Spaghetti Aglio e Olio (Print version)
Classic Spaghetti Aglio e Olio with silky garlic oil, al dente pasta, chili flakes, and parsley in about 20 minutes.
# Ingredients:
For the pasta
01 -
12 oz (340 g) spaghetti
02 -
1 tablespoon kosher salt, for the pasta water
For the garlic oil
03 -
1/3 cup (80 ml) extra virgin olive oil
04 -
6 large garlic cloves, thinly sliced
05 -
1/2 teaspoon red pepper flakes, plus more to taste
06 -
1 cup (240 ml) reserved pasta water, divided
07 -
1/3 cup chopped fresh parsley
08 -
Kosher salt, to taste
# Instructions:
01 -
Bring a large pot of water to a boil and salt it well. Add the spaghetti and cook until about 1 minute shy of al dente. Reserve 1 cup of the pasta water, then drain.
02 -
While the pasta cooks, heat the olive oil in a wide skillet over medium-low heat. Add the sliced garlic and cook for 2-3 minutes, stirring often, until the edges are pale gold.
03 -
Stir in the red pepper flakes for about 20 seconds. If the garlic is coloring too quickly, remove the skillet from the heat.
04 -
Add 1/2 cup reserved pasta water to the skillet and swirl carefully. Let it bubble for 30-60 seconds so the oil and starch begin to come together.
05 -
Add the drained spaghetti to the skillet. Toss over low heat for 1-2 minutes until glossy, adding more pasta water a few tablespoons at a time if needed.
06 -
Turn off the heat and toss in the parsley. Taste and adjust salt. Rest for 1 minute, then serve hot with extra chili flakes if you like.
# Good to know:
01 -
Best served immediately while the garlic oil sauce is glossy.
02 -
Use medium-low heat for the garlic so it turns golden without burning.
03 -
Nutrition is an estimate per serving.