Description
A simple and classic Italian pasta dish featuring spaghetti tossed in a fragrant garlic and olive oil sauce, with optional red pepper flakes and parsley for added flavor. Ready in just 10 minutes, this Spaghetti Aglio e Olio is a quick, delicious meal perfect for any day.
Ingredients
Ingredients
- 1 pound (450 g) dried spaghetti
- Kosher salt, for pasta water
- 1/2 cup (120 ml) extra-virgin olive oil, divided (6 tablespoons + 2 tablespoons)
- 4 medium cloves garlic, thinly sliced
- Red pepper flakes, to taste (optional)
- Minced flat-leaf parsley, for serving (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente, about 1 minute less than the package instructions. Reserve 1/2 cup of the pasta cooking water before draining the spaghetti.
- Prepare the garlic oil: While the pasta cooks, heat 6 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced garlic and a pinch of red pepper flakes if using. Cook gently, stirring occasionally, until the garlic is very lightly golden and fragrant, about 5 minutes. Adjust the heat to keep the garlic sizzling gently but not browning too much.
- Toss pasta with garlic oil: Transfer the drained spaghetti to the skillet with the garlic oil. Add the reserved 1/2 cup of pasta water. Increase the heat to high and toss the pasta rapidly to emulsify the sauce, cooking until the sauce becomes creamy and evenly coats the noodles.
- Finish and serve: Remove the skillet from heat. Stir in the remaining 2 tablespoons of olive oil for extra flavor and richness. Mix in minced parsley if desired, then serve immediately while warm.
Notes
- Be careful not to overcook the garlic as it can turn bitter if browned.
- Reserve the pasta water to help create the silky sauce; it contains starch that helps emulsify the oil.
- Red pepper flakes add a nice heat but can be omitted based on preference.
- Use fresh flat-leaf parsley for the best flavor and color.
- This dish is best served immediately for optimal texture and taste.
