Spaghetti Aglio e Olio
Ingredients
- 12 ounces spaghetti
- Kosher salt
- 1/2 cup extra virgin olive oil
- 8 garlic cloves
thinly sliced
- 1/2 teaspoon red pepper flakes)
(optional, or more to your liking
- 1/3 cup grated parmesan)
(optional, or more to your liking
- Chopped parsley)
(optional, for garnish
Directions
- 1
Cook the pasta and reserve the water. Bring a large pot of water to a boil. Salt the water well (with about 1 tablespoon of kosher salt). Once boiling, add the pasta and cook according to package instructions until just before al dente (mine took about 9 minutes). Before you drain the pasta, reserve 1 1/2 cups of the pasta’s cooking water.
- 2
Gently cook the garlic. About 4 minutes after you add the pasta to the boiling water, warm the olive oil in a large pan over medium heat. Add the garlic and stir until it’s just beginning to turn golden brown, about 2 to 3 minutes. Be sure to turn the heat down if necessary so that the garlic does not burn.
- 3
Season the garlicky oil (optional). When the garlic has just started to brown, add the red pepper flakes (if using) and toss for 30 seconds or so. If the pasta is not ready, move the oil off the heat until the pasta is done.
- 4
Incorporate the pasta water. If you removed the pan from the heat, return it to medium heat once you’ve drained the cooked pasta. Whisk the reserved pasta water into the oil and bring to a simmer until the liquid reduces by about 1/3.
- 5
Coat the pasta in the sauce. Add the cooked pasta and stir until it’s nicely coated in the sauce and cooked to your liking. Turn the heat off and add the parmesan and parsley (if using). Toss once more to combine
- 6
Rest and serve. Allow the pasta a couple of minutes to rest and absorb the sauce before serving. Optionally, enjoy with more parmesan and red pepper flakes on the side.
Spaghetti Aglio e Olio
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Based on 43 ratings
Rating Breakdown
About this Recipe
Craving a deeply flavorful, satisfying Italian pasta dish without spending hours in the kitchen? This simple Spaghetti Aglio e Olio recipe is your answer, transforming humble pantry staples into a delicious meal in less than 20 minutes.
What makes this classic pasta with garlic and olive oil so special is the ingenious way a rich, velvety sauce comes together. The starch from the cooking pasta water emulsifies beautifully with a generous pour of extra virgin olive oil, creating a luxurious coating for every strand of spaghetti. This simple technique, combined with the star of the show—loads of thinly sliced garlic—delivers an unforgettable taste experience.
When you sit down to a bowl of this Spaghetti Aglio e Olio, you can expect an aromatic experience, dominated by the fragrant, savory notes of garlic. The texture is key: perfectly al dente spaghetti coated in that glossy, full-bodied sauce, with the occasional gentle warmth from red pepper flakes. It's a remarkably comforting and elegant dish that proves sometimes the simplest ingredients yield the most profound flavors. It’s perfect for a quick weeknight dinner yet sophisticated enough for guests.
This recipe is wonderfully adaptable. While the garlic is non-negotiable for that signature bold flavor, you can easily adjust the red pepper flakes to your preferred spice level, or omit them entirely for a milder dish. Similarly, grated parmesan adds a salty, umami depth, but if you prefer to keep it dairy-free or just simple, it can be left off. A sprinkle of fresh chopped parsley brightens the dish with herbaceous notes, but is also completely optional depending on what you have on hand.
Serve this incredible Spaghetti Aglio e Olio as a standalone main course, allowing its robust flavors to shine. It pairs wonderfully with a crisp green salad or some crusty bread to sop up every last drop of that amazing garlicky olive oil sauce.