Spaghetti Aglio e Olio - Italy
Servings: 4
Spaghetti Aglio e Olio - Italy
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Ingredients
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente (about 1 minute less than the package instructions). Reserve 1 cup of the pasta cooking water before draining.
- Prepare the Garlic Oil: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until golden and fragrant, about 2–3 minutes. Be careful not to burn the garlic, as it can become bitter.
- Add Red Pepper Flakes: Stir in the red pepper flakes and cook for another 30 seconds to release their flavor.
- Combine Pasta and Sauce: Reduce the heat to low. Add the drained spaghetti to the skillet along with 1/2 cup of the reserved pasta water. Toss the pasta to coat it evenly in the garlic oil.
- Finish with Parsley: Stir in the fresh parsley and toss well. If the pasta looks dry, add a little more of the reserved pasta water until it reaches your desired consistency.
- Season and Serve: Taste and adjust seasoning with salt and black pepper, if needed. Serve immediately with grated Parmesan or Pecorino Romano cheese and a sprinkle of lemon zest for extra brightness, if desired.
Spaghetti Aglio e Olio is a classic Italian dish known for its simplicity and robust flavor. To prepare this dish, you will need spaghetti, garlic, olive oil, red pepper flakes, and parsley. Start by cooking the spaghetti in salted boiling water until al dente. In a separate pan, gently sauté thinly sliced garlic in olive oil until golden, being careful not to burn it. Add red pepper flakes for a touch of heat, then toss in the cooked spaghetti, ensuring it's well coated with the aromatic oil. Finish with a sprinkle of chopped parsley for freshness. This dish exemplifies the beauty of Italian cuisine, highlighting how a few quality ingredients can create a delightful meal.
