This Spaghetti Aglio e Olio is a classic Italian dish that’s simple yet incredibly flavorful, with just garlic, olive oil, and a hint of red pepper. Perfect for a quick weeknight dinner, it’s light, satisfying, and comes together in minutes!
INGREDIENTS
- Spaghetti: 12 oz, cooked al dente as the base of the dish.
- Extra virgin olive oil: 1/4 cup, for a rich, flavorful sauce.
- Garlic: 6-8 cloves, thinly sliced, adds a bold garlic flavor.
- Red pepper flakes: 1 teaspoon (or more, to taste), adds a slight kick.
- Salt and pepper: to taste, for seasoning the pasta.
- Fresh parsley: 1/2 cup, chopped (optional), adds a touch of freshness.
- Parmesan cheese: freshly grated, optional for serving, adds richness.
- Lemon wedges: optional for serving, for a fresh, citrusy finish.
INSTRUCTIONS
- Step 1: Cook the Spaghetti
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, about 8-10 minutes. Before draining, reserve about 1 cup of pasta water, then drain the pasta and set aside.
- Step 2: Sauté the Garlic
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for 2-3 minutes, or until the garlic is golden and fragrant. Be careful not to burn the garlic, as it can become bitter. If using, add the red pepper flakes and sauté for an additional 30 seconds.
- Step 3: Toss the Pasta
- Add the cooked spaghetti to the skillet with the garlic and olive oil. Toss everything together, ensuring the pasta is evenly coated with the garlic-infused oil. If the pasta seems too dry, add a splash of the reserved pasta water, 1/4 cup at a time, until you reach your desired consistency.
- Step 4: Season and Serve
- Season the pasta with salt and pepper to taste. Toss in the chopped parsley if using, and top with freshly grated Parmesan cheese and a squeeze of lemon, if desired. Serve the spaghetti immediately, garnished with extra parsley, red pepper flakes, or lemon wedges.
Serving and Storage Tips
- Serve this dish hot for the best flavor and texture. Garnish with extra Parmesan, fresh parsley, or a squeeze of lemon for a fresh touch.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of olive oil to restore the flavors.
Helpful Notes
- If you prefer a spicier dish, add more red pepper flakes to taste or include a pinch of cayenne.
- For a richer flavor, try using high-quality extra virgin olive oil. This is key to bringing out the best in such a simple dish.
- Add a few anchovy fillets to the oil when sautéing garlic for an extra depth of flavor.
Tips from Well-known Chefs
- Chef Lidia Bastianich recommends adding a splash of pasta water to help the sauce cling to the pasta better.
- Chef Giada De Laurentiis suggests using thinly sliced garlic to infuse the oil without overpowering the dish.
- Chef Massimo Bottura advises finishing the dish with a sprinkle of lemon zest for a bright, fresh note.