Spaghetti aglio e olio

Spaghetti aglio e olio
  • 10

    min prep time
  • 20

    min cook time
  • 4-6



  • 454 g (1 pack) Stefano spaghetti
  • 80 ml (⅓ cup) Stefano extra-virgin olive oil 
  • 6 garlic cloves, cut into thin slivers
  • 3 ml (½ tsp) chili flakes
  • 125 ml (½ cup) fresh Italian parsley, chopped
  • 125 ml (½ cup) Parmesan cheese, freshly grated 
  • Salt, to taste



  1.  Bring a large pot of water to a boil for the pasta. 
  2. Salt the water and cook the pasta according to the instructions on the package.
  3. While the pasta is cooking, heat the olive oil in a large frying pan over medium-low heat. Add the garlic and cook for 2 minutes or until it the garlic begins to turn golden. Salt to taste.
  4. Add the chili flakes and cook for 30 seconds.
  5. Before draining the pasta, reserve ½ cup of the starchy cooking water. Drain the pasta.
  6. Add the reserved pasta cooking water to the garlic and oil. Simmer gently for 2–-3 minutes. 
  7. Add the drained pasta to the sauce. 
  8. Remove the frying pan from the heat and add the parsley and cheese. Toss well.
  9. Serve and enjoy!