Spaghetti Aglio e Olio
Spaghetti Aglio e Olio
Ingredients
- 200 g spaghetti
- 4-5 garlic, cloves, thinly sliced
- 1-2 dried red chilies, or 1 teaspoon chili flakes, to taste
- 60 ml extra virgin olive oil
- as needed salt, for pasta water and seasoning
- 2 tablespoons fresh parsley, finely chopped (optional, for garnish)
- as needed pasta water, reserved
Instructions
- 1
Bring a large pot of water to a rolling boil. Add a generous amount of salt to the water; it should taste like the sea.
⏱️ 5 min
- 2
Peel the garlic cloves and thinly slice them.
⏱️ 3 min
- 3
In a large pan (wide enough to eventually hold the spaghetti), add the 60ml of extra virgin olive oil. Add the thinly sliced garlic and the dried red chilies (or chili flakes) to the cold oil.
⏱️ 2 min
- 4
Place the pan over low heat. Slowly toast the garlic until it turns golden brown. This process should be done carefully and slowly to extract maximum flavor and prevent burning the garlic.
⏱️ 8 min
- 5
While the garlic is infusing, add the 200g of spaghetti to the salted boiling water. Cook according to package instructions until al dente.
⏱️ 10 min
- 6
Before draining the spaghetti, reserve about 240ml of the starchy pasta cooking water.
⏱️ 1 min
- 7
Using tongs, transfer the cooked spaghetti directly from the pot to the pan with the garlic and chili oil. Do not drain thoroughly; a little pasta water clinging to the spaghetti is beneficial.
⏱️ 1 min
- 8
Add a splash (approximately 60ml, or as needed) of the reserved pasta water to the pan. Toss the spaghetti vigorously with the oil and water. The starch from the pasta water will help emulsify the oil, creating a light, glossy sauce that coats the spaghetti. Continue tossing until the sauce thickens slightly and clings to the pasta.
⏱️ 3 min
- 9
Taste and adjust seasoning with salt if necessary.
⏱️ 1 min
- 10
Garnish with fresh, finely chopped parsley if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Spaghetti Aglio e Olio
- 200 g spaghetti
- 4-5 garlic, cloves, thinly sliced
- 1-2 dried red chilies, or 1 teaspoon chili flakes, to taste
- 60 ml extra virgin olive oil
- as needed salt, for pasta water and seasoning
- 2 tablespoons fresh parsley, finely chopped (optional, for garnish)
- as needed pasta water, reserved
Instructions
- 1
Bring a large pot of water to a rolling boil. Add a generous amount of salt to the water; it should taste like the sea.
⏱️ 5 min - 2
Peel the garlic cloves and thinly slice them.
⏱️ 3 min - 3
In a large pan (wide enough to eventually hold the spaghetti), add the 60ml of extra virgin olive oil. Add the thinly sliced garlic and the dried red chilies (or chili flakes) to the cold oil.
⏱️ 2 min - 4
Place the pan over low heat. Slowly toast the garlic until it turns golden brown. This process should be done carefully and slowly to extract maximum flavor and prevent burning the garlic.
⏱️ 8 min - 5
While the garlic is infusing, add the 200g of spaghetti to the salted boiling water. Cook according to package instructions until al dente.
⏱️ 10 min - 6
Before draining the spaghetti, reserve about 240ml of the starchy pasta cooking water.
⏱️ 1 min - 7
Using tongs, transfer the cooked spaghetti directly from the pot to the pan with the garlic and chili oil. Do not drain thoroughly; a little pasta water clinging to the spaghetti is beneficial.
⏱️ 1 min - 8
Add a splash (approximately 60ml, or as needed) of the reserved pasta water to the pan. Toss the spaghetti vigorously with the oil and water. The starch from the pasta water will help emulsify the oil, creating a light, glossy sauce that coats the spaghetti. Continue tossing until the sauce thickens slightly and clings to the pasta.
⏱️ 3 min - 9
Taste and adjust seasoning with salt if necessary.
⏱️ 1 min - 10
Garnish with fresh, finely chopped parsley if desired, and serve immediately.
⏱️ 1 min