Spaghettini with Olive oil and Garlic

Spaghettini all’Aglio e Olio

Preparation info

  • Difficulty


  • Serves


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

If one had to choose a quintessential Italian pasta dish, this would definitely be at the top of the list. A favorite midnight snack in Rome, this pasta has often satisfied my late-night hunger cravings. Its few ingredients are likely already in your pantry, and its preparation is simple. It goes without saying that a very good extra-virgin olive oil is essential.


  • 2 medium cloves garlic
  • 3–4 sprigs flat-leaf Italian parsley
  • Salt
  • 1 pound spaghettini
  • teaspoon hot red pepper flakes
  • 6 tablespoons extra-virgin olive oil


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Peel and finely chop the garlic. Finely chop enough parsley to measure 1 tablespoon.
  3. When the water for the pasta is boiling, add about 2 tablespoons salt, add the spaghettini, and stir until all the strands are submerged. Cook until al dente.
  4. Put the garlic, hot red pepper flakes, olive oil, and parsley in an 8-inch skillet and place over medium-high heat. Season with salt. When the garlic begins to sizzle, cook for another 15 to 20 seconds, then remove from the heat. It’s important not to let the garlic brown or it will become bitter.
  5. When the pasta is done, drain well, toss with the sauce, and serve at once.