Kitchen Recipe Collection
Italian Spaghetti Aglio e Olio
The ultimate minimalist Italian pasta. Spaghetti tossed in a fiery, garlic-infused olive oil sauce, emulsified with starchy pasta water.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- spaghetti
- extra virgin olive oil
- garlic cloves (thinly sliced)
- red pepper flakes (peperoncino)
- fresh parsley (finely chopped)
- salt
Equipment
- Large pot
- Large skillet
- Tongs
Instructions
- 1
Boil Water
Bring a large pot of heavily salted water to a rolling boil.
- 2
Cook Pasta
Add the spaghetti and cook until just shy of al dente (about 2 minutes less than the package instructions). It will finish cooking in the sauce.
- 3
Infuse Oil
While the pasta cooks, pour the olive oil into a large, cold skillet. Add the thinly sliced garlic and red pepper flakes.
- 4
Sizzle Gently
Turn the heat to medium-low. Let the garlic slowly come to a gentle sizzle. Cook for 2-3 minutes until it turns a very pale blond color. Do NOT let it brown.
- 5
Stop the Cooking
Once the garlic is pale gold, immediately add a ladleful (about 1/2 cup) of the starchy pasta water to the skillet to stop the garlic from frying. The oil will bubble furiously.
- 6
Transfer Pasta
Using tongs, drag the undercooked spaghetti directly from the boiling water into the skillet with the oil and garlic.
- 7
Emulsify
Turn the heat under the skillet to high. Toss and stir the pasta vigorously. The starches from the pasta water and the olive oil will emulsify into a creamy, creamy sauce.
- 8
Add Parsley
Add the finely chopped fresh parsley and continue tossing for another minute until the pasta is perfectly al dente and coated in the glossy sauce.
- 9
Serve
Serve immediately. There should be no pool of oil at the bottom of the plate, only a coating on the noodles.
Cooking Tips
- Starting the garlic in cold oil is crucial. It slowly draws out the flavor without burning it.
- The rigorous tossing in the pan with pasta water is what creates the sauce. If you just pour the oil over drained pasta, it will be greasy.
Variations
- Add Anchovies: Melt 2-3 anchovy fillets into the hot oil before adding the garlic for a deeper umami flavor.
Chef's Notes & Storage
- A classic 'spaghettata di mezzanotte' (midnight spaghetti) eaten after a night out, but equally popular for a quick lunch.
Nutrition Estimate
410 calories · 9g protein · 55g carbs · 16g fat · 3g fiber per serving
