Spaghettini Aglio Olio

Adam D’Sylva


  • 500g good quality spaghettini
  • Table salt (for pasta water)
  • 8 birdseye chilli, sliced finely
  • 5 cloves garlic, chopped
  • ½ bunch flat leaf parsley, washed and chopped finely, stem and leaf
  • 250ml olive oil
  • Sea salt and freshly ground black pepper to taste
  • A block of Parmigiano Reggiano to garnish pasta


  1. In a large pot of boiling water, add salt to taste like the sea. 
  2. Add spaghettini and cook until ¾ cooked. So still quite underdone. 
  3. Reserve 1 mug of pasta water before straining pasta.
  4. In a heavy based pot, sauté chilli and garlic with olive oil until aromatic. Quickly add the pasta water (this stops the garlic from burning). Add pasta and parsley.
  5. Stir vigorously to emulsify oil and water and pasta. It should result in a velvety sauce. 
  6. Season with pepper, taste before adding salt as there should be enough salt from the pasta water.
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