Spaghetti Aglio Olio
A quick and simple Italian pasta made with garlic, olive oil, chili, and fresh parsley. High in fiber and healthy fats, this flavorful dish comes together in just 15 minutes, making it perfect for an easy weeknight dinner or a satisfying, light meal anytime.
Equipment
- 1 large pot (for boiling pasta)
- 1 sauté pan
- 1 Wooden spoon or spatula
- 1 colander (for draining pasta)
- Measuring spoons
Ingredients
- 180 g spaghetti
- 3 tbsp extra virgin olive oil
- 2 cloves garlic thinly sliced
- 1 generous pinch red chili flakes or fresh chili
- 2 –3 sprigs fresh parsley chopped
- Salt to taste
- Grated Parmigiano or Pecorino cheese for garnish
Instructions
- Prepare the Pasta Water: Fill a large pot with water, leaving enough room for the pasta to move freely. Place it on the stove over high heat and bring it to a rolling boil. Once boiling, add a generous pinch of salt. The water should taste like a mild sea water—it seasons the pasta from the inside out. This ensures every strand is flavorful and prevents blandness.
- Slice the Garlic: While the water is heating, take 2 fresh garlic cloves and carefully peel them. Using a sharp knife, slice them thinly, almost paper-thin. Thin slices allow the garlic to gently infuse the oil with aroma and flavor without burning, creating a delicate, nutty sweetness rather than a bitter taste.
- Measure and Prepare Olive Oil: Measure 3 tablespoons of extra virgin olive oil. Place the oil in a medium sauté pan and let it come to room temperature with the sliced garlic. Using high-quality olive oil is essential—it provides rich, fruity flavors and heart-healthy monounsaturated fats, elevating this simple pasta into a truly satisfying dish.
- Add Chili Peppers: Add a substantial pinch of red chili flakes (or finely chopped fresh red chili) to the pan with garlic and oil. The chili infuses the oil with gentle heat and depth of flavor. Stir gently to combine. Adjust the amount according to your preference for spice, keeping in mind that the flavor will intensify slightly as it cooks.
- Introduce Fresh Parsley: Take 1–2 sprigs of fresh parsley, rinse them under cold water, and pat dry. Add them whole to the pan for now. The parsley will release its herbal fragrance during the sauté, subtly enhancing the aroma without overpowering the garlic and chili. Save the remaining chopped parsley for garnish later.
- Sauté the Garlic and Chili: Place the pan over medium heat. Stir the garlic and chili in olive oil for 2–3 minutes. Keep a close eye on the garlic: you want it lightly golden, never brown. Overcooked garlic turns bitter and can ruin the dish. This step is where the oil absorbs all the flavors, forming the base of your pasta sauce.
- Cook the Pasta: Meanwhile, add the spaghetti to the boiling, salted water. Stir occasionally to prevent sticking. Cook the pasta for about 1 minute less than the package instructions suggest, ensuring it remains slightly firm (al dente). This allows the pasta to finish cooking in the flavored oil later, absorbing all the taste.
- Reserve Pasta Water: Before draining, scoop out about ½ cup of the starchy pasta water and set it aside. This water is key—it helps emulsify the oil and garlic, creating a silky sauce that clings perfectly to each strand of spaghetti.
- Drain the Pasta: Carefully drain the spaghetti using a colander. Shake gently to remove excess water, but don’t rinse the pasta; rinsing washes away the starch that helps the sauce stick.
- Combine Pasta and Sauce: Transfer the drained spaghetti into the sauté pan with garlic, olive oil, chili, and parsley. Toss gently over low heat. Add a splash of reserved pasta water and continue tossing. This allows the oil and water to merge, coating each strand with a smooth, flavorful sauce. Adjust the quantity of pasta water to achieve your desired consistency—slightly creamy but not watery.
- Add Fresh Parsley: Chop the remaining parsley finely and add it to the pasta. Toss again gently to combine. The fresh parsley adds color, aroma, and a refreshing herbal note that balances the garlic and chili.
- Serve and Garnish: Transfer the pasta to serving plates immediately while hot. Sprinkle with a light dusting of grated Parmigiano or Pecorino cheese. Garnish with additional chopped parsley for a fresh, vibrant finish. The pasta is best served immediately for the optimal texture and flavor.
- Final Taste Check: Before serving, taste one bite and adjust seasoning if necessary. A pinch of salt or a tiny drizzle of olive oil can elevate the flavors even more. Remember, this dish is simple; the quality of each ingredient truly shines when perfectly balanced.
Notes
- Use high-quality extra virgin olive oil for the best flavor and health benefits.
- Always slice garlic thinly rather than crushing it; this ensures even cooking and avoids bitterness.
- Adjust chili heat to your preference; start with a pinch and add more gradually.
- Reserve a little pasta water to create a silky sauce that clings to the spaghetti.
- This dish is best served immediately, though leftovers can be gently reheated with a splash of olive oil or water.
