Ultimate Aglio e Olio Pasta
Ultimate Aglio e Olio Pasta
Ingredients
- 1 pound spaghetti
- 2 tablespoons salt, plus more, as needed
- 1 bunch fresh parsley, finely chopped
- 6 garlic cloves, minced
- 1 red chili pepper, small, finely chopped
- 1/2 cup olive oil
- 1/2 cup pasta water, reserved, as needed
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat.
⏱️ 5 min
- 2
Add a generous amount of salt (about 2 tablespoons) to the boiling water.
⏱️ 1 min
- 3
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.
⏱️ 8 min
- 4
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.
⏱️ 5 min
- 5
Heat the olive oil in a large pan or skillet over medium heat until shimmering.
⏱️ 2 min
- 6
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.
⏱️ 2 min - 7
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.
⏱️ 1 min
- 8
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.
⏱️ 1 min
- 9
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.
⏱️ 2 min
- 10
Taste a strand of pasta and adjust seasoning with salt, if needed.
⏱️ 1 min
- 11
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.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ultimate Aglio e Olio Pasta
- 1 pound spaghetti
- 2 tablespoons salt, plus more, as needed
- 1 bunch fresh parsley, finely chopped
- 6 garlic cloves, minced
- 1 red chili pepper, small, finely chopped
- 1/2 cup olive oil
- 1/2 cup pasta water, reserved, as needed
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat.
⏱️ 5 min - 2
Add a generous amount of salt (about 2 tablespoons) to the boiling water.
⏱️ 1 min - 3
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.
⏱️ 8 min - 4
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.
⏱️ 5 min - 5
Heat the olive oil in a large pan or skillet over medium heat until shimmering.
⏱️ 2 min - 6
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.
⏱️ 2 min - 7
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.
⏱️ 1 min - 8
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.
⏱️ 1 min - 9
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.
⏱️ 2 min - 10
Taste a strand of pasta and adjust seasoning with salt, if needed.
⏱️ 1 min - 11
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.
⏱️ 1 min