Spaghetti Aglio e Olio with Crispy Chickpeas

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Spread the cooked chickpeas on a clean towel or kitchen paper and dry them very well; the drier they are, the crispier they will roast. Toss them on a tray with olive oil, chili flakes, salt, and black pepper.

   240 g cooked chickpeas, drained and well dried1 tbsp extra-virgin olive oil1/2 tsp chili flakes1/4 tsp fine sea salt1/8 tsp freshly ground black pepper
2. 2

   Roast the chickpeas for 22-25 minutes, shaking the tray once or twice, until golden and crisp on the outside. They should sound slightly rattly when moved. Set aside while you cook the pasta.

   240 g cooked chickpeas, drained and well dried
3. 3

   Bring a large pot of well-salted water to the boil. Add the spaghetti and cook until just shy of al dente according to the packet, usually 8-9 minutes. Before draining, scoop out 120 ml pasta water.

   180 g spaghetti1 tsp, plus more for the pasta water fine sea salt120 ml reserved pasta water
4. 4

   While the pasta cooks, warm the olive oil in a large skillet over low to medium-low heat. Add the sliced garlic and cook gently for 2-3 minutes until pale golden and fragrant, not brown. Stir in the chili flakes for the last 20 seconds to bloom them without burning.

   4 tbsp extra-virgin olive oil6 garlic cloves, thinly sliced1/2 tsp chili flakes
5. 5

   Transfer the drained spaghetti straight into the skillet. Add about 80 ml of the reserved pasta water and toss vigorously over medium heat until the oil and starchy water emulsify into a glossy sauce that lightly coats the strands. Add more pasta water as needed if it looks dry.

   180 g spaghetti120 ml reserved pasta water
6. 6

   Add the chopped parsley, lemon zest, salt, and black pepper. Toss again for 30-60 seconds so the parsley softens slightly and everything is evenly seasoned. Taste and adjust with a little more salt if needed.

   20 g flat-leaf parsley, finely chopped1 tsp lemon zest1 tsp, plus more for the pasta water fine sea salt1/4 tsp freshly ground black pepper
7. 7

   Twirl the pasta into warm bowls. Spoon over the crispy chickpeas, finish with the parsley leaves and the final drizzle of olive oil, and serve immediately while the chickpeas still have crunch.

   240 g cooked chickpeas, drained and well drieda small handful flat-leaf parsley leaves1 tsp extra-virgin olive oil

Origin & History

Aglio e olio is one of the classic pasta dishes of Naples, celebrated for turning a few pantry staples into something deeply satisfying. This version keeps the traditional garlic-chili-olive oil base while adding roasted chickpeas, a modern touch that fits naturally within Mediterranean home cooking.