Spaghetti Aglio e Olio
This classic Italian pasta dish features just six simple ingredients that come together to create something truly magical. Thinly sliced garlic is gently infused into high-quality olive oil, then tossed with perfectly cooked spaghetti and starchy pasta water to create a silky, almost creamy sauce that clings to every strand. A sprinkle of red pepper flakes adds gentle heat, while fresh parsley brings brightness and color. Ready in just 20 minutes, this is Italian cooking at its finest—simple, authentic, and absolutely delicious.
Equipment
- Large pot For boiling pasta
- Large skillet or sauté pan 12-inch works best
- Colander
- Sharp knife For slicing garlic
- Measuring cups and spoons
- Tongs or pasta fork For tossing
- Ladle or measuring cup For reserving pasta water
Ingredients
- 1 pound spaghetti 450g
- ⅓ cup extra virgin olive oil 80ml, high-quality
- 8 garlic cloves to 10 cloves, thinly sliced
- ½ teaspoon red pepper flakes adjust to taste
- 2 tablespoons salt for pasta water
- ¼ cup fresh parsley chopped
- 1 cup reserved pasta water to 2 cups, starchy cooking water
- freshly grated Parmesan cheese optional, for serving
Instructions
- Fill a large pot with water, add 2 tablespoons of salt, and bring to a rolling boil over high heat.
- Add spaghetti to boiling water and cook for 1-2 minutes less than package directions for al dente. Before draining, reserve 1-2 cups of pasta cooking water, then drain pasta without rinsing.
- About 3-4 minutes after adding pasta to water, heat olive oil in a large skillet over medium-low heat. Add sliced garlic and red pepper flakes, stirring frequently for 2-3 minutes until garlic is fragrant and just golden at the edges.
- Carefully add ½ cup of reserved pasta water to the skillet with the garlic oil. Bring to a gentle simmer and cook for about 1 minute to emulsify, then add a pinch of salt to taste.
- Add drained pasta directly to the skillet and toss vigorously with tongs. Add more pasta water gradually while continuing to toss for 1-2 minutes until pasta is glossy and well-coated with a creamy, emulsified sauce.
- Remove from heat, add chopped parsley and Parmesan if using, then toss to combine. Taste and adjust seasoning, then serve immediately in warm bowls with extra olive oil drizzled on top if desired.
Notes
- Slice garlic thinly and evenly rather than mincing—this prevents burning and allows for better oil infusion.
- Control your heat carefully. Medium-low is essential; garlic burns quickly and becomes bitter.
- Always reserve more pasta water than you think you'll need—the starchy water is crucial for creating the creamy sauce.
- Time the garlic to start 3-4 minutes after adding pasta to boiling water so everything finishes simultaneously.
- Toss vigorously with tongs—the vigorous tossing combined with pasta water creates the emulsified sauce through mantecatura.
- Serve immediately for best results. This pasta doesn't hold well as the sauce can break or be absorbed if it sits.
- Adjust red pepper flakes to taste: start with ¼ teaspoon for mild heat, or use ¾ teaspoon for spicier pasta.
- Quality matters with so few ingredients—invest in good extra virgin olive oil and use fresh garlic, not powder.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of olive oil or water.
- For variations, try adding anchovies, lemon zest, sautéed shrimp, wilted greens, or cherry tomatoes while staying true to the simple spirit of the dish.
Nutrition
Serving: 1ServingCalories: 485kcalCarbohydrates: 66gProtein: 12gFat: 19gSaturated Fat: 2.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 12mgPotassium: 210mgFiber: 3gSugar: 2gVitamin A: 6IUVitamin C: 8mgCalcium: 3mgIron: 15mg
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