Spaghetti Aglio e Olio with a Secret
Spaghetti Aglio e Olio with a Secret
Ingredients
For the Pasta
- 1 pound spaghetti
- 2 tablespoons kosher salt, for pasta water
For the Aglio e Olio Sauce
- 1/2 cup extra virgin olive oil
- 8 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/2 lemon, juiced (the secret ingredient!)
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining the spaghetti.
⏱️ 10 min
- 2
While the pasta cooks, prepare the sauce. In a large skillet or Dutch oven, heat the extra virgin olive oil over medium-low heat. Add the thinly sliced garlic and red pepper flakes. Cook gently, stirring occasionally, until the garlic is fragrant and lightly golden, about 5-7 minutes. Be careful not to burn the garlic.
⏱️ 7 min
- 3
Add 1 cup of the reserved pasta water to the skillet with the garlic and oil. Bring to a gentle simmer and cook for 2 minutes, allowing the flavors to meld. This creates a slightly emulsified, flavorful base.
⏱️ 2 min
- 4
Add the drained spaghetti directly to the skillet with the sauce. Toss well to coat the pasta. Add the chopped fresh parsley, grated Parmesan cheese, and the juice of 1/2 lemon (our secret Italian trick!). The lemon brightens the flavors and adds a subtle tang that elevates the dish.
⏱️ 3 min
- 5
Continue to toss the pasta vigorously for 1-2 minutes, adding a splash more reserved pasta water if the sauce seems too dry, until the sauce coats the spaghetti beautifully and is slightly creamy. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 2 min
- 6
Serve immediately, garnished with additional grated Parmesan cheese and a drizzle of fresh olive oil, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti Aglio e Olio with a Secret
For the Pasta
- 1 pound spaghetti
- 2 tablespoons kosher salt, for pasta water
For the Aglio e Olio Sauce
- 1/2 cup extra virgin olive oil
- 8 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/2 lemon, juiced (the secret ingredient!)
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining the spaghetti.
⏱️ 10 min - 2
While the pasta cooks, prepare the sauce. In a large skillet or Dutch oven, heat the extra virgin olive oil over medium-low heat. Add the thinly sliced garlic and red pepper flakes. Cook gently, stirring occasionally, until the garlic is fragrant and lightly golden, about 5-7 minutes. Be careful not to burn the garlic.
⏱️ 7 min - 3
Add 1 cup of the reserved pasta water to the skillet with the garlic and oil. Bring to a gentle simmer and cook for 2 minutes, allowing the flavors to meld. This creates a slightly emulsified, flavorful base.
⏱️ 2 min - 4
Add the drained spaghetti directly to the skillet with the sauce. Toss well to coat the pasta. Add the chopped fresh parsley, grated Parmesan cheese, and the juice of 1/2 lemon (our secret Italian trick!). The lemon brightens the flavors and adds a subtle tang that elevates the dish.
⏱️ 3 min - 5
Continue to toss the pasta vigorously for 1-2 minutes, adding a splash more reserved pasta water if the sauce seems too dry, until the sauce coats the spaghetti beautifully and is slightly creamy. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 2 min - 6
Serve immediately, garnished with additional grated Parmesan cheese and a drizzle of fresh olive oil, if desired.
⏱️ 1 min