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Spaghetti Aglio e Olio

A simple, classic Italian pasta tossed with garlic, olive oil, and red pepper for a quick weeknight meal.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 6 servings

Ingredients

  • 1 pound spaghetti uncooked
  • 6 cloves garlic thinly sliced
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup parsley chopped, optional
  • 1 cup Parmesan grated, optional

Instructions

  • Bring a large pot of water to a rolling boil and generously salt it, then add the spaghetti and cook until al dente following package timing.
  • While the pasta cooks, warm a large skillet over medium to medium-low heat and add the olive oil.
  • Add the thinly sliced garlic to the oil and stir constantly, cooking just until the garlic turns golden but not browned.
  • Stir in the red pepper flakes, then remove the skillet from the heat to avoid overcooking the garlic.
  • When the pasta is done, reserve at least 1/2 cup of the cooking water and drain the pasta.
  • Transfer the drained pasta to the skillet, add at least 1/2 cup of the reserved pasta water, and toss until the noodles are evenly coated; add more pasta water if needed to loosen the sauce.
  • If using, stir in the chopped parsley and grated Parmesan, toss lightly to combine, and serve immediately.

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Tongs or pasta fork

Notes

  • Nutrition is calculated using the parsley and Parmesan cheese.