Description
Sometimes, the simplest ingredients make the most unforgettable meals. Spaghetti Aglio e Olio is the ultimate example of Italian culinary minimalism at its finest.
Ingredients
Scale
- 400g (14 oz) spaghettini or spaghetti
- 4–6 garlic cloves, thinly sliced
- 6 tablespoons extra virgin olive oil
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt, for pasta water
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Optional additions:
- Pasta water (reserved, for emulsifying the sauce)
- Lemon zest (for brightness)
- Toasted breadcrumbs (for added crunch)
Instructions
- Boil the pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions. Reserve ½ cup of pasta water before draining. - Infuse the oil
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until golden and fragrant, but not browned (about 2–3 minutes). Stir constantly to avoid burning. - Add chili flakes
Add red pepper flakes to the pan and stir for 30 seconds to infuse the oil with heat. - Combine pasta and oil
Add the drained pasta directly into the skillet with the garlic oil. Toss to coat. Add a few tablespoons of reserved pasta water to help the oil cling to the noodles and create a glossy, silky sauce. - Season and finish
Add salt to taste, toss again, and garnish with chopped parsley and lemon zest (optional). - Serve immediately
Plate the pasta warm and top with a final drizzle of olive oil if desired.
Notes
Use medium heat not high to avoid burning the garlic
Slice garlic evenly for even cooking and better flavor
Add chili flakes after garlic to avoid bitterness
Use high quality olive oil for the richest taste
Remove pan from heat briefly if garlic starts to brown too quickly
- Prep Time: 5
- Cook Time: 15
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 480 kcal
- Fat: 22g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 9g
Keywords: Spaghetti Aglio e Olio