📝 About This Recipe
Born in the heart of Naples, Spaghetti Aglio e Olio is the ultimate testament to the beauty of Italian simplicity, transforming humble pantry staples into a masterpiece of flavor. This dish celebrates the golden harmony of toasted garlic and premium olive oil, accented by a subtle heat that dances on the palate. It is a rustic, soul-warming pasta that proves you don't need a long list of ingredients to create a sophisticated, restaurant-quality meal.
🥗 Ingredients
The Pasta
- 1 pound Spaghetti (high-quality bronze-cut dried pasta)
- 2 tablespoons Kosher Salt (for the pasta water)
- 6 quarts Water (to boil the pasta)
The Aromatics
- 1/2 cup Extra Virgin Olive Oil (use the best quality cold-pressed oil available)
- 8 to 10 cloves Fresh Garlic (thinly sliced into translucent slivers)
- 1 teaspoon Red Pepper Flakes (adjust based on spice preference)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
The Finishing Touches
- 1/2 piece Lemon Juice (freshly squeezed for brightness)
- 1/4 cup Pecorino Romano or Parmesan (freshly grated (optional, for a non-traditional twist))
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 cup Pasta Cooking Water (reserved from the pot)
👨🍳 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.
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3
Add the spaghetti to the boiling water. Stir occasionally to prevent the strands from sticking together.
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4
While the pasta cooks, place a large cold skillet on the stove. Add the extra virgin olive oil and the thinly sliced garlic slivers.
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5
Turn the heat to medium-low. Warming the garlic and oil together from a cold start allows the garlic to infuse the oil deeply without burning.
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6
Cook the garlic slowly for about 5-8 minutes, stirring frequently. You are looking for a pale golden blonde color—do not let it turn dark brown or it will taste bitter.
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7
Add the red pepper flakes to the oil and garlic mixture. Toast them for 30-60 seconds until they become fragrant.
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8
Check your pasta. Remove it from the water when it is 1-2 minutes away from being perfectly 'al dente' (it should still have a firm bite in the center).
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9
Crucial Step: Before draining, carefully ladle out about 1 cup of the starchy pasta cooking water and set it aside.
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10
Drain the pasta and add it directly into the skillet with the garlic and oil. Increase the skillet heat to medium.
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11
Pour in 1/2 cup of the reserved pasta water. Toss vigorously with tongs for 1-2 minutes. This creates an emulsified sauce that coats every strand.
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12
Add the chopped parsley and a squeeze of fresh lemon juice. Continue tossing until the sauce has thickened and the pasta is perfectly tender.
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13
Remove from heat. If the pasta looks dry, add a splash more of the reserved pasta water.
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14
Season with freshly cracked black pepper and serve immediately in warmed bowls, topped with grated cheese if desired.
💡 Chef's Tips
Always use fresh garlic; pre-peeled or jarred garlic lacks the essential oils needed for this sauce. Slicing the garlic into thin slivers rather than mincing it prevents it from burning too quickly and provides a better texture. Don't skip the pasta water; the starch in the water is the secret ingredient that binds the oil to the pasta. If your garlic accidentally turns dark brown or black, discard it and start over—the bitterness will ruin the entire dish. Use a bronze-cut pasta if possible, as the rougher surface area helps the oil and garlic sauce cling to the noodles.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or Vermentino to balance the richness of the oil. Serve alongside a simple arugula salad with a light lemon vinaigrette. Accompany with crusty warm ciabatta bread to mop up any leftover garlic oil. For a protein boost, top with pan-seared shrimp or scallops. A side of roasted broccolini with a pinch of sea salt complements the garlic flavors perfectly.