📝 About This Recipe
Born in the heart of Naples, Spaghetti Aglio e Olio is the ultimate testament to Italian culinary minimalism, proving that a handful of pantry staples can create a masterpiece. This dish celebrates the marriage of golden, toasted garlic and premium extra virgin olive oil, emulsified into a silky sauce that clings to every strand of al dente pasta. It is a rustic, soul-warming classic that is as perfect for a quick weeknight dinner as it is for a late-night feast after a long evening out.
🥗 Ingredients
The Pasta
- 1 pound Spaghetti (high-quality bronze-die extruded if possible)
- 2 tablespoons Kosher Salt (for the pasta water)
The Aromatic Base
- 1/2 cup Extra Virgin Olive Oil (use the highest quality oil you have)
- 8-10 cloves Fresh Garlic (thinly sliced into translucent slivers)
- 1 teaspoon Red Pepper Flakes (adjust to your preferred heat level)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
The Finishing Touches
- 1 cup Pasta Cooking Water (reserved from the boiling pot)
- 1/2 piece Lemon (freshly squeezed for a bright finish)
- 1/4 cup Parmigiano-Reggiano (freshly grated (optional, for non-traditionalists))
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot containing 6 quarts of water to a rolling boil over high heat.
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2
Once boiling, add the 2 tablespoons of kosher salt. The water should taste seasoned like the sea; this is your only chance to flavor the pasta itself.
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3
Add the spaghetti to the boiling water. Stir immediately and occasionally to prevent the strands from sticking together.
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4
While the pasta cooks, place a large, heavy-bottomed skillet over cold heat and add the extra virgin olive oil and the sliced garlic.
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5
Turn the heat to medium-low. By starting the garlic in cold oil, you infuse the oil deeply without burning the delicate slices.
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6
Cook the garlic slowly for about 5-8 minutes, stirring frequently. Watch for the garlic to turn a pale golden blonde; do not let it turn dark brown or it will become bitter.
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7
Add the red pepper flakes to the oil and cook for another 30-60 seconds to toast the spice and release its color into the oil.
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8
Just before the pasta reaches 'al dente' (usually 2 minutes before the package instructions), use a measuring cup to carefully scoop out 1 cup of the starchy pasta water.
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9
Drain the pasta (or use tongs to transfer it directly to the skillet) when it still has a firm bite in the center.
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10
Add about 1/2 cup of the reserved pasta water to the skillet with the oil and garlic. Increase the heat to medium-high.
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11
Toss the pasta vigorously in the skillet for 1-2 minutes. The starch in the water will emulsify with the oil to create a creamy, glossy sauce.
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12
Remove the skillet from the heat. Stir in the chopped parsley, lemon juice, and black pepper. The residual heat will soften the parsley without losing its vibrant color.
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13
If the pasta looks dry, add another splash of the reserved pasta water until it looks silky and luscious.
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14
Garnish with freshly grated Parmigiano-Reggiano if desired and serve immediately while steaming hot.
💡 Chef's Tips
Never use pre-minced garlic from a jar; the flavor is far too harsh for this delicate dish. Slicing the garlic into thin 'chips' rather than mincing it allows for a more controlled infusion and a beautiful presentation. The 'emulsification' step is key—vigorously tossing the pasta with the water and oil creates the sauce's body. Don't over-salt the sauce itself, as the pasta water and optional cheese will provide plenty of sodium. If you burn the garlic, throw it out and start over; there is no way to mask the bitterness in such a simple recipe.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or Vermentino to cut through the richness of the olive oil. Serve alongside a simple arugula salad with a light lemon vinaigrette. A basket of warm, crusty ciabatta bread is perfect for mopping up the leftover garlic oil. For an extra touch of luxury, top with toasted breadcrumbs (pangrattato) for added texture. Follow the meal with a light espresso to balance the pungent garlic notes.