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Spaghetti Aglio e Olio (5 Ingredients, 20 Minutes) 🍝
This is my proof that the simplest food is usually the best. Aglio e olio is just pasta, good olive oil, a lot of garlic, a little heat, and parsley, but together they turn into something I crave at ten at night. It is what I make when the fridge looks empty but I still want something that tastes like Italy. Twenty minutes, a handful of pantry staples, and dinner is on the table. Buon appetito!
Ingredients
- 1 lb spaghetti
- 3/4 cup extra virgin olive oil
- 8 garlic cloves very thinly sliced
- 1 tsp salt
- 1/4 tsp crushed red pepper flakes or more for spicier
- 1/4 cup parsley chopped
- 1/2 cup Parmesan cheese
Instructions
- In a large stockpot, boil water and generously salt it (for reference: 2 tablespoons of coarse salt per pound of pasta for 4-6 quarts of water). Add spaghetti to boiling, salted water and cook until almost al dente (about one minute less than al dente).
- Heat the olive oil in a large sauté pan over medium-low heat. Add sliced garlic and crushed red pepper flakes and sauté for 3-5 minutes until just lightly golden. NOTE: do not burn garlic.
- As soon as the pasta is ready, use tongs to transfer the pasta to the sauté pan along with about 3/4 cup of the pasta water. Toss until evenly coated in the garlic sauce. If sauce looks too dry, add another 1/4 cup of the pasta water and toss again.
- Taste and season with salt (if needed) and red pepper flakes. Garnish with parsley and cheese and enjoy!
Nutrition
Tips for Making This Recipe
Slice the garlic thin and cook it low and slow in the oil until just golden; burnt garlic turns bitter and there is no saving it.
Save a mug of starchy pasta water before draining; it is the secret to a silky sauce that clings to every strand.
Toss the pasta in the garlicky oil off the heat with a splash of that pasta water until it looks glossy.
Use your best extra virgin olive oil here; with so few ingredients, quality really shows.
Frequently Asked Questions
What does aglio e olio mean?
How do I keep the garlic from burning?
Can I add protein to aglio e olio?
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Shop What I Used
A few recipe-appropriate kitchen tools that make this one easier:
- A large pot for the pasta
- A big skillet for tossing everything together
- A fine grater for the parmesan
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