Description
Classic Italian Spaghetti Aglio e Olio, a simple yet flavorful pasta dish made with garlic sautéed in olive oil, red pepper flakes, fresh parsley, and perfectly cooked spaghetti. This quick and easy recipe delivers a silky, aromatic sauce with just a few ingredients, perfect for a satisfying meal in about 20 minutes.
Ingredients
Scale
Spaghetti
- 8 oz spaghetti
Sauce
- 4 cloves fresh garlic, minced
- 1/3 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/4 cup fresh parsley, chopped
- Salt, to taste
Instructions
- Cook Spaghetti: Boil a large pot of salted water and cook the spaghetti until al dente, about 8-10 minutes, then reserve some pasta water and drain the pasta.
- Sauté Garlic: In a skillet over medium heat, warm the olive oil and sauté the minced garlic until it becomes golden brown, roughly 1-2 minutes, being careful not to burn it.
- Add Red Pepper Flakes: Stir in the red pepper flakes and cook for an additional 30 seconds to infuse the oil with spice.
- Toss Pasta: Add the drained spaghetti to the skillet, tossing well with the garlic oil. Gradually add reserved pasta water to create a silky and cohesive sauce.
- Finish and Season: Remove the skillet from heat, stir in the chopped parsley and salt to taste for freshness and seasoning.
- Serve: Serve immediately, optionally drizzling extra olive oil over the top for enhanced flavor and richness.
Notes
- For a milder dish, reduce or omit the red pepper flakes.
- Use fresh garlic for the best flavor; avoid pre-minced garlic as it can burn quickly.
- Reserve pasta water to adjust sauce consistency and help the sauce adhere to the pasta.
- Garnish with freshly grated Parmesan if not keeping it vegan.
- Serve immediately to enjoy the dish at its best texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
