Thin Spaghetti with Garlic and Olive Oil

Spaghettini Aglio e Olio

Preparation info

  • Difficulty


  • Serves

    4 to 6


Appears in

The Classic Pasta Cookbook

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

This dish has been my savior for many a late-night hunger craving. It is quick and easy, and with a good quality pasta and olive oil, immensely satisfying. The trick is to Sauté the garlic enough to release its flavor without letting it brown, which would make it bitter.


  • 1 pound spaghettini
  • 6 tablespoons extra virgin olive oil
  • 2 teaspoons finely chopped garlic
  • 1 tablespoon finely chopped parsley
  • teaspoon crushed red pepper
  • Salt


  1. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat. When the water boils add 2 tablespoons salt, add the spaghettini, and stir until all the strands are submerged. Cook until al dente.
  2. Put the olive oil, garlic, parsley, crushed red pepper, and about a teaspoon of salt in a 12-inch skillet and place over medium high heat. When the garlic is sizzling, and the first pieces just begin to color, stir well and remove from the heat.
  3. When the pasta is done, drain well and add it to the pan with the sauce. Return the pan to a medium heat, stir for a minute or two, and serve at once.