Authentic Spaghetti Aglio e Olio
User Reviews
5
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Prep Time
2 mins
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Cook Time
10 mins
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Total Time
12 mins
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Servings
4 servings
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Calories
291 kcal
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Course
Main Course
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Cuisine
Italian
Authentic Spaghetti Aglio e Olio
Description
This recipe for Authentic Spaghetti Aglio e Olio begins with boiling spaghetti until two minutes shy of al dente. Meanwhile, olive oil is gently warmed with minced garlic and hot pepper flakes or fresh chopped chili, taking care to avoid burning the garlic. Fresh parsley is added briefly for herbaceous notes.
The pasta is then added to the pan along with reserved pasta water. It is tossed over medium heat to finish cooking and develop a silky, slightly thickened sauce that clings to the noodles. The balance of spicy heat from the chili, fragrant garlic, and fresh parsley enhances the simple olive oil base.
Traditionally served with spaghetti only, the dish pairs well with a sprinkle of grated pecorino cheese as an optional garnish. It is best enjoyed freshly made but can be stored and reheated gently for up to two days.
Ingredients
- ¼ cup olive oil
- 3 cloves garlic minced
- 1/2 - 1 teaspoon hot pepper flakes or 1 hot pepper (more if desired
- 1-2 tablespoons parsley fresh, finely chopped
- 3-4 cups spaghetti cooked (6-8 ounces dry
- ¼ cup water reserved pasta water
Instructions
- In a large pot of boiling salted water cook the very pasta al dente (2 minutes before al dente)
- If you are using fresh pepper, then slice it down the middle, remove the seeds and chop. You can use both dry and fresh if you prefer, that's what I do.
- Two minutes before pasta is cooked as per package instructions, in a large deep frying pan add the olive oil, garlic and hot pepper flakes or pepper, cook on medium heat for about 1-2 minutes. Stirring occasionally (being careful not to let anything burn). If pasta is not yet cooked then remove from heat.
- Replace on the heat, add half the parsley, and cook for a few seconds.
- Then add the pasta and the reserved pasta water. Toss together continuously while cooking on medium heat for 2-3 minutes until the pasta is al dente and the water has evaporated. Serve immediately with the remaining fresh parsley if desired. Enjoy!
Notes
- Use good quality spaghetti and follow package cooking times closely, aiming to achieve al dente texture.
- Traditional recipe uses only spaghetti; other pasta shapes are not typical.
- Optional pecorino cheese can be added regionally but is not mandatory.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in a skillet with a little oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 15mg | 1% |
| Potassium | 76mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 307IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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