Spaghetti Aglio e Olio
Traditional dish · Italian
A classic Neapolitan pasta dish featuring spaghetti tossed with garlic, olive oil, and red pepper flakes. Simple, elegant, and full of flavor.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Spaghetti400g
- Extra virgin olive oil120ml
- Garlic6 cloves
- Red pepper flakes1/2 teaspoon
- Fresh parsley1/4 cup, chopped
- Saltto taste
Steps
- 1
Cook spaghetti in a large pot of generously salted boiling water until al dente.
- 2
While pasta is cooking, thinly slice the garlic.
- 3
In a large skillet, heat the extra virgin olive oil over medium-low heat. Add the sliced garlic and red pepper flakes. Cook gently until the garlic is fragrant and lightly golden, about 3-5 minutes. Do not let the garlic burn.
- 4
Reserve about 1 cup of the pasta cooking water before draining the spaghetti.
- 5
Drain the spaghetti and add it directly to the skillet with the garlic and oil mixture.
- 6
Toss the spaghetti well to coat. Add about 1/2 cup of the reserved pasta water to help create a light sauce. Continue tossing until the sauce emulsifies and coats the pasta.
- 7
Stir in the chopped fresh parsley. Season with salt to taste if needed.
- 8
Serve immediately.
