Simple Spaghetti Aglio Olio

Spaghetti, garlic and olive oil , three ingredients that taste so good together. We’ve eaten this all over Italy and made it on many road trips, usually after a long day of hiking when we need to refuel our bodies but don’t have the energy for anything more involved. One garlic clove per person is a good rule of thumb but if everyone is willing, add more! Dried chili flakes, parmesan and fresh parsley are great additions if you happen to have them. 

Yield

2 servings 

Ingredients list

200g (7oz) dried spaghetti 

2 garlic cloves, peeled and sliced

Extra Virgin Olive Oil 

Dried chili flakes, a pinch (optional)

Parmesan (optional)

Fresh parsley (optional) 

Method 

Cook the spaghetti in a pan of boiling salted water according to the packet instructions, usually around 8-10 minutes. 

While the pasta cooks, peel and finely slice the garlic.

When the pasta has about 4 or 5  minutes cooking time left, start to gently heat a good drizzle of olive oil in a large shallow frying pan and throw in the garlic. Cook until the garlic starts to change color to a light golden brown. If using chili flakes, add these now. 

Using tongs I like to pull the cooked spaghetti from the saucepan into the frying pan as it drags a little bit of the pasta cooking water with it. The spaghetti should look silky, smooth and evenly coated in olive oil. If you need to, add another splash of water and an extra drizzle of olive oil. 

Serve with a generous pile of grated parmesan and a small handful of chopped parsley if you like. 

TIP: The amount of olive oil used should just coat the pasta and not drown it. Start with slightly less than you think you’ll need, you can always add more! 

TIP: Try sprinkling crushed dried mushrooms over the pasta for an extra savory twist. Dried fruits and vegetables are a road trip chef’s best friend!