Italian · Main · Easy
Spaghetti Aglio e Olio
Spaghetti slicked with garlic-infused olive oil and a pinch of chili heat. Five ingredients, twenty minutes, and somehow always more than the sum of its parts.
The whole recipe in 60 seconds
Spaghetti Aglio e Olio, in 5 ideas
- Low heat is the whole technique here, garlic that browns too fast goes bitter and there is no hiding it.
- The starchy pasta water is what turns plain oil into an actual sauce, skip it and the dish falls flat.
- Slice the garlic evenly so it all colors at the same rate, thick pieces burn while thin ones are still raw.
- Since there are only five ingredients, use the best olive oil you own, its flavor carries the dish.
- Traditionalists skip the cheese, but a light dusting of Parmesan never hurt anyone.
What you need
Ingredients
- 12 oz spaghetti
- 1/2 cup extra-virgin olive oil
- 8 garlic cloves, thinly sliced
- 1 tsp red pepper flakes
- 1/2 cup chopped fresh parsley
- Salt to taste
- Freshly grated Parmesan, optional
How to make it
Directions
- Boil the spaghetti in generously salted water until just al dente. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and cook slowly, stirring, until pale gold, about 3 to 4 minutes.
- Add the red pepper flakes and cook 30 seconds more.
- Ladle in 1/2 cup of the hot pasta water and swirl until the oil and water emulsify into a light sauce.
- Add the drained spaghetti and toss for 2 minutes so the pasta finishes cooking in the sauce and absorbs the garlic flavor.
- Off the heat, fold in the parsley and a pinch of salt. Serve immediately, with Parmesan if you like.
This is the ultimate pantry-cleanout pasta, so always keep good olive oil, garlic, and dried chilies on hand and dinner is never more than a box of spaghetti away.