Extra Garlicky Spaghetti Aglio e Olio

    Extra Garlicky Spaghetti Aglio e Olio

    Preparation time: 30 minutes | Serves: 2 people

    Trust the Italians to take something as simple as olive oil, garlic and pasta and transform it into something delicious and incredibly satisfying. This spaghetti aglio e olio is quick, effortless, and — for those who take garlic seriously — dialled all the way up.

    Ingredients to make aglio e olio

    When a recipe relies on so few ingredients, quality becomes everything. Here, olive oil isn’t just a component — it forms the base, the sauce, and the heart of the dish.

    Instead of a standard oil, this version uses a roasted garlic-infused olive oil from Pukara Estate, adding depth and richness that pairs beautifully with even more freshly sliced garlic.

    The garlic slowly blooms in the oil, developing a mellow sweetness, before chilli flakes add heat and parsley brings freshness. Spaghetti is the classic choice, but any long pasta — linguine, fettuccine or angel hair — works just as well.

    The real secret lies in the pasta water. Added gradually while tossing, it emulsifies with the oil to create a glossy sauce that clings to every strand.

    Why you’ll love this recipe

    It’s fast, requires no planning, and delivers maximum flavour with minimal effort. In fact, it can come together in around 10 minutes (excluding pasta cooking time), making it the perfect fallback when you want something comforting without overthinking it.

    It’s also incredibly flexible — even without parsley, it still works beautifully. When something this simple tastes this good, it earns a permanent place in the rotation.

    Ingredients

    • 1/3 cup Pukara Estate Garlic Extra Virgin Olive Oil + extra for drizzling
    • 5–6 large garlic cloves, thinly sliced
    • 1 tsp chilli flakes (or more, to taste)
    • 160–200g spaghetti (or similar long pasta)
    • 2 tbsp chopped parsley (optional)
    • Salt and pepper, to taste

    Method

    1. Cook the pasta in generously salted boiling water according to packet instructions. Drain, reserving 1 cup of pasta water.
    2. Warm a pan over medium heat and add the olive oil.
    3. Sauté the garlic and chilli flakes until lightly golden and fragrant.
    4. Add the parsley and stir to combine.
    5. Toss in the cooked spaghetti.
    6. Add pasta water gradually while tossing, until the sauce reaches your desired consistency.
    7. Season with salt and pepper to taste.
    8. Finish with a drizzle of olive oil before serving.
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