Spaghetti Aglio e Olio
Looking for a simple yet utterly delicious Italian dish that will satisfy your cravings? Spaghetti aglio e olio is the answer. This classic pasta recipe is not only incredibly easy to make, but it’s also packed with flavor that will make you come back for more
Equipment
Ingredients
- 1 pound uncooked spaghetti
- ½ cup olive oil
- 1½ oz sliced garlic
- ½ teaspoon red chili pepper flakes
- ¾ oz freshly chopped parsley leaves
- 1¼ oz freshly grated Parmigiano-Reggiano cheese, (less or more according to your liking)
- 1 teaspoon coarse kosher salt, (less or more to taste)
- ½ teaspoon ground black pepper, (or more to taste)
Instructions
- Bring the water to a boil and season it with salt. Cook the pasta until al dente, then reserve at least 1 ½ cups of the pasta water.
- While the pasta is cooking, pour olive oil into a cold pan and add sliced garlic and red pepper flakes. Set the pan over medium-low heat and cook until the garlic turns golden brown, which should take about 3-4 minutes. Keep a close eye on it to avoid burning the garlic.
- Add 1 tablespoon of fresh parsley to the pan, then pour in 1½ cups of pasta water and salt. Simmer over medium heat for about 5 minutes, or until the sauce has reduced by one-third.
- Add the drained spaghetti to the pan, toss to coat, and add more pasta water if needed.
- Turn off the heat and stir in additional fresh parsley and grated Parmesan cheese. Toss everything together until well mixed.
Notes
Cooking Time. Cooking times can vary based on the type of stove and pan you’re using. Adjust the timing as needed to prevent burning the garlic and ensure the sauce reduces to the right consistency for coating the pasta. Remember, the sauce will thicken as it sits, so it may seem a bit loose initially. However, once you add the pasta, it will quickly absorb the sauce. If the pasta becomes too dry, simply add a bit more pasta water to adjust the consistency.
Storage: You can store leftover pasta in the fridge for 3-4 days or freeze it for 1-2 months.
How to Salt Pasta Water. To salt pasta water, add about 1-2 tablespoons of salt per 4-6 quarts of water. Stir until dissolved before adding the pasta.
Salt. In this recipe, I used coarse kosher salt. If you're using table salt, be sure to use less or start with a smaller amount to avoid making the dish too salty.
Nutrition
Calories: 477kcalCarbohydrates: 60gProtein: 12gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 5mgSodium: 502mgPotassium: 233mgFiber: 3gSugar: 2gVitamin A: 401IUVitamin C: 7mgCalcium: 88mgIron: 1mg
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