Description
Spaghetti Aglio e Olio is one of the most timeless and minimalist dishes in Italian cuisine, originating from Naples, Italy. This iconic pasta combines just a few humble ingredients—garlic, olive oil, parsley, and spaghetti into an irresistibly flavorful meal that celebrates the essence of simple cooking. With no need for complex sauces or expensive ingredients, Spaghetti Aglio e Olio delivers rich, robust flavor that satisfies every time.
In an era where recipes are often loaded with extras, this dish is a reminder that restraint and simplicity can still create something truly magnificent. Perfect for weeknights, last-minute meals, or elegant dinner parties, it is a go-to for those who appreciate authentic Mediterranean fare.
Ingredients
400g (14 oz) spaghetti
6 cloves garlic, thinly sliced
1/2 cup extra virgin olive oil
1 tsp red pepper flakes (adjust to taste)
1/4 cup fresh parsley, finely chopped
Salt, to taste
Freshly ground black pepper, to taste
Grated Parmigiano-Reggiano or Pecorino Romano (optional but recommended)
Reserved pasta water (about 1/2 cup)
Instructions
- Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente according to package instructions. Reserve about 1/2 cup of pasta water, then drain the pasta and set aside.
- Infuse the Olive Oil: While the pasta is cooking, heat the extra virgin olive oil in a large, deep skillet over medium-low heat. Add the sliced garlic and cook gently, stirring frequently. The goal is to infuse the oil without browning the garlic too quickly. Cook until the garlic turns golden and aromatic, about 3–5 minutes.
- Add Heat and Flavor: Once the garlic is golden, stir in the red pepper flakes and continue to cook for 30 seconds. This releases the oils and aroma of the chili, giving the dish its characteristic gentle heat.
- Combine Pasta and Sauce: Add the drained spaghetti to the skillet and toss well to coat every strand in the flavored oil. Gradually pour in a little reserved pasta water to help emulsify the sauce and add silkiness to the pasta.
- Season and Finish: Turn off the heat and stir in the chopped parsley. Season with salt and freshly ground black pepper to taste. If desired, sprinkle with grated cheese for an added layer of umami.
Notes
- Garlic control: Thinly sliced garlic provides texture and flavor. For a milder profile, use crushed garlic instead.
- Oil quality matters: Use high-quality extra virgin olive oil—this is the base of the sauce.
- Make it vegan: Skip the Parmesan or use a plant-based alternative.
- Enhancements: Add anchovies, sautéed mushrooms, or toasted breadcrumbs for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 1/4 of recipe)
- Calories: 520
- Sugar: 2g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 0mg