Spaghetti Aglio e Olio
A quick and easy Italian classic, Spaghetti Aglio e Olio is made with just garlic, olive oil, and a touch of crushed red pepper. Ready in 20 minutes, this flavorful, fiber-rich pasta is low in saturated fat, satisfying, and perfect for a fast weeknight dinner or meal prep.
Equipment
- 1 large sauté pan
- 1 Large stockpot
- 1 colander or strainer
- Tongs
Ingredients
- 1 pound dried spaghetti
- ½ cup good-quality olive oil
- 6 –8 garlic cloves thinly sliced
- ½ teaspoon crushed red pepper flakes adjust to taste
- Optional garnishes: chopped fresh parsley freshly grated Parmesan cheese
Instructions
- Boil the Pasta to Perfection: Start by bringing a large stockpot of water to a rolling boil. Add a generous pinch of salt—this is your only chance to season the pasta itself. Once the water is boiling, add the dried spaghetti. Stir occasionally to prevent sticking. Cook the spaghetti until it is nearly al dente, which means it should still have a slight bite in the center. This usually takes about one minute less than the package instructions. Keep an eye on the texture, as you will finish cooking it in the garlic-infused oil.
- Infuse the Olive Oil with Garlic and Spice: While the pasta cooks, prepare the sauce. Heat 1/2 cup of good-quality olive oil in a large sauté pan over medium heat. Once the oil is shimmering but not smoking, add the thinly sliced garlic. Let it sizzle gently, releasing its fragrant aroma. Sprinkle in the crushed red pepper flakes to give the dish a mild kick. Carefully sauté the garlic for 3–5 minutes until it turns a light golden color. Avoid burning, as burnt garlic becomes bitter.If the pasta isn’t ready when the garlic is done, simply remove the pan from the heat to prevent overcooking.
- Reserve Pasta Water: Before draining the spaghetti, reserve about 1/2 cup of the starchy cooking water. This water is key to creating a silky, cohesive sauce. Set it aside while you transfer the pasta from the pot to the sauté pan.
- Combine Pasta and Garlic Oil: Using tongs, carefully lift the nearly al dente spaghetti from the pot and place it directly into the pan with the garlic-infused olive oil. Add 1/2 cup of the reserved pasta water. Toss the pasta continuously to coat every strand in the flavorful oil, ensuring the noodles absorb the garlic and spice evenly. If the sauce seems too dry or clumpy, add an additional 1/4 cup of reserved pasta water, little by little, until you reach a smooth, glossy consistency.
- Taste and Adjust Seasoning: Taste a small portion of the pasta to check the seasoning. Add a pinch of salt if needed to balance the flavors. If you enjoy a spicier kick, sprinkle in a little more crushed red pepper flakes. Toss again gently to ensure the seasoning is evenly distributed.
- Plate and Garnish: Divide the pasta among serving plates while it is still piping hot. For extra freshness and flavor, sprinkle chopped parsley on top. If desired, finish with freshly grated Parmesan cheese for a rich, nutty note. The result should be glossy, golden strands of spaghetti lightly coated in aromatic garlic oil, with a subtle heat from the red pepper.
- Serve Immediately: Spaghetti Aglio e Olio is best enjoyed immediately while the noodles are warm and the flavors are at their peak. Pair it with a simple green salad or roasted vegetables for a complete, satisfying meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and even taste great served cold as a pasta salad.
Notes
- Adjust the garlic and red pepper to taste; this dish can be mild or spicy.
- Use high-quality olive oil for the best flavor, as it is the main ingredient.
- Do not overcook the pasta; finish cooking it in the garlic oil for perfect texture.
- Reserve pasta water to help emulsify the sauce and prevent dryness.
- Optional garnishes like parsley or Parmesan can enhance flavor but are not necessary.
- Serve immediately for the best taste, as the garlic oil loses aroma if left too long.
