Description
This classic Spaghetti Aglio e Olio recipe is a quick and flavorful Italian pasta dish made with just spaghetti, olive oil, garlic, and red pepper flakes. Ready in 20 minutes, it’s simple yet full of bold, comforting flavor.
Ingredients
- 1 pound dried spaghetti
- 1/2 cup good-quality olive oil
- 6 to 8 cloves garlic, very thinly sliced
- 1/2 teaspoon crushed red pepper flakes (or more, to taste)
- Optional garnishes: chopped fresh parsley
- Optional garnishes: freshly-grated Parmesan cheese
Instructions
- Bring a large stockpot of generously-salted water to a boil. Add spaghetti and cook until nearly al dente, about one minute shy of being done.
- About 3 minutes after adding the pasta to the water, heat the olive oil in a large sauté pan over medium heat.
- Add the sliced garlic and crushed red pepper flakes to the oil. Sauté for 3 to 5 minutes, or until garlic is lightly golden, being careful not to let it burn. Remove from heat if garlic is done before pasta.
- Use tongs to transfer the nearly-cooked pasta to the sauté pan. Add 1/2 cup of the hot starchy pasta water.
- Toss the pasta continuously until it is evenly coated with the garlic oil. Add more pasta water (about 1/4 cup) if the sauce looks too dry.
- Taste and adjust seasoning with salt or additional red pepper flakes as desired.
- Serve immediately while hot, garnished with chopped parsley and/or grated Parmesan if desired.
Notes
- Use high-quality olive oil for best flavor.
- Don’t let the garlic burn—it should be lightly golden for best taste.
- Adjust garlic and pepper flakes to taste depending on spice preference.
- Optional garnishes like parsley and Parmesan add extra flavor but are not traditional.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 0 mg
