Spaghetti Aglio e Olio
Spaghetti aglio e olio is a simple yet satisfying Italian pasta dish. Quick to prepare, it's perfectly flavored with garlic, olive oil, and red pepper flakes, ideal for a weeknight dinner or cozy gathering.
Equipment
- Large pot for boiling pasta
- Colander for draining
- Skillet or frying pan
- Wooden spoon for stirring
- Serving bowl
Ingredients
For the Pasta
- 12 oz spaghetti
- Salt for water
For the Sauce
- 6 cloves garlic thinly sliced
- ½ cup extra-virgin olive oil
- ½ tsp red pepper flakes adjust to taste
- Fresh parsley chopped for garnish
- Freshly grated Parmesan optional
Instructions
Step 1: Boil the Pasta
- In a large pot, bring water to a rolling boil and season it generously with salt. Add the spaghetti and cook according to package instructions until al dente.
- Tip: Reserve about 1 cup of pasta cooking water before draining. This starchy water is essential for bringing the dish together.
Step 2: Prepare the Garlic and Oil
- While the pasta cooks, warm the olive oil in a skillet over medium-low heat. Add the sliced garlic and sauté until fragrant and golden, being careful not to let it burn.
- Tip: Adjust the heat as needed; burnt garlic can turn bitter.
Step 3: Combine Pasta with Sauce
- Once the garlic is ready, add the drained spaghetti to the skillet along with the red pepper flakes. Toss to coat the pasta in the aromatic oil.
Step 4: Adjust Consistency
- If the spaghetti seems dry, add a splash of the reserved pasta water. Toss until the sauce evenly coats the pasta.
Step 5: Garnish and Serve
- Remove from heat, and toss in the freshly chopped parsley. Serve immediately, with parmesan cheese on the side if desired.
Notes
Pro tips