Aglio e Olio
Aglio e Olio
Ingredients
- 1 pound spaghetti
- 3 garlic, thinly sliced
- 1/2 cup extra virgin olive oil
- 1 teaspoon red chili flakes, optional
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon salt, or to taste
- 1/2 cup Parmesan cheese, grated, for serving
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until perfectly al dente. Reserve 1 cup of the pasta water before draining the spaghetti.
⏱️ 10 min
- 2
While the pasta cooks, thinly slice the garlic cloves.
⏱️ 2 min - 3
In a large skillet or pan, pour the extra virgin olive oil and place it over medium heat.
⏱️ 1 min
- 4
Add the thinly sliced garlic and red chili flakes (if using) to the pan. Swirl the pan to combine and cook for 2-3 minutes, or until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
⏱️ 3 min
- 5
Using tongs, transfer the cooked spaghetti directly from the pot into the skillet with the garlic, chili, and olive oil mixture. Do not drain the spaghetti completely; a little extra water clinging to the pasta is fine.
⏱️ 1 min
- 6
Add 1/2 cup of the reserved pasta water to the skillet. Swirl and toss the spaghetti with tongs to thoroughly combine it with the oil, garlic, and chili, allowing the pasta water to emulsify and create a silky sauce.
⏱️ 2 min
- 7
Season with salt to taste. Finely chop the fresh parsley.
⏱️ 1 min
- 8
Add the finely chopped parsley to the pan. Continue to toss and swirl the spaghetti and all ingredients until everything is well combined and coated with the sauce. If the sauce seems too dry, add a tablespoon or two more of the reserved pasta water.
⏱️ 2 min
- 9
Transfer the cooked Aglio e Olio into serving bowls. Spoon any remaining sauce from the pan over the spaghetti.
⏱️ 1 min
- 10
Generously grate Parmesan cheese over the top of each serving for a creamy, indulgent finish. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Aglio e Olio
- 1 pound spaghetti
- 3 garlic, thinly sliced
- 1/2 cup extra virgin olive oil
- 1 teaspoon red chili flakes, optional
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon salt, or to taste
- 1/2 cup Parmesan cheese, grated, for serving
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until perfectly al dente. Reserve 1 cup of the pasta water before draining the spaghetti.
⏱️ 10 min - 2
While the pasta cooks, thinly slice the garlic cloves.
⏱️ 2 min - 3
In a large skillet or pan, pour the extra virgin olive oil and place it over medium heat.
⏱️ 1 min - 4
Add the thinly sliced garlic and red chili flakes (if using) to the pan. Swirl the pan to combine and cook for 2-3 minutes, or until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
⏱️ 3 min - 5
Using tongs, transfer the cooked spaghetti directly from the pot into the skillet with the garlic, chili, and olive oil mixture. Do not drain the spaghetti completely; a little extra water clinging to the pasta is fine.
⏱️ 1 min - 6
Add 1/2 cup of the reserved pasta water to the skillet. Swirl and toss the spaghetti with tongs to thoroughly combine it with the oil, garlic, and chili, allowing the pasta water to emulsify and create a silky sauce.
⏱️ 2 min - 7
Season with salt to taste. Finely chop the fresh parsley.
⏱️ 1 min - 8
Add the finely chopped parsley to the pan. Continue to toss and swirl the spaghetti and all ingredients until everything is well combined and coated with the sauce. If the sauce seems too dry, add a tablespoon or two more of the reserved pasta water.
⏱️ 2 min - 9
Transfer the cooked Aglio e Olio into serving bowls. Spoon any remaining sauce from the pan over the spaghetti.
⏱️ 1 min - 10
Generously grate Parmesan cheese over the top of each serving for a creamy, indulgent finish. Serve immediately.
⏱️ 1 min