Spaghetti Aglio e Olio
A classic and simple Italian pasta dish featuring garlic, olive oil, and a hint of chili.
25m2Servings
Nutrition
801kcal
26gProtein
71gCarbs
46gFat
Ingredients
Spaghetti
200 g
Garlic
6 cloves
Extra Virgin Olive Oil
6 tbsp
Red Chili Flakes
¼ tsp
Fresh Parsley
¼ cup
Parmesan Cheese
¼ cup
Salt
to taste
Instructions
1Cook the Pasta
12m
12mBoil Water
Bring a large pot of generously salted water to a rolling boil.
Add Spaghetti
Add the spaghetti to the boiling water and push it down gently as it softens. Cook according to package directions until al dente, typically 9-10 minutes.
Reserve Pasta Water
Before draining, reserve about 1 cup of the starchy pasta water. This will be used to create the sauce.
Drain Pasta
Drain the spaghetti in a colander. Do not rinse.
2Infuse the Oil
10m
10mPrepare Garlic
Thinly slice the garlic cloves.
Heat Oil and Garlic
In a large skillet, add the extra virgin olive oil and the sliced garlic. Place the skillet over low heat. Slowly heat the oil, allowing the garlic to gently infuse the oil without burning. This should take about 5-7 minutes, until the garlic is golden brown.
Add Chili Flakes
Add the red chili flakes to the skillet and stir for about 30 seconds until fragrant.
3Combine and Finish
3m
3mAdd Pasta to Skillet
Add the drained spaghetti directly into the skillet with the garlic-infused oil. Toss well to coat the pasta.
Add Parsley and Cheese
Add the chopped fresh parsley and grated Parmesan cheese to the skillet. Toss everything together.
Emulsify Sauce
Add a splash of the reserved pasta water (about 1/4 cup to start) and toss vigorously. The starch from the pasta water will help emulsify the oil and cheese into a light sauce that coats the spaghetti. Add more pasta water if needed to reach desired consistency.
Serve
Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
Tips
Use good quality extra virgin olive oil, as it is a primary flavor component.
Be careful not to burn the garlic; it should be golden brown, not dark brown or black.
The starchy pasta water is crucial for creating a cohesive sauce. Don't skip reserving it.
Al dente pasta is key for this dish; it should still have a slight bite.