Spaghetti Aglio e Olio (Garlic with Oil Pasta)
Spaghetti Aglio e Olio is a classic Italian pasta dish made with only four simple ingredients that come together for bold, authentic flavor. Make it all in just 20 minutes for the perfect quick lunch or effortless weeknight dinner.
Servings: 6 servings
Equipment
Ingredients
- 16 ounces spaghetti about 450 grams
- 1/2 cup extra-virgin olive oil
- 4-6 cloves garlic very thinly sliced (adjust amount to your preference)
- ¼ - 1 teaspoon crushed red pepper flakes or Italian Peperoncini adjust to your spice preference
- Salt for pasta water
- Optional toppings: chopped fresh parsley
Instructions
- 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. Reserve about a cup of pasta cooking water before draining the pasta.
- Sauté the Garlic and Red Pepper Flakes: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic slices and crushed red pepper flakes. Cook for 1-2 minutes, stirring frequently, until the garlic is golden brown but not burnt. Adjust the heat if needed to prevent burning, or take off the heat, until the pasta is done cooking.
- Combine Pasta and Sauce: Once the pasta is cooked, use tongs to transfer it directly from the pot to the skillet with the red pepper garlicky oil. Toss the pasta in the garlic and oil mixture, ensuring each strand is coated evenly. Add the reserved pasta water, a little at a time, until you achieve your desired sauce consistency- I find 1/2 cup is perfect. Toss over low heat for 1-2 minutes until the sauce is smooth and coats the pasta completely.
- Serve the Aglio e Olio spaghetti immediately. Sprinkle with finely chopped Italian parsley if desired. Enjoy!
Notes
- Don't Overcook Garlic: When sautéing the garlic, be vigilant and make sure it doesn't turn brown or burn. Overcooked garlic can become bitter and overpowering. Cook it just until it's golden and aromatic.
- Control Spice Level: Adjust the amount of crushed red pepper flakes based on your spice preference. Start with a little and add more if you prefer more heat. It's always easier to add more spice than to tone it down.
- Quick Assembly: Try to time your pasta and sauce preparation so that both are ready around the same time. This way, you can directly transfer the cooked pasta into the skillet with the garlic and oil while the pasta is still hot.
- Toss Vigorously: Use tongs to toss the pasta in the skillet with the garlic and oil. This helps the pasta strands get coated evenly and allows the flavors to meld.
Nutrition
Calories: 444kcal | Carbohydrates: 57g | Protein: 10g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 11mg | Potassium: 183mg | Fiber: 3g | Sugar: 2g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
