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Spaghetti Aglio e Olio
5 from 15 votes

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a classic pasta dish featuring al dente spaghetti tossed in olive oil infused with lightly golden garlic and red pepper flakes. Fresh Italian parsley adds herbal brightness, and freshly grated Parmigiano Reggiano cheese contributes salty richness. The reserved pasta water helps create a silky sauce binding the ingredients. This dish is cherished for its simple ingredients delivering clean, balanced flavors.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Calories: 788 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 788

% 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.