By Simran Makkar
November 11, 2026
.Aglio olio is what gets made when the fridge is nearly empty and something good is still needed. It’s just spaghetti, garlic, olive oil and chilli flakes, so the garlic has to be sliced thin and cooked gently until it turns pale gold. A splash of the starchy pasta water ties it all together into a light, glossy sauce, and it's ready in about 20 minutes.
– 200g spaghetti – 4 tablespoons olive oil – 6-8 cloves garlic, thinly sliced – ½ to 1 teaspoon red chilli flakes – ½ cup pasta water, reserved – Salt to taste – ½ teaspoon black pepper – 2 tablespoons fresh parsley, chopped – Grated parmesan, to serve (optional)
Boil the spaghetti in well-salted water until it is al dente, about a minute less than the pack says. Reserve half a cup of the pasta water, then drain.
Heat the olive oil in a large pan on a low flame. Add the garlic and cook gently for 2-3 minutes, until it turns light golden. Take care not to let it brown, as it turns bitter.
Add the chilli flakes and a splash of pasta water, then add the spaghetti and toss well for a minute, adding more pasta water if needed, until the sauce coats the strands.
Season with salt and pepper, stir in the parsley and serve right away with parmesan on top.