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Spaghetti Aglio e Olio

Classic Italian pasta with garlic, olive oil, and herbs - simple ingredients transformed into an elegant, flavorful dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 pound spaghetti pasta
  • 1 tbsp sea salt for pasta water
Sauce
  • 6 cloves garlic thinly sliced
  • 0.5 cup extra virgin olive oil
  • 0.5 tsp red pepper flakes adjust to taste
  • 0.25 cup fresh Italian parsley chopped
  • 0.5 cup Parmigiano-Reggiano cheese freshly grated
  • freshly ground black pepper to taste

Equipment

  • Large pot for pasta
  • Large skillet or sauté pan
  • Colander
  • Tongs or pasta fork

Method
 

  1. Bring a large pot of water to a rolling boil and add 1 tablespoon of sea salt.
  2. Add spaghetti and cook until al dente according to package directions. Reserve 1 cup pasta water before draining.
  3. Heat olive oil in a large skillet over medium-low heat. Add sliced garlic and cook 2-3 minutes until golden.
  4. Add red pepper flakes and cook 30 seconds until fragrant, being careful not to burn the garlic.
  5. Add drained pasta to the skillet and toss vigorously to coat with the garlic oil.
  6. Gradually add reserved pasta water while tossing to create a silky emulsion that coats the pasta.
  7. Remove from heat and add chopped parsley and half the Parmesan cheese, tossing to combine.
  8. Season with black pepper and serve immediately topped with remaining cheese.

Notes

Use the best quality olive oil you can afford as it's the star of this dish. The key is cooking the garlic slowly to avoid burning. Pasta water is crucial for creating the proper emulsion.