Description
Spaghetti Aglio e Olio – A quick, comforting dish with garlic, olive oil, and chili flakes. Easy recipe for a crowd-pleasing meal.
Ingredients
Scale
- 1 pound (450g) spaghetti
- 6–8 cloves garlic, thinly sliced (not minced)
- 1/2 cup (120ml) extra virgin olive oil
- 1–2 teaspoons red pepper flakes (adjust to your heat preference)
- 1/2 cup (15g) fresh Italian parsley, chopped
- 1/2 cup (50g) freshly grated Parmesan cheese (optional but recommended)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Step 1: Cook the Pasta Bring a large pot of water to a rolling boil. Add 1-2 tablespoons of salt—the water should taste like the sea. Add spaghetti and cook until al dente according to package directions, usually 9-11 minutes. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta but don’t rinse it—that starch is essential for the sauce.
- Step 2: Prepare the Garlic Oil While the pasta cooks, start your sauce. Place a large, cold skillet on the stove and add the olive oil. Add the sliced garlic and set over medium-low heat. Allow the garlic to slowly become fragrant and gradually turn golden, stirring occasionally. This gentle approach infuses the oil with garlic flavor without burning. This should take about 3-4 minutes—be patient and watchful.
- Step 3: Build the Sauce Just as the garlic begins to turn golden (not brown), add the red pepper flakes to the oil. Cook for 30 seconds to bloom their flavor. Add 1/4 cup of the reserved pasta water to stop the garlic from cooking further. The water will sizzle dramatically—this is normal! Let this mixture simmer for about a minute to slightly reduce.
- Step 4: Combine and Finish Add the drained pasta directly to the skillet with the garlic oil. Toss vigorously with tongs to coat every strand. If the pasta seems dry, add more reserved pasta water, a splash at a time, until you reach a silky consistency. The pasta should be glossy but not swimming in liquid. Cook together for 1-2 minutes to allow the pasta to absorb the flavors.
- Step 5: Garnish and Serve Remove from heat and add most of the chopped parsley, saving some for garnish. Add freshly ground black pepper and toss again. Taste and adjust salt as needed. Divide the Spaghetti Aglio e Olio among warm plates, sprinkle with the remaining parsley, and offer the grated Parmesan at the table for those who want it (traditionalists might skip the cheese entirely).
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate (approximately 200g)
- Calories: 450 calories per serving
- Sugar: 2 grams
- Sodium: 400 mg
- Fat: 24 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 18 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 3 grams
- Protein: 10 grams
- Cholesterol: 5 mg