia, our Italian herb blend, is the finishing move. Added off the heat so the basil and oregano stay fragrant, it wraps the whole plate in that sun-warmed trattoria smell.
Ingredients
- 200g spaghetti
- 5 tbsp good extra virgin olive oil
- 4 cloves fresh garlic, thinly sliced
- 1 to 2 fresh red chillies, finely sliced (deseed for less heat)
- 2 tsp Bella Italia
- Small handful fresh flat-leaf parsley, chopped
- Sea salt
- Grated Parmesan or Pecorino, to serve (optional)
Method
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Cook the pasta: Bring a large pot of well-salted water to the boil and cook the spaghetti until al dente. Scoop out a mugful of pasta water before you drain.
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Warm the garlic and chilli: While the pasta cooks, put the olive oil in a wide pan over low heat. Add the sliced garlic and fresh chilli and cook gently for 2 to 3 minutes until the garlic is pale gold and fragrant. Do not let it brown or it turns bitter.
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Emulsify: Add a good splash of pasta water to the oil and swirl the pan so it turns silky.
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Toss: Add the drained spaghetti and the parsley. Toss hard for a minute, loosening with a little more pasta water until every strand is glossy and coated.
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Finish with Bella Italia: Take the pan off the heat, sprinkle over the Bella Italia and toss once more. Taste, add salt if needed, and serve with a final drizzle of olive oil and cheese if you like.
Chef's Tip
Keep the heat low under the garlic and watch it like a hawk: pale gold is perfect, brown is bitter. Always add the Bella Italia off the heat so the herbs stay bright and aromatic instead of scorching in the oil.
FAQ
What does aglio e olio actually mean?
Literally garlic and oil. That is the whole personality of the dish, so use good olive oil and proper fresh garlic. This is not the moment for the sad clove that has been rolling around your drawer since Christmas.
Can I make it without fresh chilli?
You can, but you would be leaving flavour on the table. Fresh chilli gives a bright, lively heat. If you only have dried flakes use a pinch, but grab a fresh red chilli next shop and your pasta will thank you.
Why do I need to save the pasta water?
That cloudy, starchy water is liquid gold. Whisked into the oil it emulsifies the sauce so it clings to every strand instead of pooling sadly at the bottom of the bowl. Never pour it all away.
What is the best pasta for aglio e olio?
Spaghetti or spaghettini is the classic, and there is a reason nonna never changed it. Long strands catch the garlicky oil beautifully. Linguine works too if that is what is in the cupboard.
Is it sacrilege to add Parmesan?
Purists will clutch their pearls, because traditional aglio e olio skips cheese. But it is your dinner. A little grated Pecorino is delicious, so pour yourself a glass of wine and ignore the food police.
