Spaghetti Aglio e Olio
A classic Italian pasta dish made with garlic, olive oil, and red pepper flakes, ready in under 20 minutes for a quick and delicious meal.
Ingredients
Pasta ingredients
- 400 grams spaghetti
Flavoring ingredients
- 6 tablespoons olive oil Extra virgin for better flavor.
- 4-6 cloves garlic, thinly sliced Use fresh garlic for the best flavor.
- 1 teaspoon red pepper flakes Adjust to taste for desired spiciness.
- Salt, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional) For added richness.
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to the package instructions until al dente.
- Reserve about 1 cup of pasta water and then drain the spaghetti.
Preparing the Sauce
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced garlic and cook until golden and fragrant, about 2 minutes. Be careful not to burn the garlic.
- Stir in the red pepper flakes and cook for another 30 seconds.
Combining
- Add the drained spaghetti to the skillet.
- Toss to coat the spaghetti in the garlic oil. If it’s too dry, add a little reserved pasta water until you reach your desired consistency.
Final Touches
- Taste and add salt if needed.
- Transfer to a serving bowl and garnish with fresh parsley and grated Parmesan cheese if using.
- Serve warm.
Notes
Spaghetti Aglio e Olio is best served right after cooking. Pair it with a simple salad or some crusty bread for a complete meal. Store leftovers in an airtight container for up to 3 days. Reheat with a splash of water to revive the sauce.