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Bring a large pot of water to a rolling boil over high heat.

Add a generous amount of salt (about 2 tablespoons) to the boiling water.

Add the spaghetti to the salted boiling water and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.

While the pasta cooks, prepare the aromatics: finely chop the fresh parsley, mince the garlic cloves, and finely chop the small red chili pepper. Combine them on a cutting board.

Heat the olive oil in a large pan or skillet over medium heat until shimmering.

Add the combined chopped parsley, minced garlic, and chopped chili pepper to the hot olive oil. They should sizzle immediately. Cook for 1-2 minutes, stirring constantly, until fragrant but not browned.
Add one ladleful (about 1/4 cup) of the reserved pasta cooking water to the pan with the aromatics. Stir to create an emulsion and bind the sauce.

Using tongs, transfer the cooked spaghetti directly from the pot into the pan with the sauce. Do not drain the pasta completely as some residual water will help the sauce.

Toss the pasta vigorously with the sauce in the pan for 1-2 minutes, ensuring every strand is well coated. If the sauce seems too dry, add another splash of pasta water.

Taste a strand of pasta and adjust seasoning with salt, if needed.

Serve the Aglio e Olio pasta immediately into individual bowls, using tongs to twirl the pasta. Enjoy, optionally with a piece of crusty bread for dipping.


Bring a large pot of water to a rolling boil over high heat.

Add a generous amount of salt (about 2 tablespoons) to the boiling water.

Add the spaghetti to the salted boiling water and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.

While the pasta cooks, prepare the aromatics: finely chop the fresh parsley, mince the garlic cloves, and finely chop the small red chili pepper. Combine them on a cutting board.

Heat the olive oil in a large pan or skillet over medium heat until shimmering.

Add the combined chopped parsley, minced garlic, and chopped chili pepper to the hot olive oil. They should sizzle immediately. Cook for 1-2 minutes, stirring constantly, until fragrant but not browned.
Add one ladleful (about 1/4 cup) of the reserved pasta cooking water to the pan with the aromatics. Stir to create an emulsion and bind the sauce.

Using tongs, transfer the cooked spaghetti directly from the pot into the pan with the sauce. Do not drain the pasta completely as some residual water will help the sauce.

Toss the pasta vigorously with the sauce in the pan for 1-2 minutes, ensuring every strand is well coated. If the sauce seems too dry, add another splash of pasta water.

Taste a strand of pasta and adjust seasoning with salt, if needed.

Serve the Aglio e Olio pasta immediately into individual bowls, using tongs to twirl the pasta. Enjoy, optionally with a piece of crusty bread for dipping.
