Imagine a pasta dish so simple yet so mind-blowingly delicious that it transforms just a few humble ingredients into a culinary masterpiece. Aglio e Olio, the classic Italian spaghetti recipe, is about to become your new obsession! With nothing more than garlic, olive oil, and a handful of pantry staples, you'll create a restaurant-worthy meal that will make your taste buds dance and your dinner guests incredibly impressed.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- Spaghetti
- Garlic
- Olive oil
- Red pepper flakes
- Parsley
- Salt
Instructions
- Bring a large pot of salted water to a rolling boil. Use approximately 1 tablespoon of salt per 4-6 quarts of water to ensure properly seasoned pasta.
- Add spaghetti to the boiling water and cook according to package instructions, typically 8-10 minutes, until al dente. Reserve 1 cup of pasta cooking water before draining.
- While pasta cooks, peel and thinly slice 6-8 garlic cloves. For a milder flavor, slice; for more intensity, mince the garlic finely.
- In a large skillet, heat 1/2 cup of extra virgin olive oil over medium-low heat. Be careful not to let the oil smoke.
- Add sliced garlic and red pepper flakes to the oil. Toast gently for 2-3 minutes until garlic turns light golden and becomes fragrant, stirring constantly to prevent burning.
- Drain the cooked pasta and immediately transfer it to the skillet with the garlic-infused oil. Toss thoroughly to coat each strand of spaghetti.
- If the pasta seems dry, add reserved pasta water gradually to create a silky sauce that clings to the noodles.
- Chop fresh parsley and sprinkle over the pasta. Toss once more to distribute herbs evenly.
- Serve hot, optionally garnishing with additional red pepper flakes and freshly ground black pepper to taste.
Tips
- Use high-quality extra virgin olive oil - it's the star of this dish, so don't skimp!
- Control your garlic heat: slice for subtle flavor, mince for intense garlic punch.
- Watch the garlic like a hawk - golden is perfect, but burned is bitter. Medium-low heat is your friend.
- Reserved pasta water is liquid gold - it helps create a silky, clingy sauce.
- Fresh parsley isn't just garnish - it adds a bright, fresh dimension to the rich, garlicky pasta.
- Serve immediately for the best texture and temperature.
- For extra flavor, consider toasting red pepper flakes with the garlic for a deeper, more complex heat.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 10g
Fat: 15g
Saturated Fat: g
Cholesterol: 0mg
