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Spaghetti Aglio e Olio Recipe

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4 from 6 reviews

Spaghetti aglio e olio is a classic Italian pasta dish known for its simplicity and bold flavors. Made with just spaghetti, garlic, extra virgin olive oil, and a hint of chili flakes, this dish is quick to prepare and perfect for a comforting meal in under 15 minutes. The garlic is gently sautéed to release its aroma without burning, then combined with al dente pasta and a splash of starchy pasta water to create a silky, flavorful sauce.

Ingredients

For the Pasta

  • 7 ounces spaghetti (3.5 ounces per person)
  • Salt (for the pasta water)

For the Sauce

  • 3 garlic cloves, minced (or to taste)
  • 2 tablespoons extra virgin olive oil (plus more for drizzling)
  • 1/2 teaspoon chili flakes (optional)
  • Freshly grated Parmigiano Reggiano (optional, for serving)

Instructions

  1. Boil the pasta: Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, being careful not to overcook. Reserve about 1/3 cup of the pasta cooking water before draining.
  2. Prepare the garlic: While the pasta cooks, peel and finely mince the garlic cloves or use a garlic press to crush them.
  3. Heat the oil: Pour the extra virgin olive oil into a large frying pan and warm it over medium-low heat, ensuring the oil is hot but not smoking.
  4. Sauté garlic and chili flakes: Add the minced garlic and optional chili flakes to the pan. Stir continuously with a wooden spatula to prevent the garlic from burning and cook until the garlic turns golden and fragrant.
  5. Remove from heat: Once the garlic is perfectly golden, take the pan off the heat to avoid further cooking.
  6. Drain the pasta: Drain the spaghetti, reserving some pasta water as mentioned earlier.
  7. Combine pasta and sauce: Add the drained spaghetti into the pan with the garlic and oil. Pour in about 1/3 cup of the reserved starchy pasta water and toss everything together vigorously to emulsify the sauce and evenly coat the pasta.
  8. Finish and serve: Drizzle with extra virgin olive oil for added richness and season to taste. Optionally, sprinkle freshly grated Parmigiano Reggiano on top. Serve immediately while hot and enjoy.

Notes

  • Be careful not to burn the garlic as it will turn bitter and affect the flavor.
  • Adjust chili flakes according to your heat preference or omit if desired.
  • Using starchy pasta water helps bind the oil and garlic to the pasta, creating a silky sauce.
  • This dish is best served immediately to enjoy the full flavor and texture.
  • For a richer taste, add freshly grated Parmigiano Reggiano, although traditional recipes keep it dairy-free.
  • You can substitute spaghetti with other long pasta like linguine or bucatini if preferred.

Find it online: https://marthatasty.com/spaghetti-aglio-e-olio-recipe/