Description
A classic Italian pasta dish, Spaghetti Aglio e Olio combines simple ingredients like garlic, olive oil, and red pepper flakes for a quick, flavorful meal that’s ready in just 20 minutes. Perfect for a comforting dinner with a spicy kick and fresh herbaceous notes.
Ingredients
Scale
Pasta
- 8 oz spaghetti
Garlic Oil Sauce
- 4 cloves fresh garlic, minced
- 1/3 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt, to taste
Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- Cook Spaghetti: Boil a large pot of salted water and cook the spaghetti until al dente, about 8-10 minutes. Drain the pasta, reserving some pasta water for later use.
- Prepare Garlic Oil: In a skillet over medium heat, warm the extra virgin olive oil. Add the minced garlic and sauté until golden brown, approximately 1-2 minutes, being careful not to burn it.
- Add Spice: Stir in the red pepper flakes and cook for another 30 seconds to infuse the oil with a subtle heat.
- Toss Pasta: Add the drained spaghetti to the skillet with the garlic oil. Gradually toss the pasta and add reserved pasta water as needed to create a silky, smooth sauce coating the noodles.
- Finish and Season: Remove the skillet from heat and stir in the chopped fresh parsley. Season with salt to taste, mixing well to combine the flavors.
- Serve: Serve the pasta immediately, optionally drizzling with extra olive oil for added richness.
Notes
- Reserve pasta water when draining spaghetti; it helps emulsify the sauce and adds silkiness.
- Adjust red pepper flakes according to your preferred level of spiciness.
- Use fresh garlic for the best flavor and avoid burning it to prevent bitterness.
- For a richer taste, drizzle extra virgin olive oil over the finished dish before serving.
- This dish is best enjoyed immediately for optimal texture and flavor.
