Description
Spaghetti Aglio e Olio is a classic Italian pasta dish featuring simple, high-quality ingredients like garlic, olive oil, red pepper flakes, and parsley. This easy-to-make recipe packs bold flavors with minimal effort, perfect for a quick and satisfying meal.
Ingredients
Pasta
- 12 ounces spaghetti
- 3.5 liters (¾ gallon) water
- 1½ tablespoons (20 grams) salt (for pasta water)
Sauce
- ⅓ cup extra virgin olive oil
- 3 cloves garlic, grated, minced, or thinly sliced
- 1 teaspoon red pepper flakes or finely chopped red chili (adjust to taste)
- 3 tablespoons flat-leaf parsley, finely chopped
Instructions
- Cook the Pasta: Bring a large pot of water to a boil and add 1½ tablespoons salt until the water tastes slightly salty. Add 12 ounces of spaghetti, stirring occasionally to prevent sticking, and cook about 1 minute less than the package instructions. Before draining, reserve 1 cup of the starchy pasta water.
- Prepare Aromatics: While the pasta cooks, finely chop or grate 3 cloves of garlic and 3 tablespoons of flat-leaf parsley. Keep these ingredients ready nearby.
- Flavor the Oil: Pour ⅓ cup extra virgin olive oil into a large pan and heat on low. When the oil is warm but not smoking or sizzling, add garlic and red pepper flakes. Let them gently sizzle for about 30 seconds, then turn off the heat to prevent burning the garlic.
- Add the Parsley: Just before the pasta finishes cooking, return the pan to low heat. Once the garlic starts sizzling again, add the chopped parsley and stir for 30 seconds until fragrant and the parsley looks bright green.
- Toss Pasta with Sauce: Add the drained spaghetti to the pan. Pour in ¼ cup of the reserved pasta water and add a small pinch of salt. Toss everything over medium heat for 1 to 2 minutes until the pasta is shiny, well-coated with sauce, and no excess liquid remains. Serve immediately for best flavor.
Notes
- Reserve pasta water before draining to help emulsify the sauce and bind it to the spaghetti.
- Adjust red pepper flakes according to your preferred spice level.
- Use fresh flat-leaf parsley for the best flavor and color.
- Be careful not to burn the garlic as it can become bitter; keep heat low and monitor closely.
- This dish is best served immediately to enjoy the optimal texture and taste.
