Italy

Spaghetti Aglio e Olio, made with supermarket ingredients

Name: Spaghetti Aglio e Olio
Total time: 15 min
Yield: 2
Cuisine: Italy
Ingredients: Spaghetti 250 g; Garlic 4 cloves, sliced; Extra virgin olive oil 60 ml; Red pepper flakes 1/2 tsp; Fresh parsley 2 tbsp, chopped; Salt 1 tbsp

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

15 min2 to wash

3 lazy steps

1
Boil spaghetti in salted water until 1 minute short of al dente, reserving 120 ml pasta water.
2
Sauté sliced garlic and red pepper flakes in olive oil over low heat until garlic turns lightly golden.
3
Toss drained pasta and reserved pasta water into the oil until glossy and emulsified, then stir in parsley.

How it's eaten in Italy

In Italy, this dish is traditionally enjoyed plain without grated cheese, often as a late-night meal.

Ingredients (serves 2)

Spaghetti250 g
Garlic 4 cloves, sliced
Swap: Pre-minced garlic 1 tbsp（no chopping）
Extra virgin olive oil60 ml
Red pepper flakes1/2 tsp
Fresh parsley 2 tbsp, chopped
Swap: Dried parsley 1 tsp（pantry staple）
Salt1 tbsp

Authentic ingredients in Italy

Spaghetti200g
Garlic4 cloves
Extra virgin olive oil60ml
Peperoncino2 small
Fresh flat-leaf parsley2 tbsp
Sea salt for pasta water

Optional authentic touch
Crushing garlic cloves whole instead of slicing allows gentle flavor extraction without burning.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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