Spaghetti Aglio e Olio

Name: Spaghetti Aglio e Olio
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g Spaghetti; 6 cloves of Garlic, thinly sliced; 80ml Extra Virgin Olive Oil; 1 tsp Red Pepper Flakes, peperoncino; 2 tbsp Flat-Leaf Parsley, finely chopped; 1 1/2 tbsp Coarse Sea Salt, for the pasta water; 120ml Water, reserved pasta cooking water

Spaghetti Aglio e Olio is a classic, elegant Italian dish of al dente pasta tossed with fragrant garlic-infused olive oil, a hint of heat, and bright parsley. Ready in under 20 minutes, it’s simple, satisfying, and perfect for a quick weeknight dinner or a minimalist dinner party.

Spaghetti Aglio e Olio is a classic, elegant Italian dish of al dente pasta tossed with fragrant garlic-infused olive oil, a hint ... Show more

Traditional Italian Recipe

Health Grade

D · Occasional

Rating

4.4

Time

20 min

Price

0,33 €

Calories

544 kcal

vegan

budget

low calorie

quick

easy

meal prep

Method

Prep the aromatics

Rinse and dry the Flat-Leaf Parsley, strip the leaves from any tough stems, and finely chop them. Peel the Garlic cloves and slice them very thinly so they soften evenly in the oil.

Boil the pasta

Bring a large pot of water to a rolling boil, season it well with the Coarse Sea Salt, and add the Spaghetti. Cook until just al dente, 8 to 10 minutes, then scoop out 120 ml of reserved pasta cooking water before draining.

Cook the garlic oil

Warm the Extra Virgin Olive Oil in a large skillet over medium-low heat. Add the sliced garlic and Red Pepper Flakes, and cook, stirring often, until the garlic is pale gold and fragrant, 2 to 3 minutes. Take the pan off the heat as soon as the garlic starts to color too deeply.

Toss and serve

Add the drained spaghetti to the skillet and toss vigorously, adding the reserved pasta cooking water a splash at a time until the oil turns silky and coats every strand. Fold in the chopped parsley and serve immediately.