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Spaghetti Aglio e Olio

This classic Italian pasta dish lets Goldi’s Smooth oil shine — its fresh, rounded flavour pairs perfectly with garlic, chilli and parsley.

Goldi’s New Harvest Smooth

Spaghetti Aglio e Olio

Ingredients

  • 200g spaghetti

  • 4 tablespoons Goldi Smooth extra virgin olive oil

  • 3 cloves garlic, thinly sliced

  • 1 small red chilli, finely sliced (or to taste)

  • Small handful fresh flat-leaf parsley, chopped

  • Sea salt and freshly cracked black pepper

  • Grated parmesan, to serve (optional but highly recommended)

Method

  1. Bring a large pot of salted water to the boil. Cook spaghetti until al dente. Reserve ½ cup of pasta water, then drain.
  2. While the pasta cooks, heat Goldi Smooth olive oil in a large pan over low-medium heat.
  3. Add sliced garlic and chilli. Sauté gently until the garlic is just golden — watch closely to avoid burning.
  4. Toss in the drained pasta along with a splash of reserved pasta water. Mix well to coat, loosening with more water if needed.
  5. Stir through chopped parsley and season generously with salt and black pepper.
  6. Plate up, drizzle with a final splash of Goldi Smooth, and finish with parmesan.

Tip: This dish is all about the oil — do not hold back on the Smooth.