Spaghetti Aglio e Olio with Parsley
Spaghetti Aglio e Olio with Parsley
Ingredients
- 1 pound spaghetti
- 6 garlic, cloves, thinly sliced
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup Parmesan cheese, freshly grated, plus more for serving
- 1 tablespoon kosher salt, plus more, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
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, usually 8-10 minutes. Reserve 1 1/2 cups of the pasta cooking water before draining the spaghetti.
⏱️ 10 min
- 2
While the spaghetti is cooking, heat the olive oil in a large, deep skillet or Dutch oven over medium-low heat. Add the sliced garlic and red pepper flakes. Sauté gently for 3-5 minutes, stirring occasionally, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter.
⏱️ 5 min
- 3
Add the drained spaghetti directly to the skillet with the garlic and oil. Pour in 1 cup of the reserved pasta cooking water. Increase the heat to medium-high and toss vigorously with tongs, allowing the sauce to emulsify and coat the pasta. Continue tossing for 2-3 minutes, adding more pasta water a tablespoon at a time if the sauce seems too dry.
⏱️ 5 min
- 4
Remove the skillet from the heat. Stir in the fresh parsley and grated Parmesan cheese. Toss well to combine, ensuring the herbs and cheese are evenly distributed throughout the pasta.
⏱️ 2 min
- 5
Taste and season with additional salt and freshly ground black pepper, if needed. Serve immediately, garnished with extra Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti Aglio e Olio with Parsley
Ingredients
- 1 pound spaghetti
- 6 garlic, cloves, thinly sliced
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup Parmesan cheese, freshly grated, plus more for serving
- 1 tablespoon kosher salt, plus more, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
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, usually 8-10 minutes. Reserve 1 1/2 cups of the pasta cooking water before draining the spaghetti.
⏱️ 10 min - 2
While the spaghetti is cooking, heat the olive oil in a large, deep skillet or Dutch oven over medium-low heat. Add the sliced garlic and red pepper flakes. Sauté gently for 3-5 minutes, stirring occasionally, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter.
⏱️ 5 min - 3
Add the drained spaghetti directly to the skillet with the garlic and oil. Pour in 1 cup of the reserved pasta cooking water. Increase the heat to medium-high and toss vigorously with tongs, allowing the sauce to emulsify and coat the pasta. Continue tossing for 2-3 minutes, adding more pasta water a tablespoon at a time if the sauce seems too dry.
⏱️ 5 min - 4
Remove the skillet from the heat. Stir in the fresh parsley and grated Parmesan cheese. Toss well to combine, ensuring the herbs and cheese are evenly distributed throughout the pasta.
⏱️ 2 min - 5
Taste and season with additional salt and freshly ground black pepper, if needed. Serve immediately, garnished with extra Parmesan cheese if desired.
⏱️ 1 min