Spaghetti aglio e olio
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 people
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Calories
611 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti aglio e olio
Description
This Spaghetti aglio e olio recipe uses a classic approach where spaghetti is boiled in salted water until al dente, with a portion of the cooking water reserved. Meanwhile, olive oil is gently heated with sliced garlic over medium heat until softened but not browned, ensuring a mellow garlic flavor without bitterness. The drained pasta is then combined with the garlic oil and fresh chopped parsley. Some of the reserved pasta water can be added to loosen or emulsify the sauce for better coating and a slight silkiness.
The resulting pasta is light, relying on quality olive oil and fresh parsley for brightness, with the garlic providing subtle fragrance and mild pungency. The texture balances tender pasta with flavors infused through the oil.
This dish is best served immediately while warm, and pairs well as a simple standalone meal or alongside vegetables or proteins. Variations on pasta type are possible, including linguine or vermicelli, or gluten-free pasta alternatives if desired.
Precautions include controlling heat carefully to avoid garlic browning, which can impart bitterness. The starches in reserved pasta water help bind the oil and create a slight sauce consistency, which can be adjusted by reducing the sauce over heat if needed.
Ingredients
- 14 oz spaghetti
- 3 cloves garlic peeled and sliced
- ½ cup extra virgin olive oil
- 1 handful parsley chopped, fresh
- salt to taste (and for the pasta water)
Instructions
- Bring a large pot of water to a boil. Once boiling, season with salt and bring it to a boil. Add the pasta and cook until al dente. Before draining the pasta, reserve half a cup of the pasta water, then drain the pasta.
- While the pasta is cooking, heat up extra virgin olive oil in a large sauté pan over medium heat. Add the garlic, allowing it to soften for about 2-3 minutes.
- Once the garlic is softened, turn off the heat. Mix in drained pasta and parsley to the sauté pan. If desired, also mix in half of the reserved pasta water.
- Season to taste with salt and serve immediately.
Notes
- If the garlic begins to brown, reduce the heat by temporarily removing the pan from the heat source, then resume cooking gently.
- The starch in the reserved pasta water helps thicken the oil to create an effective sauce consistency.
- You can substitute other long pasta such as linguine or vermicelli; gluten-free pasta also works to adapt for dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611kcal | 31% |
| Carbohydrates | 75g | 25% |
| Protein | 13g | 26% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Sodium | 7mg | 0% |
| Potassium | 236mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 84IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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