Description
A classic Italian pasta dish featuring spaghetti tossed in a fragrant garlic and olive oil sauce with a hint of red pepper flakes and fresh parsley. Simple, quick, and flavorful, this Spaghetti Aglio e Olio is perfect for a satisfying meal ready in just 20 minutes.
Ingredients
Scale
Pasta
- 8 oz spaghetti
Sauce
- 4 cloves fresh garlic, minced
- 1/3 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/4 cup fresh parsley, chopped
- Salt, to taste
Instructions
- Cook Spaghetti: Boil a large pot of salted water and cook the spaghetti until al dente, approximately 8-10 minutes. This ensures the pasta is tender with a slight bite.
- Sauté Garlic: In a skillet over medium heat, warm the extra virgin olive oil and add the minced garlic. Cook for 1-2 minutes until the garlic turns a golden brown, releasing a rich aroma.
- Add Red Pepper Flakes: Stir in the red pepper flakes and cook for an additional 30 seconds, allowing the spice to infuse the oil.
- Toss Pasta with Sauce: Reserve some pasta cooking water before draining the spaghetti. Add the drained pasta to the skillet with the garlic oil mixture. Toss to coat the spaghetti thoroughly, adding reserved pasta water gradually to create a silky, smooth sauce.
- Finish with Parsley and Seasoning: Remove the skillet from heat, then stir in the chopped fresh parsley and salt to taste, enhancing the dish with fresh herbaceous and savory notes.
- Serve: Plate the spaghetti immediately and optionally drizzle with a little extra olive oil for added richness and flavor.
Notes
- Adjust red pepper flakes to your preferred spice level.
- Use fresh garlic for the best flavor; avoid burning it to prevent bitterness.
- Reserve pasta water to help emulsify the sauce for a better texture.
- Fresh parsley brightens and balances the dish but can be omitted if unavailable.
- Serve with grated Parmesan cheese if not avoiding dairy.
