📝 About This Recipe
Hailing from the heart of Naples, Spaghetti Aglio e Olio is the ultimate testament to the beauty of Italian simplicity. This dairy-free masterpiece relies on the emulsification of golden olive oil, pungent garlic, and starchy pasta water to create a silky, luxurious sauce without a drop of cream or butter. It is a rustic, aromatic, and deeply satisfying dish that transforms pantry staples into a gourmet experience in under twenty minutes.
🥗 Ingredients
The Pasta
- 1 pound Spaghetti (high-quality bronze-cut preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Aromatic Base
- 1/2 cup Extra Virgin Olive Oil (use the best quality available)
- 8 to 10 cloves Fresh Garlic (very thinly sliced into translucent slivers)
- 1 teaspoon Red Pepper Flakes (adjust based on heat preference)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finishers
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 piece Lemon (freshly squeezed juice)
- 1 cup Pasta Cooking Water (reserved from the pot)
- 1 pinch Flaky Sea Salt (for final seasoning)
👨🍳 Instructions
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1
Fill a large pot with 6 quarts of water and bring 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 like the sea; this is your only chance to season the pasta itself.
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3
Add the spaghetti to the boiling water. Stir occasionally to prevent sticking and cook for 1-2 minutes less than the package directions suggest for 'al dente'.
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4
While the pasta cooks, place a large, heavy-bottomed skillet or sauté pan over cold heat. Add the extra virgin olive oil and the sliced garlic.
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5
Turn the heat to medium-low. Warming the garlic and oil together allows the garlic to infuse the oil deeply without burning.
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6
Cook the garlic slowly, stirring frequently. You are looking for a pale golden straw color. If it turns dark brown, it will be bitter and you must restart.
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7
When the garlic is just beginning to turn golden (about 5 minutes), add the red pepper flakes and freshly cracked black pepper. Toast for 30 seconds.
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8
Carefully ladle about 1/2 cup of the starchy pasta cooking water into the skillet with the oil. Be careful as it may splatter. Whisk or swirl to create a cloudy emulsion.
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9
Using tongs, transfer the undercooked spaghetti directly from the boiling water into the skillet. Do not drain the pasta in a colander; you want that extra moisture.
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10
Increase the skillet heat to medium-high. Toss the pasta vigorously in the oil and water mixture for 1-2 minutes until the liquid reduces and coats each strand in a glossy sauce.
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11
Remove the pan from the heat. This is crucial to keep the parsley vibrant and prevent the oil from breaking.
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12
Stir in the chopped parsley and the squeeze of fresh lemon juice. The acidity of the lemon cuts through the richness of the oil perfectly.
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13
If the pasta looks dry, add another splash of the reserved pasta water and toss again until it reaches a silky consistency.
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14
Taste and add a pinch of flaky sea salt if needed. Serve immediately while piping hot.
💡 Chef's Tips
Never use jarred minced garlic; the flavor is too harsh and lacks the sweetness of fresh cloves. Always reserve more pasta water than you think you need before draining. Use a high-quality 'cold-pressed' olive oil as it provides the primary flavor profile of the dish. If the garlic starts to brown too quickly, immediately add a splash of pasta water to the pan to drop the temperature. For a dairy-free 'parmesan' effect, toast some breadcrumbs in a separate pan with a little oil and salt to sprinkle on top.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or Vermentino to balance the garlic and spice. Serve alongside a simple arugula salad with a light balsamic vinaigrette. Accompany with charred broccolini or roasted asparagus for a complete meal. Provide extra red pepper flakes on the table for those who prefer a more intense 'caliente' kick. Enjoy with a thick slice of crusty sourdough bread to mop up the remaining garlic oil.