Spaghetti Aglio e Olio (From Scratch Italian Pasta)

I’ve always loved visiting Italy, and this is a dish I first tried on my very first trip to Venice many years ago. It’s one of those recipes that proves simple food, when done properly, can be absolutely delicious.

This classic spaghetti aglio e olio is quick, unfussy, and full of flavour — and I also have a small secret ingredient that takes it to the next level.

Ingredients (Serves 2)

• 4 oz spaghetti (I often use linguine)
• ½ cup good-quality olive oil
• 2 tsp fresh garlic (or lazy garlic)
• 1 tsp chopped red chilli (or lazy chilli)
• 2 tsp aglio e olio seasoning* (see tip below)
• 1 roasted red pepper, finely chopped (my secret ingredient)
• Fresh parsley (frozen works well too)
• Salt and black pepper, to taste
• Parmesan, to serve

Method

This is a quick dinner that can be ready in under 15 minutes. However, if you have time to let the seasoning and peppers sit in the oil for 20–30 minutes beforehand, you’ll get a deeper, richer flavour.

• Cook the pasta according to the packet instructions until al dente.
• Add the olive oil, garlic, chilli, and seasoning to a medium pan. Heat gently over a low to medium heat — do not let the garlic brown.
• Once the oil starts to gently bubble, add the chopped roasted red pepper and cook softly for 2–3 minutes.
• Drain the pasta (reserve a small splash of pasta water if needed). Add the pasta directly to the oil and mix thoroughly. Stir through the parsley.
• Season with salt and black pepper to taste. Serve with a generous sprinkle of Parmesan.
• Enjoy immediately!

Tip – Aglio e Olio Seasoning

You can buy ready-made aglio e olio seasoning, or make your own. Whenever I visit Italy (which is never often enough!), I bring a few packets home.

To make infused oil:

• Add 2 fresh red chillies and 2 garlic cloves to a bottle of olive oil
• Stir in 3 teaspoons of aglio e olio seasoning (dried garlic, chilli, parsley, oregano)
• Leave to infuse and top up with oil and seasoning as needed

This is the oil I like to use for this dish

Notes

For my son, I make a simpler version using just olive oil, garlic, and Parmesan — perfect if you prefer less heat.