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Home > Restaurants > Recipes > Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

Provided by: Chefs Jody Williams, Rita Sodi

  • Type of Dish: Main Courses
  • Servings: 4
  • Cuisine: Italian
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14 oz. spaghetti


6 garlic cloves, minced

½ cup extra-virgin olive oil

3–4 red chiles, de-seeded and chopped

¾ cup grated Pecorino Romano


Cook the spaghetti in boiling salted water until al dente. Drain and reserve 2 tablespoons of the pasta water. In a sauté pan over low heat, gently sauté the garlic in the oil until golden but not browned, then add the chiles and spaghetti plus the reserved pasta water. Toss so that the spaghetti is coated in the olive-oil mixture, sprinkle in the Pecorino Romano to taste, and toss again until everything is well combined. Serve immediately, with more grated Pecorino, if desired. (Published 2014)