Spaghetti aglio e olio recipe
Spaghetti aglio e olio is the kind of dish that proves simple ingredients can create big flavors. With garlic, olive oil, and a sprinkle of red pepper flakes, this classic Italian pasta comes together in no time.
Ingredients
- 1 pound spaghetti
- ½ cup olive oil
- 6-8 cloves garlic (thinly sliced)
- 1 teaspoon red pepper flakes
- Parsley and parmesan for garnish optional
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve ½ cup of the pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic slices and sauté until golden and fragrant. Stir in the red pepper flakes.
- Add the cooked spaghetti to the skillet. Toss well, adding reserved pasta water as needed to create a light sauce.
- Season with salt and pepper. Toss with fresh parsley and, if desired, finish with grated Parmesan.
- Serve immediately with your favorite sides.
Notes
- Burnt garlic can leave a bitter aftertaste, ruining the dish. Keep the heat at medium and stir frequently. If the garlic starts browning too fast, take the skillet off the heat for a moment.
- Adjust the amount of red pepper flakes based on your taste. If you’re sensitive to spice, start with a smaller amount and increase if needed.
- Save more pasta water than you think you’ll use. The starchy water helps create a smooth sauce and prevents the pasta from drying out.
- Since olive oil is a key ingredient, choose extra-virgin olive oil with a bold flavor for the best taste.
- To enhance the flavor, consider topping the dish with grated Parmesan, fresh parsley, or toasted breadcrumbs.
Nutrition
Calories: 335kcalCarbohydrates: 43gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 8mgPotassium: 143mgFiber: 2gSugar: 2gVitamin A: 74IUVitamin C: 1mgCalcium: 18mgIron: 1mg
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