Flavorful Spaghetti Aglio e Olio
A classic Italian pasta dish featuring spaghetti tossed in fragrant garlic, red pepper flakes, and heart-healthy olive oil. Finished with Parmesan and fresh parsley, this simple, quick, and satisfying meal is perfect for busy weeknights, meal prep, or a comforting dinner with minimal ingredients.
Equipment
- 1 large heavy-bottomed pot
- 1 colander
- 1 Sharp knife
- 1 Cutting Board
- 1 wooden spoon or tongs
- 1 measuring cup
- 1 Measuring Spoons Set
Ingredients
- 1 pound 450 g dried spaghetti
- 1/3 cup 80 ml extra-virgin olive oil
- 4 large garlic cloves peeled and thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt plus extra for pasta water
- 1/2 cup 50 g finely grated Parmesan cheese, plus more for serving
- 2 tablespoons finely chopped fresh Italian parsley optional
Instructions
- Prepare the Pasta Water: Start by filling a large, heavy-bottomed pot with plenty of water—enough to allow the spaghetti to move freely. Add about 2 tablespoons of kosher salt, or enough so the water tastes like the sea. This step seasons the pasta from within, enhancing the overall flavor. Place the pot over high heat and bring the water to a rolling boil.
- Cook the Spaghetti: Once the water reaches a vigorous boil, gently add the spaghetti, making sure the strands don’t stick together. Stir immediately to prevent clumping. Cook the pasta just until it’s slightly under al dente—meaning it still has a tiny bite in the center. This is important because it will finish cooking when combined with the sauce. Carefully scoop out 1 cup of pasta water and set it aside for later; this starchy water will help bind the sauce to the noodles. Drain the spaghetti in a colander.
- Heat the Olive Oil: Return the empty pot to medium heat and pour in the extra-virgin olive oil. Allow it to warm gently until it shimmers and a small piece of garlic sizzles upon contact. The goal is to infuse the oil with flavor without burning it, so keep the heat moderate. Olive oil not only adds richness but also provides heart-healthy monounsaturated fats.
- Sauté the Garlic and Chili: Add the thinly sliced garlic and the crushed red pepper flakes to the warmed oil. Stir constantly to ensure even cooking. Watch closely—the garlic should turn a soft golden color, never brown, which can make it bitter. This aromatic combination releases a fragrant, slightly spicy essence that forms the base of the dish.
- Combine Pasta with Sauce: Lower the heat slightly and pour the reserved pasta water into the pot with the garlic oil mixture. Bring it to a gentle simmer. Immediately add the drained spaghetti to the pot. Using tongs or a wooden spoon, toss the noodles thoroughly to coat every strand with the garlicky, peppery oil. The starchy water helps the sauce cling to the pasta, creating a silky, cohesive texture.
- Finish with Seasoning and Cheese: Once the pasta has absorbed nearly all the liquid—usually 2–3 minutes—remove the pot from the heat. Sprinkle in 1 teaspoon of kosher salt (adjust to taste) and the finely grated Parmesan cheese. Stir vigorously to distribute the cheese evenly, allowing it to melt slightly and coat the noodles, adding depth, umami, and a touch of creaminess without needing cream.
- Add Fresh Herbs (Optional): If using fresh Italian parsley, sprinkle it over the pasta at this stage. Gently toss once more to mix the herbs throughout. Parsley adds a pop of color, freshness, and subtle herbal notes that balance the richness of the olive oil and cheese.
- Serve Immediately: Transfer the spaghetti to a serving bowl, or serve directly from the cooking pot for a rustic presentation. Offer extra Parmesan at the table for anyone who likes an additional cheesy touch. This dish is best enjoyed hot, right after preparation, when the flavors are at their peak and the texture is perfectly tender.
- Optional Tips for Perfection Keep a close eye on the garlic during sautéing—it’s the flavor backbone, and overcooking can turn it bitter.Adjust the red pepper flakes according to your spice preference; they provide a gentle heat that complements the garlic.If the pasta feels dry, add a splash more reserved pasta water until it reaches the desired consistency. Use freshly grated Parmesan rather than pre-shredded for optimal flavor and smooth melting.
Notes
- Use high-quality extra-virgin olive oil for the best flavor and healthy fats.
- Slice garlic thinly and evenly to ensure uniform cooking and avoid bitterness.
- Reserve some pasta water; it helps create a smooth, silky sauce that clings to the spaghetti.
- Do not overcook the pasta—it should be slightly under al dente before combining with the sauce.
- Freshly grated Parmesan melts better than pre-shredded cheese, providing a creamier texture.
- Optional parsley adds freshness and color but can be skipped if unavailable.
- Adjust red pepper flakes to your preferred spice level.
