Spaghetti Aglio e Olio

Ingredients

• 1 lbSpaghetti$1.60
• 6 clovesGarlic$0.60
• 1/3 cupOlive oil$1.20
• 1/2 cupParsley$0.80
• 1 tspPeperoncino (red chilli flakes)$0.30
• 1 tbspSalt$0.01
• Total for 4 servings$4.51

Most of the cost is spaghetti ($1.60) and olive oil ($1.20). With oil, spices and staples already at home, the shop drops to about $1.40. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Peel and thinly slice the garlic, and finely chop the fresh parsley.
2. Bring a large pot of water to a rolling boil over high heat, stir in the salt, and cook the spaghetti for 8 to 10 minutes until just al dente, reserving 1 cup of starchy pasta water before draining.
3. While the pasta is boiling, combine the olive oil and sliced garlic in a large skillet over medium-low heat, cooking gently for 2 to 3 minutes until fragrant and pale golden but not browned.
4. Stir in the peperoncino (red chilli flakes) and sizzle for 30 seconds to infuse the oil without burning the spices.
5. Add the drained spaghetti and 1/2 cup of the reserved pasta cooking water to the skillet, tossing vigorously over medium heat for 1 to 2 minutes until the liquid emulsifies into a glossy sauce coating every strand.
6. Remove the pan from the heat, fold in the chopped parsley, and add an additional splash of pasta water if needed to loosen the sauce.
7. Portion the spaghetti into warm bowls and serve immediately.