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Spaghetti aglio e olio

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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • No added sugar
  • High in protein

This quick spaghetti aglio e olio recipe is full of flavour from the classic combo of garlic and olive oil. We’ve added anchovies for extra umami factor.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Spaghetti aglio e olio


  • 100g day-old crusty bread
  • 4 garlic cloves, peeled
  • 2/3 cup (160ml) extra virgin olive oil
  • 350g spaghetti
  • 1 birdseye chilli, thinly sliced (optional)
  • 12 anchovy fillets
  • 1/2 bunch flat-leaf parsley, chopped

Nutritional information

Per serve: Energy: 3467kJ/829 Cals (40%), Protein: 32g (64%), Fat: 50g (71%), Sat Fat: 11g (46%), Sodium: 537mg (27%), Carb: 50g (16%), Sugar: 3g (3%), Dietary Fibre: 3g (10%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the bread in a food processor and process until coarse breadcrumbs form. Finely chop 1 garlic clove. Thinly slice the remaining garlic cloves.

  2. Step 2

    Heat 1/4 cup (60ml) oil in a large frying pan over medium heat. Add the breadcrumbs and cook, stirring, for 3 mins or until light golden. Add the chopped garlic and cook, stirring, for 1 min or until the breadcrumbs are golden. Transfer to a plate. Wipe the pan clean with paper towel.

  3. Step 3

    Cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/3 cup (80ml) of the cooking liquid.

  4. Step 4

    Heat the remaining oil in the frying pan over medium heat. Add the sliced garlic, chilli, if using, and anchovies. Cook, stirring, for 2-3 mins or until the anchovies dissolve and the mixture is aromatic. Add the pasta, parsley and reserved cooking liquid. Season and toss until well combined.

  5. Step 5

    Divide the pasta mixture evenly among serving bowls. Sprinkle with the breadcrumb mixture to serve.

Recipe tip

Serve with flat-leaf parsley leaves and lemon wedges

Leftover anchovy fillets are great in our Caesar Salad with Soft-Boiled Eggs. 

*Prices are approximate, based on prices at Coles Kellyville, NSW, on 27/03/23. Total and per serve costs are based on ingredients purchased for the recipe. Where an entire product is not used, the approximate cost is based on the portion used. Prices and availability of items and brands may differ from store to store. Olive oil, salt and pepper excluded from approximate costs.