Spaghetti Aglio e Olio is a classic Italian pasta dish known for its simplicity and rich flavor, proving that sometimes the simplest ingredients can deliver the most satisfying meals. Originating from Naples,
Ingredients
- 400g (14 oz) spaghetti
- 6-8 garlic cloves, thinly sliced
- ⅓ cup extra-virgin olive oil
- 1 tsp red pepper flakes (adjust to taste)
- Salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup fresh parsley, chopped (optional)
- Freshly grated Parmesan cheese (optional)
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
- Prepare the sauce: In a large skillet, heat the olive oil over medium heat. Add the garlic slices and cook until golden and fragrant (about 2 minutes). Be careful not to burn the garlic, as this will make it bitter.
- Add the spice: Add red pepper flakes and stir for another 30 seconds to release their flavor into the oil.
- Combine pasta and sauce: Add the drained spaghetti to the skillet, tossing to coat each strand with the garlicky oil. If the pasta seems dry, add a bit of the reserved pasta water to achieve your desired consistency.
- Season and garnish: Season with salt and black pepper. Sprinkle with fresh parsley and Parmesan cheese, if desired, and toss well.
- Serve: Transfer to plates and enjoy this flavorful, minimalist Italian pasta dish while it’s hot!
