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Spaghetti aglio e olio image by mujgan coskun from pixabay  pasta 4718582
Image by Mujgan Coskun from Pixabay

Spaghetti aglio e olio

Our take on a traditional Italian classic.

Serving: 4
Time: Less than an hour
Difficulty: Easy


  • 450g spaghetti
  • 4 tablespoons extra virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 lemon, zest and juice
  • 1 bunch flat-leaf parsley, chopped
  • 1 handful Parmesan, grated 


  1. Bring a large pot of well-salted water to the boil. Add the pasta and cook until al dente. Drain lightly, reserving some of the pasta water – about two tablespoons.
  2. Heat a frying pan over a medium heat and add the oil, garlic and chilli and sauté lightly until the garlic just turns a light golden colour. Do not overcook or the garlic will turn bitter.
  3. Add the grated lemon zest.
  4. Add to the pasta, squeeze over the lemon juice and mix in the parsley. Add another drizzle of oil, garnish with Parmesan and serve. 

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  • The quality of the ingredients makes or breaks it so invest in good olive oil. 
  • A classic Italian dish deserves a classic Italian white wine, such as a Pinot Grigio or Soave. Anything with a bit of spice to balance out the chilli or nutty tones to match the oil will also work well.
  • Add toasted breadcrumbs for added crunch.  
  • Use a vegetarian alternative to Parmesan to make this dish suitable for vegetarians.