Pantry Spaghetti Aglio e Olio (Garlic & Chili Olive Oil Pasta)

Silky strands of pasta tossed in fragrant garlic-chili olive oil—fast, deeply satisfying, and made entirely from pantry staples.

Ingredients

• 200g dried spaghetti (or any dried pasta)
• 4 tbsp olive oil
• 4 garlic cloves, thinly sliced (or 1 tsp garlic powder)
• 1/2 tsp chili flakes (adjust to taste)
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1 tbsp lemon juice or 1 tsp vinegar (optional, for brightness)
• 2 tbsp chopped parsley (optional, if you have dried: 1 tsp)

Method

• 1

  Step 1: Boil the pasta

  Bring a pot of water to a boil. Salt it generously (it should taste like the sea). Cook pasta until *just* al dente per packet directions. **Reserve 1 cup pasta water**, then drain.

• 2

  Step 2: Infuse the oil

  While the pasta cooks, heat olive oil in a large pan over **medium-low** heat. Add sliced garlic and cook, stirring often, until **fragrant and pale golden**, about **2–3 minutes** (don’t let it brown—bitter garlic is the enemy).

• 3

  Step 3: Bloom the chili

  Add chili flakes and black pepper. Stir for **20–30 seconds** until the oil smells toasty and spicy.

• 4

  Step 4: Emulsify the sauce

  Add the drained pasta to the pan. Pour in **1/3 cup** reserved pasta water and toss vigorously for **30–60 seconds** until the oil turns glossy and clings to the pasta (add a splash more pasta water if it looks dry).

• 5

  Step 5: Finish & season

  Taste, then adjust with a pinch more salt and pepper. Add lemon juice/vinegar (if using) for a little lift. Toss through parsley (if using). Serve immediately while slick and shiny.

Tips

• **No fresh garlic?** Use **1 tsp garlic powder** stirred into the oil for 30 seconds (keep the heat low so it doesn’t burn).
• **Make it extra silky:** Toss hard and add pasta water gradually—this is what turns oil + water into a light sauce.
• **Add pantry protein (if you’ve got it):** Stir through a drained can of tuna or chickpeas at the end (warm through 1 minute).
• **Storage:** Best eaten fresh, but leftovers keep **2 days** in the fridge—reheat with a splash of water in a pan over medium heat.
• **Serve with:** A simple side salad or steamed frozen veg if you have it.

Nutrition (per serving, estimate)