Pasta Aglio E Olio
Pasta Aglio E Olio
Ingredients
- 1/2 lb spaghetti
- 1/4 cup extra virgin olive oil, good quality
- 5-6 garlic cloves, very thinly sliced
- 1/2-1 teaspoon red pepper flakes, more or less to your spice preference
- 2-3 tablespoons fresh parsley, finely chopped
- 1/2 lemon zest, from 1/2 lemon (optional)
- 2 teaspoons fresh lemon juice
- as needed black pepper, freshly cracked, to taste
- as needed salt
Instructions
- 1
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water.
⏱️ 10 min
- 2
While the pasta is cooking, heat the 1/4 cup of good quality extra virgin olive oil in a large pan over medium-low heat. Add the 5-6 very thinly sliced garlic cloves and cook gently for 2-3 minutes, stirring often, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
⏱️ 3 min
- 3
Stir in the 1/2-1 teaspoon of red pepper flakes and cook for another 30 seconds, allowing the flavors to meld.
⏱️ 1 min
- 4
Add a splash of the reserved pasta water and some freshly ground black pepper to the pan. Immediately add the drained spaghetti. Toss continuously until the sauce becomes glossy and coats the noodles. Add more reserved pasta water as needed, a tablespoon at a time, to achieve your desired consistency.
⏱️ 3 min
- 5
Remove the pan from the heat. Add the 2-3 tablespoons of finely chopped fresh parsley, 2 teaspoons of fresh lemon juice, and a pinch of salt to taste. If using, add the lemon zest now. Toss again until all ingredients are well combined.
⏱️ 1 min
- 6
Serve immediately. Garnish each serving with extra fresh parsley, a generous crack of fresh black pepper, and another drizzle of extra virgin olive oil, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pasta Aglio E Olio
- 1/2 lb spaghetti
- 1/4 cup extra virgin olive oil, good quality
- 5-6 garlic cloves, very thinly sliced
- 1/2-1 teaspoon red pepper flakes, more or less to your spice preference
- 2-3 tablespoons fresh parsley, finely chopped
- 1/2 lemon zest, from 1/2 lemon (optional)
- 2 teaspoons fresh lemon juice
- as needed black pepper, freshly cracked, to taste
- as needed salt
Instructions
- 1
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water.
⏱️ 10 min - 2
While the pasta is cooking, heat the 1/4 cup of good quality extra virgin olive oil in a large pan over medium-low heat. Add the 5-6 very thinly sliced garlic cloves and cook gently for 2-3 minutes, stirring often, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
⏱️ 3 min - 3
Stir in the 1/2-1 teaspoon of red pepper flakes and cook for another 30 seconds, allowing the flavors to meld.
⏱️ 1 min - 4
Add a splash of the reserved pasta water and some freshly ground black pepper to the pan. Immediately add the drained spaghetti. Toss continuously until the sauce becomes glossy and coats the noodles. Add more reserved pasta water as needed, a tablespoon at a time, to achieve your desired consistency.
⏱️ 3 min - 5
Remove the pan from the heat. Add the 2-3 tablespoons of finely chopped fresh parsley, 2 teaspoons of fresh lemon juice, and a pinch of salt to taste. If using, add the lemon zest now. Toss again until all ingredients are well combined.
⏱️ 1 min - 6
Serve immediately. Garnish each serving with extra fresh parsley, a generous crack of fresh black pepper, and another drizzle of extra virgin olive oil, if desired.
⏱️ 1 min