Spaghetti Aglio e Olio
Some of my favorite recipes are also the simplest. Spaghetti aglio e olio is proof that a handful of good ingredients and the right technique can create something incredibly satisfying. Fresh garlic, fresh parsley, quality olive oil, and perfectly cooked pasta are all you need. This is one of those meals I come back to again and again.
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Servings
2
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Ingredients
- 8 oz (225 g) spaghetti
- ⅓ cup (80 ml) extra virgin olive oil
- 5 cloves garlic, thinly sliced
- Pinch of crushed red pepper flakes (optional)
- ¼ cup chopped fresh parsley
- Kosher salt
- Freshly ground black pepper
- Reserved pasta water, as needed
Instructions
- Bring a large pot of well-salted water to a boil and cook the spaghetti until just shy of al dente. Reserve 1 cup of pasta water.
- Warm the olive oil in a large skillet over medium-low heat. Add the garlic and cook slowly until it is pale gold and fragrant—do not let it brown hard.
- Add the red pepper flakes if using, then a splash of pasta water to stop the cooking and start the emulsion.
- Add the pasta and toss, adding more pasta water until the oil turns into a glossy sauce.
- Remove from the heat, add the parsley, and toss again.
- Season with salt and pepper and serve immediately.
Chef’s Notes
It comes together quickly, but it's worth slowing down just enough to build the sauce properly. Burned garlic will ruin the pot. The pasta water is not optional—plain oil on noodles is not aglio e olio.
Equipment Used
- Large pot
- Large skillet
- Tongs