Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

Garlic slowly bronzed in olive oil forms the base of this simple, peppery pasta.

Total 30 min Makes 4 servings Calories 480/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This Roman classic relies on just a handful of pantry staples: garlic, olive oil, red pepper flakes, and parsley. The garlic is cooked low and slow until golden and sweet, then tossed with starchy pasta water to form a light, glossy sauce. It comes together in under 30 minutes, making it an easy weeknight dinner or late-night staple.

Ingredients

  • 1 pound spaghetti
  • 1/2 cup extra-virgin olive oil
  • 8 garlic cloves, thinly sliced
  • 1 teaspoon red pepper flakes
  • 1/3 cup fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 1 black pepper, to taste
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving

Method

  1. Bring a large pot of water to a boil over high heat and season generously with the kosher salt.

  2. Add the spaghetti to the boiling water and cook until al dente, stirring occasionally.

  3. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and cook, stirring frequently, until the garlic turns pale gold and fragrant, 5 to 6 minutes. Watch closely to avoid burning.

  4. Stir in the red pepper flakes and cook for 30 seconds, just until fragrant.

  5. Reserve 1 cup of the pasta cooking water, then drain the spaghetti.

  6. Add the drained spaghetti directly to the skillet with the garlic oil, along with 1/2 cup of the reserved pasta water. Toss over medium-low heat until the pasta is well coated and the sauce looks glossy, about 2 minutes, adding more pasta water as needed to loosen.

  7. Remove from heat and stir in the parsley and Parmesan cheese. Season with black pepper and additional salt to taste.

  8. Divide among plates and serve immediately with extra Parmesan on top.

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    Spaghetti Aglio e Olio

    This Roman classic relies on just a handful of pantry staples: garlic, olive oil, red pepper flakes, and parsley. The garlic is cooked low and slow until golden and sweet, then tossed with starchy pasta water to form a light, glossy sauce. It comes together in under 30 minutes, making it an easy weeknight dinner or late-night staple.

    30 min 4 servings 480 cal

    Ingredients

    • 1 pound spaghetti
    • 1/2 cup extra-virgin olive oil
    • 8 garlic cloves, thinly sliced
    • 1 teaspoon red pepper flakes
    • 1/3 cup fresh parsley, chopped
    • 1 teaspoon kosher salt
    • 1 black pepper, to taste
    • 1/2 cup freshly grated Parmesan cheese, plus more for serving

    Method

    1. 1

      Bring a large pot of water to a boil over high heat and season generously with the kosher salt.

    2. 2

      Add the spaghetti to the boiling water and cook until al dente, stirring occasionally.

    3. 3

      While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and cook, stirring frequently, until the garlic turns pale gold and fragrant, 5 to 6 minutes. Watch closely to avoid burning.

    4. 4

      Stir in the red pepper flakes and cook for 30 seconds, just until fragrant.

    5. 5

      Reserve 1 cup of the pasta cooking water, then drain the spaghetti.

    6. 6

      Add the drained spaghetti directly to the skillet with the garlic oil, along with 1/2 cup of the reserved pasta water. Toss over medium-low heat until the pasta is well coated and the sauce looks glossy, about 2 minutes, adding more pasta water as needed to loosen.

    7. 7

      Remove from heat and stir in the parsley and Parmesan cheese. Season with black pepper and additional salt to taste.

    8. 8

      Divide among plates and serve immediately with extra Parmesan on top.