Spaghetti Aglio e Olio
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
788 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti Aglio e Olio
Description
This recipe starts with cooking dried spaghetti in salted boiling water until al dente, preserving the pasta's firm texture. Garlic is thinly sliced and gently cooked in extra-virgin olive oil over medium-low heat until it turns lightly golden, which imparts a mellow garlic flavor without bitterness. Red pepper flakes are added for subtle heat.
After cooking, the drained spaghetti is combined with the garlic-infused oil, reserved pasta water, and salt in the skillet, cooking briefly to allow the sauce to coat the pasta smoothly. Freshly chopped Italian parsley is mixed in to provide a fresh herbal note. The dish is finished with grated Parmigiano Reggiano, which melts into the pasta, enriching it with umami and a slight creaminess.
Spaghetti Aglio e Olio is a straightforward yet flavorful pasta prepared primarily with pantry staples. It suits a light meal or side, particularly when paired with simple salads or vegetables. The technique demonstrates how careful attention to timing and gentle cooking bring out the best in few ingredients.
Ingredients
- 1 tablespoon + 3/4 teaspoon salt divided
- 1 pound spaghetti 16 oz, dried
- ½ cup extra-virgin olive oil
- ⅓ cup garlic thinly sliced, from about 8 cloves
- ½ teaspoon red pepper flakes crushed, plus more for serving
- ⅓ cup Italian parsley fresh, finely chopped
- ¾ cup Parmigiano Reggiano cheese freshly grated, or Pecorino Romano cheese, plus more for serving
Instructions
- Cook the Spaghetti: Bring a large pot of water and 1 tablespoon of the salt to a boil. Add the spaghetti and cook, stirring occasionally, until it is al dente, 10 to 12 minutes. Before draining, reserve 1½ cups of the pasta cooking water. Then, drain the spaghetti.
- Prepare the Sauce: In a cold skillet large enough to hold the pasta (a 12-inch sauté pan is ideal), combine the olive oil and garlic. Cook over medium heat until the garlic begins to sizzle. Then, immediately reduce the heat to medium-low and continue cooking, stirring frequently, until the garlic turns lightly golden, 3 to 4 minutes. Be careful not to let the garlic burn. Remove the skillet from the heat and stir in the red pepper flakes. Add about ½ cup of the reserved pasta water to the skillet to stop the garlic from cooking further.
- Combine the Pasta and Sauce: Add the drained pasta to the skillet with the garlic oil, along with ¾ cup of the reserved cooking water and the remaining ¾ teaspoon of salt. Cook over medium-high heat, stirring constantly, until the pasta absorbs some of the sauce, 1 to 2 minutes. Add the remaining reserved cooking water if the pasta seems dry.
- Finish and Serve: Right before serving, add the chopped parsley and grated cheese to the pasta. Stir until the pasta is well coated and the sauce becomes creamy. Serve immediately, passing additional cheese at the table. Note that if the pasta sits too long in the pan after adding the cheese, the heat may cause the cheese to congeal and stick to the pan. While this isn't a major issue, to prevent it, serve the pasta right away, or transfer it to a serving bowl if there might be a delay before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 788 kcal
% Daily Value*
| Calories | 788kcal | 39% |
| Carbohydrates | 90g | 30% |
| Protein | 26g | 52% |
| Fat | 36g | 55% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 19mg | 6% |
| Sodium | 430mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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