Spaghetti Aglio e Olio
Spaghetti Aglio e Olio is a quick and easy Italian pasta dish featuring garlic-infused olive oil, red pepper flakes, and spaghetti. Ready in 20 minutes with only four core ingredients, it’s a flavorful, satisfying, and budget-friendly option for any night of the week. Optional garnishes like parsley or Parmesan add a final touch of flair.
Equipment
- 1 Stockpot (12-Quart) – For boiling pasta
- 1 Large Sauté Pan (3-Quart) – For making the garlic oil sauce
- 1 Pair of Kitchen Tongs – For transferring and tossing pasta
- 1 Fine Grater (Optional) – For Parmesan garnish
- 1 Strainer or Colander – To drain pasta if not using tongs
Ingredients
- 1 pound dried spaghetti
- ½ cup extra-virgin olive oil high quality recommended
- 6 to 8 cloves garlic thinly sliced
- ½ teaspoon crushed red pepper flakes adjust to taste
- Kosher salt for pasta water and final seasoning
- Optional toppings: chopped fresh parsley freshly grated Parmesan cheese
Instructions
- Boil the Pasta Water: Bring a large pot of water to a rolling boil and generously season it with salt. This is your one shot to flavor the pasta from within, so don’t be shy. Once boiling, add the spaghetti and cook until just shy of al dente—about one minute less than the package suggests.
- Infuse the Olive Oil: While the pasta is cooking, pour the olive oil into a large sauté pan and warm it over medium heat. Once the oil is heated (about 3 minutes into pasta cooking), add the sliced garlic and crushed red pepper flakes. Gently cook, stirring often, until the garlic becomes fragrant and lightly golden—about 3 to 5 minutes. Be careful not to let the garlic brown or burn, or it will turn bitter.
- Marry Pasta and Garlic Oil: Using tongs, transfer the almost-cooked spaghetti directly into the garlic oil mixture.Add about 1/2 cup of the hot pasta water to help emulsify the sauce. Toss the pasta in the pan for a few minutes, letting it absorb the garlicky oil and finish cooking in the flavorful mixture. If it starts to look dry, splash in another 1/4 cup of pasta water.
- Final Taste and Season: Taste the pasta and season with a pinch more salt or extra crushed red pepper if needed. The sauce should cling lightly to each strand of spaghetti and have a beautiful glossy finish.
- Serve It Fresh and Hot: Immediately serve the pasta while it's hot and aromatic. Top with fresh parsley and a sprinkle of Parmesan if desired. Enjoy it with a side salad or crusty bread—or savor it as is!
Notes
- Garlic Timing Is Crucial: Be sure to slice the garlic thinly and cook it gently over medium heat. Too hot, and it will brown too fast; too low, and it won’t infuse the oil properly.
- Customize the Heat: Adjust the red pepper flakes based on your preference. Start small and build up.
- Reserve That Pasta Water: Don’t drain the pasta without saving some of the cooking water—its starch helps bind the sauce beautifully.
- Make It a Full Meal: Add sautéed shrimp, mushrooms, or even wilted greens if you want more bulk.
- Storage Tip: This pasta keeps well in the fridge for up to 3 days and is surprisingly tasty cold or at room temp.
