Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Pasta
Sauce
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Boil · About 3 min
- Cook 400 g spaghetti, 3000 ml water, 2 tsp salt until just firm, following packet time. Reserve a cup of cooking water and drain.
Check: Look for this result: just firm, following packet time.
Sauce · About 3 min
- Warm 70 ml olive oil, 30 g garlic, thinly sliced, 1 tsp chili flakes gently for 3 minutes until garlic is pale gold.
Check: Look for this result: garlic is pale gold.
Toss · About 1 min
- Add pasta and a splash of reserved water; toss vigorously 1 minute. Add 20 g parsley, chopped.
Tips
- Stop garlic cooking before it becomes dark and bitter.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use linguine instead of spaghetti.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Pasta Aglio e Olio one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Pasta Aglio e Olio?
Stop garlic cooking before it becomes dark and bitter.
What can I substitute in Pasta Aglio e Olio?
Use linguine instead of spaghetti.
Can I prepare Pasta Aglio e Olio ahead?
Prepare the measured ingredients for Pasta Aglio e Olio one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
