Spaghetti Aglio e Olio Recipe
This classic recipe for spaghetti aglio e olio is one of the simplest pastas out there, but also one of the most loved. My family’s been making it for as long as I can remember, and we never get tired of it.
Servings: 4
Calories: 667kcal
Ingredients
- Kosher salt to taste
- 1 pound dried spaghetti
- ½ cup high-quality extra virgin olive oil
- 6-7 large garlic cloves finely chopped
- 1 Pinch red pepper flakes to taste
- 1 tablespoon fresh Italian parsley finely chopped, optional
- Freshly grated Parmigiano-Reggiano cheese for serving, optional
Instructions
- Bring a large pot of water to a rolling boil and season generously with kosher salt.
- Add the spaghetti, then set a timer for 1 minute less than the package directions.
- While the pasta cooks, add the olive oil to a large skillet over medium-low heat.
- Add the sliced garlic and cook, stirring occasionally, until it just barely starts to turn golden, about 2-3 minutes. Be careful not to let the garlic brown too quickly.
- Add the red pepper flakes and cook for another 30 seconds, to bloom their flavor.
- When the pasta is al dente, reserve 1 cup of the starchy pasta water, then drain.
- Add the spaghetti right to the pan, then turn up the heat to medium.
- Add a generous splash of the reserved pasta water and toss around vigorously until it starts to cling to the pasta and emulsify. Add more pasta water as needed.
- Taste and adjust seasoning as needed, then sprinkle with chopped parsley (if desired) and serve immediately with freshly grated Parmigiano-Reggiano.
Notes
- I recommend finely chopping the garlic by hand with a knife rather than pressing, grating, or crushing it. You can use a mini food processor to speed things up or slice it for less intensity.
- The quality of the extra virgin olive oil makes all the difference here, so use the best flavor you can find.
- Undercook the pasta slightly so it finishes cooking in the pan with the garlic oil.
Nutrition
Calories: 667kcal | Carbohydrates: 86g | Protein: 15g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 9mg | Potassium: 277mg | Fiber: 4g | Sugar: 3g | Vitamin A: 92IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 2mg
