Spaghetti Aglio e Olio
Spaghetti Aglio e Olio
Ingredients
- 1 pound spaghetti
- 1/2 cup extra virgin olive oil
- 8 garlic, cloves, thinly sliced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated, for serving (optional)
- as needed salt
- as needed black pepper, freshly ground
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. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min
- 2
While the pasta is cooking, heat the extra virgin olive oil in a large skillet or sauté pan over very low heat. Add the thinly sliced garlic and red pepper flakes. Cook slowly, stirring occasionally, for 8-10 minutes, or until the garlic is golden brown and fragrant. Be careful not to burn the garlic, as it will become bitter.
⏱️ 10 min
- 3
Drain the spaghetti and add it directly to the skillet with the garlic and oil. Add 1 cup of the reserved pasta cooking water. Increase the heat to medium-high and toss vigorously, allowing the pasta to absorb the sauce and for the starches to emulsify, creating a creamy sauce. If the sauce seems too dry, add more pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 5 min
- 4
Remove from heat. Stir in the fresh chopped parsley. Season with additional salt and freshly ground black pepper to taste.
⏱️ 2 min
- 5
Serve immediately, garnished with grated Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti Aglio e Olio
- 1 pound spaghetti
- 1/2 cup extra virgin olive oil
- 8 garlic, cloves, thinly sliced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated, for serving (optional)
- as needed salt
- as needed black pepper, freshly ground
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. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min - 2
While the pasta is cooking, heat the extra virgin olive oil in a large skillet or sauté pan over very low heat. Add the thinly sliced garlic and red pepper flakes. Cook slowly, stirring occasionally, for 8-10 minutes, or until the garlic is golden brown and fragrant. Be careful not to burn the garlic, as it will become bitter.
⏱️ 10 min - 3
Drain the spaghetti and add it directly to the skillet with the garlic and oil. Add 1 cup of the reserved pasta cooking water. Increase the heat to medium-high and toss vigorously, allowing the pasta to absorb the sauce and for the starches to emulsify, creating a creamy sauce. If the sauce seems too dry, add more pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 5 min - 4
Remove from heat. Stir in the fresh chopped parsley. Season with additional salt and freshly ground black pepper to taste.
⏱️ 2 min - 5
Serve immediately, garnished with grated Parmesan cheese if desired.
⏱️ 1 min