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Spaghetti aglio e olio served on two plates
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Spaghetti aglio e olio

A star rating of 2.5 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Toss golden garlic and silky olive oil through spaghetti to make this classic Italian dish – ready in the time it takes to boil the pasta. It's simple, flavourful and perfect for busy days

  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal523
fat18g
saturates3g
carbs75g
sugars3g
fibre5g
protein13g
salt0.02g
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This recipe has been produced and tested in partnership with Napolina

Ingredients

  • 200g Napolina Spaghetti
  • 3 tbsp extra virgin olive oil
  • 3-4 garlic cloves, finely chopped
  • ½ small red chilli, finely chopped (optional)
  • small handful of parsley, finely chopped

Method

  • STEP 1

    Bring a large pan of well-salted water to the boil and cook the Napolina spaghetti for about 10 mins, or until al dente – it should retain a little bite.

  • STEP 2

    When the pasta is nearly ready, heat the oil in a frying pan set over a medium heat and sizzle the garlic and chilli, if using, for 1 minute until fragrant and the garlic is lightly golden but not brown (the garlic will taste bitter if it gets too dark).

  • STEP 3

    Drain the spaghetti and add it to the garlicky oil with the parsley. Season and toss to combine, then serve.

Goes well with

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Overall rating

A star rating of 2.5 out of 5.6 ratings
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