Spaghetti Aglio e Olio Recipe (Garlic with Oil Pasta)
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 -6 servings
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Calories
665 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Spaghetti Aglio e Olio Recipe (Garlic with Oil Pasta)
Description
This recipe involves cooking spaghetti in salted water until al dente, while garlic and crushed red pepper flakes are gently fried in olive oil to infuse the oil with their aroma and flavor. The key is to cook the garlic until golden but not burnt to avoid bitterness. Once the pasta is drained, it is transferred directly into the skillet with the flavored oil, and tossed with reserved pasta water added gradually to achieve a smooth sauce that clings well to the noodles.
Optional parsley adds a fresh, bright note when sprinkled over the finished dish. The resulting texture features pasta coated in a glossy, fragrant sauce with subtle spicy warmth and tender bite.
Portion control of the garlic and red pepper flakes allows adjustment of flavor intensity and heat according to preference. Using high-quality extra-virgin olive oil and fresh garlic improves the depth of the sauce. The reserved starchy pasta water helps bind the sauce to the noodles for a cohesive finish.
Ingredients
- 16 ounces spaghetti about 450 grams
- 1/2 cup extra-virgin olive oil
- 4-6 cloves garlic very thinly sliced (adjust amount to your preference)
- ¼ - 1 teaspoon crushed red pepper flakes adjust to your spice preference, or Italian peperoncini
- salt for pasta water
- parsley optional, chopped, for topping
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about a cup of pasta cooking water before draining the pasta.
- Sauté the Garlic and Red Pepper Flakes: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic slices and crushed red pepper flakes. Cook for 1-2 minutes, stirring frequently, until the garlic is golden brown but not burnt. Adjust the heat if needed to prevent burning, or take off the heat, until the pasta is done cooking.
- Combine Pasta and Sauce: Once the pasta is cooked, use tongs to transfer it directly from the pot to the skillet with the red pepper garlicky oil. Toss the pasta in the garlic and oil mixture, ensuring each strand is coated evenly. Add the reserved pasta water, a little at a time, until you achieve your desired sauce consistency- I find 1/2 cup is perfect. Toss over low heat for 1-2 minutes until the sauce is smooth and coats the pasta completely.
- Serve the Aglio e Olio spaghetti immediately. Sprinkle with finely chopped Italian parsley if desired. Enjoy!
Notes
- Use quality extra-virgin olive oil, fresh garlic, and good pasta to maximize flavor.
- Cook garlic just until golden and fragrant to avoid bitterness from burning.
- Adjust crushed red pepper flakes to suit your preferred level of spiciness.
- Cook pasta al dente for optimal texture, testing slightly before recommended time.
- Reserve pasta cooking water to thin the sauce and help it adhere to the noodles.
- Transfer the pasta directly to the oil while still hot to ensure even coating and flavor absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Calories | 665kcal | 33% |
| Carbohydrates | 86g | 29% |
| Protein | 15g | 30% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 20g | 100% |
| Sodium | 16mg | 1% |
| Potassium | 275mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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