Spaghetti Aglio e Olio Recipe – Italian Special
Spaghetti with Garlic and Olive Oil, known in Italy as Spaghetti Aglio e Olio, is a quintessential Italian dish celebrated for its simplicity and bold flavors. Originating from the region of Campania, this classic pasta dish features a harmonious blend of al dente spaghetti, aromatic garlic, and rich extra virgin olive oil. Enhanced with a touch of red pepper flakes for a hint of heat, it’s a perfect example of how minimal ingredients can come together to create a truly satisfying and elegant meal. Ideal for a quick weeknight dinner or a refined yet simple pasta course, Spaghetti Aglio e Olio embodies the essence of Italian culinary tradition.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Spaghetti Aglio e Oliooccoli Pasta Ingredients:
- 12 oz (340g) spaghetti
- 1/2 cup extra virgin olive oil
- 4-6 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes (adjust to taste)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
- Grated Parmesan cheese (optional, for serving)
How to make Spaghetti Aglio e Olio:
Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
Reserve 1/2 cup of pasta cooking water, then drain the spaghetti and set aside.
Prepare the Garlic Oil: While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the thinly sliced garlic and red pepper flakes. Cook gently, stirring frequently, until the garlic is golden and fragrant but not burned, about 2-3 minutes.
Combine Pasta and Garlic Oil: Add the cooked spaghetti to the skillet with the garlic oil. Toss well to coat the pasta in the oil and garlic.
If the pasta seems dry, add a bit of the reserved pasta cooking water, a tablespoon at a time, until you achieve the desired consistency.
Season and Serve: Season with salt and freshly ground black pepper to taste.
If desired, stir in chopped fresh parsley for added color and flavor.
Serve hot, with grated Parmesan cheese on the side if you like.
Recipe Notes:
Garlic: Keep a close eye on the garlic as it cooks; it can go from golden to burnt very quickly.
Pasta Water: The reserved pasta water helps to create a silky sauce by adding a bit of starch to the olive oil.
Variations: You can add sautéed mushrooms, cherry tomatoes, or a squeeze of lemon juice for extra flavor variations.
