Spaghetti Aglio e Olio
A classic Italian dish featuring spaghetti tossed in warm olive oil, golden garlic, and fresh parsley, perfect for a quick weeknight meal.
Ingredients
Pasta Ingredients
- 400 g spaghetti
- Salt to taste Salt, generously for the pasta water Make the water taste like the sea.
Sauce Ingredients
- 4 tablespoons extra virgin olive oil Use good quality for flavor.
- 6 cloves garlic, thinly sliced Peeled and sliced paper-thin.
- ½ teaspoon red pepper flakes Or to taste (optional).
- ¼ cup fresh parsley, finely chopped
- Optional: Grated Parmesan cheese for garnish
Instructions
Cooking the Pasta
- Fill a large pot with water, generously salt it, and bring to a boil. Add the spaghetti and cook until al dente according to package directions, usually 8–10 minutes. Reserve about 1 cup of the pasta water before draining.
Preparing the Sauce
- While pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and keep the heat low to prevent burning. Stir often.
- When the garlic is fragrant and just turning light golden (about 2–3 minutes), add the red pepper flakes and remove from heat briefly.
Tossing the Pasta
- Add a ladle of reserved pasta water to the skillet to loosen the oil and create an emulsion.
- Add the drained spaghetti directly into the skillet or return pasta to the pot and pour the garlic oil over it. Toss vigorously for 30–60 seconds then add more pasta water a tablespoon at a time if it seems dry.
Finishing Touches
- Stir in the chopped parsley, season with a pinch of salt to taste, and sprinkle with grated Parmesan if using. Serve immediately on warm plates.
Notes
For garlic-allergy or milder flavor, roast the garlic instead of slicing. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.