• 14 oz Spaghetti 400 g
  • 2¼ Cups Water
  • ¼-½ tsp Red Pepper Chilli Flakes or Italian Peperoncino
  • 1 tbsp Dried Parsley
  • 5 Cloves Garlic thinly sliced
  • ¼ Cup Extra Virgin Olive Oil
  • 1 Cup Parmesan Cheese Optional
  • 3 Tbsp Fresh flat leaf Parsley finely chopped


Stove top instructions

  • Cook spaghetti in salted water until al-dente. Reserve 1 cup of pasta water.
  • Add the sliced garlic to a cold skillet with olive oil. Place on medium heat and allow to sizzle and turn brown.
  • Add a pinch of red pepper flakes, parsley, and stir.
  • Add the spaghetti and a half cup of starchy pasta water to the pan of garlicky oil one minute before the pasta is done cooking.
  • Toss the pasta while the heat and starch help the garlic oil emulsify into a beautiful glossy sauce. The pasta will also soak up extra garlicky flavors as it finishes cooking.
  • Garnish with fresh chopped parsley and serve hot.

Instant Pot instructions

  • Break spaghetti into halves and set aside.
  • Press “Sauté” on the Instant Pot and add olive oil and garlic. Cook for 3-4 minutes until garlic is brown.
  • Add red pepper flakes and press “Cancel”.
  • Add halved spaghetti, water, parsley, and salt. Secure the lid, set the valve to “Sealing”, and pressure cook on “High” for 5 minutes.
  • Release pressure naturally for 5 minutes, then carefully stir the pasta.
  • Season with salt and parmesan cheese to taste and garnish with fresh parsley. Serve with garlic bread or salad.
  • If you enjoy a spicer aglio e olio add a good tablespoon of red pepper flakes.
  • For a buttery flavour – replace half the olive oil with unsalted butter
  • Add a generous portion – approximately 1/2 Cup  Parmesan Cheese or Cheddar Cheese for the cheesy kick.