Spaghetti Aglio e Olio recipe

This iconic Italian pasta dish is a celebration of simplicity, featuring al dente spaghetti tossed with fragrant garlic, spicy red pepper flakes, and rich olive oil, brightened with fresh parsley. It's a quick, flavorful meal perfect for a weeknight.

Servings: 2 Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes Difficulty: Easy

Ingredients

• For the Pasta:

  • 200 g (7 oz) spaghetti

  • 2 litres (8 cups) water, for boiling

  • 1 tablespoon (15 g) salt, for pasta water

• For the Sauce:

  • 60 ml (1/4 cup) extra virgin olive oil

  • 4-6 cloves garlic (~20-30 g), thinly sliced

  • 1/2 - 1 teaspoon red pepper flakes (peperoncino), to taste

  • 15 g (1/4 cup) fresh parsley, finely chopped

  • Salt and freshly ground black pepper, to taste

  • 120-180 ml (1/2 - 3/4 cup) reserved pasta water

Equipment

• Large pot

• Large skillet or frying pan

• Tongs

• Cutting board

• Sharp knife

Instructions

1. Boil the Pasta Water (5 minutes): Fill a large pot with water, add 1 tablespoon of salt, and bring it to a rolling boil over high heat.

2. Cook the Spaghetti (8-10 minutes): Once the water is boiling, add the spaghetti. Cook according to package directions until al dente (firm to the bite). Before draining, reserve about 180 ml (3/4 cup) of the starchy pasta water. Drain the spaghetti and set aside.

3. Prepare Garlic & Parsley (5 minutes): While the pasta cooks, thinly slice the garlic cloves and finely chop the fresh parsley.

4. Infuse the Oil (3-4 minutes): Heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Cook gently, stirring occasionally, until the garlic is fragrant and just barely golden. Be careful not to burn the garlic, as it will become bitter.

5. Combine Pasta & Sauce (2-3 minutes): Add the drained spaghetti directly into the skillet with the garlic oil. Pour in about 120 ml (1/2 cup) of the reserved pasta water. Toss vigorously with tongs, allowing the sauce to emulsify and coat the pasta. If the sauce seems too dry, add a little more pasta water, a tablespoon at a time, until a glossy sauce forms.

6. Finish and Serve (1 minute): Remove from heat. Stir in most of the chopped fresh parsley, reserving a little for garnish. Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with the remaining parsley.

Tips & Variations

• Don't Burn the Garlic: Keep the heat low when sautéing the garlic. Golden garlic is fragrant; brown garlic is bitter.

• Emulsify for Glossy Sauce: The starchy pasta water is crucial for creating a silky, glossy sauce that clings to the spaghetti. Don't skip it!

• Quality Olive Oil Matters: Since olive oil is a star ingredient, use a good quality extra virgin olive oil for the best flavor.

• Add Protein: Sauté shrimp or cooked chicken pieces with the garlic for a heartier meal.

• Vegetable Boost: Toss in some cherry tomatoes, fresh spinach, or blanched broccoli florets during the last minute of cooking for added color and nutrients.

• Gluten-Free Option: Easily make this dish gluten-free by using your favorite gluten-free spaghetti.

Estimated nutrition per serving (approximate)

• Calories: 450 kcal

• Protein: 10 g

• Carbohydrates: 55 g

• Fat: 20 g

Shopping list

• Spaghetti

• Garlic

• Extra virgin olive oil

• Red pepper flakes

• Fresh parsley

• Salt

• Black pepper

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Quick summary: Classic Spaghetti Aglio e Olio: Al dente spaghetti tossed with fragrant garlic, spicy red pepper flakes, olive oil, and fresh parsley.