Spaghetti Aglio E Olio
Ingredients
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- 4 quarts water
- 2 tbsp kosher salt
- 16 ounces spaghetti
- 1/2 cup extra-virgin olive oil
- 8 cloves garlic – thinly sliced
- 1/2 tsp red pepper flakes
- 1/4 cup parsley – finely chopped (~0.5 n/a parsleys)
Instructions
- 1.
Bring the water to a boil in a large pot, then add the kosher salt.
- 2.
Add the spaghetti and cook until al dente, 8–10 minutes; before draining, ladle out 1 cup of the boiling liquid and set aside.
- 3.
While the pasta cooks, heat the extra-virgin olive oil in a wide skillet over medium-low. Add the garlic and cook, stirring, until the edges just turn pale golden and fragrant, 3–5 minutes; do not brown.
- 4.
Sprinkle in the red pepper flakes and cook 30 seconds to bloom. Add the drained spaghetti to the skillet along with about 0.75 cup of the reserved liquid and toss over medium-high until the oil and liquid emulsify and coat the pasta in a glossy sauce, 1–2 minutes; add a splash more reserved liquid as needed.
- 5.
Remove from heat, add the parsley, and toss to combine. Rest 1 minute, then twirl into warm bowls and serve immediately.
Spaghetti Aglio e Olio is a minimalist pasta that delivers surprising depth from just a few ingredients. Thinly sliced garlic gently toasted in extra-virgin olive oil perfumes each strand, while a pinch of red pepper flakes adds a warm, lingering heat. Fresh parsley brings brightness, and the starchy pasta water emulsifies with the oil to create a silky, glossy coating without any dairy.
Rooted in simplicity and balance, the dish is prized for its speed and satisfying clarity of flavor. It traces to Naples and the broader Southern Italian tradition of cucina povera, where pantry staples are elevated through good technique. Often cooked as a late-night “spaghettata di mezzanotte,” it has traveled widely, becoming a beloved standby wherever Italian food is appreciated.