Aglio e Olio
Aglio e Olio
Ingredients
- 1 pound spaghetti
- 1 tablespoon salt, for pasta water, or as needed
- 1/2 cup olive oil
- 12 garlic, cloves, thinly sliced
- 1 1/2 teaspoons red pepper flakes
- 1/4 cup fresh parsley, finely chopped
Instructions
- 1
Fill a small pot with water and place it on a burner over high heat. Bring the water to a rolling boil. Using a small pot helps ensure the pasta water becomes nice and starchy.
⏱️ 7 min
- 2
Once the water is boiling, add 1 tablespoon of salt to generously season the pasta water.
⏱️ 1 min
- 3
Add the spaghetti to the boiling salted water. Cook according to package directions until about 70% cooked (al dente minus a few minutes).
⏱️ 7 min
- 4
While the pasta is cooking, place a large pan on a separate burner over medium-low heat.
⏱️ 1 min
- 5
Pour 1/2 cup of olive oil into the large pan.
⏱️ 1 min
- 6
Immediately add the thinly sliced garlic to the olive oil. Cook gently, stirring occasionally, until the garlic just begins to turn lightly golden brown. Be careful not to burn the garlic.
⏱️ 3 min
- 7
Once the garlic is lightly golden, add the red pepper flakes to the pan and stir for about 10 seconds.
⏱️ 1 min
- 8
Using a ladle, add about 1/2 cup of the starchy pasta water to the pan. This will deglaze the pan, stop the garlic from cooking further, and begin to form the sauce.
⏱️ 1 min
- 9
When the spaghetti is about 80% done (still very firm), use tongs to transfer it directly from the pot into the pan with the sauce. Reserve the remaining pasta water in the pot.
⏱️ 1 min
- 10
Continue cooking the pasta in the pan with the sauce over medium heat, tossing frequently with tongs. This allows the pasta to absorb the flavors of the sauce and finish cooking.
⏱️ 3 min
- 11
If the sauce becomes too dry or the pasta is not yet fully cooked, add a little more of the reserved pasta water, 1/4 cup at a time, until the desired consistency and doneness are reached.
⏱️ 1 min
- 12
Cook for about 3 minutes in the pan, or until the pasta is al dente and coated in the sauce.
⏱️ 3 min
- 13
Remove the pan from the heat and add the finely chopped fresh parsley.
⏱️ 1 min
- 14
Using tongs, toss the pasta vigorously to incorporate the parsley and emulsify the sauce. Serve immediately in bowls.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Aglio e Olio
- 1 pound spaghetti
- 1 tablespoon salt, for pasta water, or as needed
- 1/2 cup olive oil
- 12 garlic, cloves, thinly sliced
- 1 1/2 teaspoons red pepper flakes
- 1/4 cup fresh parsley, finely chopped
Instructions
- 1
Fill a small pot with water and place it on a burner over high heat. Bring the water to a rolling boil. Using a small pot helps ensure the pasta water becomes nice and starchy.
⏱️ 7 min - 2
Once the water is boiling, add 1 tablespoon of salt to generously season the pasta water.
⏱️ 1 min - 3
Add the spaghetti to the boiling salted water. Cook according to package directions until about 70% cooked (al dente minus a few minutes).
⏱️ 7 min - 4
While the pasta is cooking, place a large pan on a separate burner over medium-low heat.
⏱️ 1 min - 5
Pour 1/2 cup of olive oil into the large pan.
⏱️ 1 min - 6
Immediately add the thinly sliced garlic to the olive oil. Cook gently, stirring occasionally, until the garlic just begins to turn lightly golden brown. Be careful not to burn the garlic.
⏱️ 3 min - 7
Once the garlic is lightly golden, add the red pepper flakes to the pan and stir for about 10 seconds.
⏱️ 1 min - 8
Using a ladle, add about 1/2 cup of the starchy pasta water to the pan. This will deglaze the pan, stop the garlic from cooking further, and begin to form the sauce.
⏱️ 1 min - 9
When the spaghetti is about 80% done (still very firm), use tongs to transfer it directly from the pot into the pan with the sauce. Reserve the remaining pasta water in the pot.
⏱️ 1 min - 10
Continue cooking the pasta in the pan with the sauce over medium heat, tossing frequently with tongs. This allows the pasta to absorb the flavors of the sauce and finish cooking.
⏱️ 3 min - 11
If the sauce becomes too dry or the pasta is not yet fully cooked, add a little more of the reserved pasta water, 1/4 cup at a time, until the desired consistency and doneness are reached.
⏱️ 1 min - 12
Cook for about 3 minutes in the pan, or until the pasta is al dente and coated in the sauce.
⏱️ 3 min - 13
Remove the pan from the heat and add the finely chopped fresh parsley.
⏱️ 1 min - 14
Using tongs, toss the pasta vigorously to incorporate the parsley and emulsify the sauce. Serve immediately in bowls.
⏱️ 1 min