Lemon Basil Spaghetti Aglio Olio

Get this quick and easy aglio olio recipe by Sarah Benjamin from Simply Special.

Ease of Cooking

Method of Cooking

Prep Time
20 minutes

Cooking Time
5 minutes

2 servings


  • 180 grams dried spaghetti
  • 2-3 cloves of garlic
  • 2 teaspoons dried red chilli flakes
  • 1 lemon: zest, segments and juice
  • A generous handful of basil leaves
  • 5 tablespoons of extra virgin olive oil (in the pan)
  • Salt and pepper


  1. Bring a large pot of salted water to the boil, and cook the spaghetti.
  2. In the meantime, peel and chop the garlic and set aside.
  3. Prepare the lemon by grating the zest from the yellow skin, making sure to avoid the white and bitter pith. Set aside.
  4. Next, slice the ends of the lemon and sit it upright on the chopping board. Carefully trim off all the pith and skin from around the lemon.
  5. Slice the lemon segments out from between the membranes and keep them in a bowl for later.
  6. Squeeze the remains of the lemon and get all those juices into the same bowl.
  7. Now, heat up the extra virgin olive oil in a frying pan over medium heat, and add the chilli flakes, garlic and lemon zest.
  8. Sauté for a minute or two, just until the oil takes on the flavours and colour of the chilli, lemon zest and garlic. Take off the heat.
  9. Drain the pasta, and toss it into the frying pan with the flavoured oil. Season with salt and pepper, and add the lemon segments and juice.
  10. Tear up the basil leaves roughly and add them to the pasta. Toss it altogether, and finish with some freshly grated parmesan cheese.

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