Spaghetti Aglio e Olio
A quick and flavorful Italian classic, this Spaghetti Aglio e Olio comes together in just 20 minutes with garlic, olive oil, chili flakes, and pasta water. Simple, wholesome, and satisfying, it’s the perfect go-to for weeknights or when you crave authentic Italian flavors with minimal effort.
Equipment
- 1 Large Stockpot (for boiling pasta)
- 1 Strainer (for draining pasta)
- 1 Large Sauté Pan (for sauce)
- 1 Tongs (for tossing pasta)
- 1 Measuring Cup (for pasta water)
Ingredients
- 1 pound 450 g dried spaghetti
- ½ cup 120 ml extra-virgin olive oil
- 6 –8 cloves garlic thinly sliced
- ½ teaspoon crushed red pepper flakes adjust to taste
- ½ cup reserved pasta water plus extra if needed
- Optional garnish: fresh parsley grated Parmesan cheese
Instructions
- Prepare the Pasta Water: Begin by filling a large stockpot with water, leaving enough space at the top so it doesn’t boil over. Place the pot on high heat and bring the water to a rolling boil. Once boiling, generously season the water with salt—about 1 to 2 tablespoons. This step is essential, as well-seasoned water ensures that the spaghetti absorbs flavor from the very start, rather than tasting bland later.
- Cook the Spaghetti: Add the dried spaghetti to the boiling water, gently pressing it down with tongs until it softens and submerges completely. Stir occasionally to prevent the strands from sticking together. Cook until the pasta is just one minute shy of al dente, meaning it should still have a slight bite when you taste it. This allows the pasta to finish cooking in the garlic-infused oil for maximum flavor absorption.
- Heat the Olive Oil: While the pasta cooks, place a large sauté pan over medium heat. Pour in the olive oil and allow it to warm slowly. The key here is gentle heat—olive oil burns easily, and overheating it too quickly can ruin its delicate, fruity flavor. By gradually warming the oil, you create a smooth base for infusing it with garlic and chili flakes.
- Sauté the Garlic and Chili Flakes: Once the oil is warm, add the thinly sliced garlic to the pan, followed immediately by the crushed red pepper flakes. Stir gently to coat the slices evenly in oil. Allow them to sauté for 3 to 5 minutes, watching closely as the garlic turns a light golden hue. Be careful not to let it burn—burnt garlic becomes bitter and can overpower the dish. If the garlic browns too quickly before your pasta is ready, simply remove the pan from the heat to pause the cooking process.
- Reserve Pasta Water: About one minute before draining the spaghetti, carefully scoop out at least 1 cup of the starchy pasta water using a measuring cup. This water is liquid gold—it helps emulsify the oil into a silky sauce that clings beautifully to each strand of pasta. Set the reserved water aside within reach, as you’ll need it immediately after draining.
- Transfer Pasta to the Pan: Using tongs, lift the spaghetti directly from the boiling water into the sauté pan with the garlic and oil. A little water clinging to the pasta is not only fine but beneficial, as it aids in blending the sauce. Immediately add about 1/2 cup of the reserved pasta water into the pan along with the spaghetti.
- Toss and Emulsify the Sauce: With the pasta and sauce now in one pan, use tongs to continuously toss everything together for 1 to 2 minutes over medium heat. This motion allows the hot starchy water, garlic, olive oil, and chili flakes to emulsify, transforming into a glossy coating that wraps each noodle. If the mixture appears dry, gradually add more pasta water, a few tablespoons at a time, until you reach a silky consistency.
- Taste and Adjust Seasoning: Pause to taste a strand of spaghetti. Adjust the flavors by adding an extra pinch of salt if it feels underseasoned or more crushed red pepper flakes if you prefer a stronger kick of heat. The beauty of this recipe lies in its flexibility—customize it to suit your palate while keeping its authentic essence.
- Garnish and Serve: Once the pasta is fully coated and seasoned to perfection, remove the pan from heat. Plate the spaghetti immediately while it’s still piping hot. Garnish with freshly chopped parsley for a burst of freshness and, if desired, sprinkle with grated Parmesan cheese for a rich, savory finish. Serve straight from the pan to the table for the most authentic experience.
Notes
- Use high-quality extra-virgin olive oil for the best flavor.
- Slice garlic thinly and evenly so it cooks consistently.
- Never let garlic burn—it turns bitter quickly.
- Reserve pasta water before draining; it creates a silky sauce.
- Add chili flakes gradually to control the spice level.
- Fresh parsley adds brightness, while Parmesan adds richness.
- Toss pasta in the pan, not the pot, for better flavor coating.
- This dish is best served immediately but can also be enjoyed cold.
