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Aglio e Olio (Garlic Oil Spaghetti) Recipe

Aglio e Olio (Garlic Oil Spaghetti)

Aglio e Olio, the Italian classic known as Garlic Oil Spaghetti, is a simple yet delightful dish that showcases the beauty of minimalism in cooking. With just a handful of ingredients, this pasta dish bursts with flavor and is a testament to the idea that sometimes, less is more.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Aglio e Olio
  • 400 g spaghetti
  • 6 cloves garlic thinly sliced
  • 100 ml extra virgin olive oil
  • 1 tsp red pepper flakes adjust to taste
  • Salt
  • Fresh parsley
  • Grated Parmesan cheese

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Wooden Spoon or Spatula
  • Measuring Cup
  • Sharp Knife
  • Cutting Board

Method
 

  1. Step 1: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
  2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes. Cook for about 2-3 minutes, stirring frequently, until the garlic turns golden brown.
  3. Step 3: Add the drained spaghetti to the skillet and toss it in the garlic oil mixture. If the pasta is dry, gradually add some reserved pasta water to achieve the desired consistency.
  4. Step 4: Season the pasta with salt as needed and toss in the chopped fresh parsley.
  5. Step 5: Plate the spaghetti immediately, garnishing with additional parsley and grated Parmesan cheese if desired.

Notes

Aglio e Olio is naturally vegetarian and can easily be made vegan by omitting cheese or using a plant-based alternative. Experiment with adding vegetables or proteins for variations.