Oh, spaghetti aglio e olio—what a dish! It’s like the pasta version of a warm hug, simple yet oh-so-satisfying. I remember slurping this up on a rainy evening, the garlic sizzling in olive oil like a comforting symphony. Perfect for those nights when you want something quick but undeniably delicious.
Steps
- Bring a large pot of salted water to a boil and then add the spaghetti. Cook until the pasta is almost al dente, leaving it slightly undercooked by about a minute.
- While the pasta cooks, heat olive oil in a large pan over medium heat. Add thinly sliced garlic and crushed red pepper flakes, cooking for 3 to 5 minutes until the garlic turns lightly golden. Be careful to avoid burning the garlic; remove the pan from heat if necessary.
- Once the spaghetti is nearly done, transfer it directly to the pan with the garlic oil using tongs. Add half a cup of the pasta cooking water to the pan and toss the pasta until it’s evenly coated with the sauce. Add more pasta water if the sauce is too dry.
- Taste the pasta and adjust the seasoning with additional salt or red pepper flakes if desired.
- Serve immediately while hot, optionally garnished with chopped fresh parsley or freshly grated Parmesan cheese.
Ingredients
- 1 pound dried spaghetti
- 1/2 cup high-quality extra virgin olive oil
- 6 to 8 cloves of garlic, thinly sliced
- 1/2 teaspoon crushed red pepper flakes (or adjust to taste)
- Optional toppings: chopped fresh parsley and freshly-grated Parmesan cheese
FAQ
- What are the essential ingredients for Spaghetti Aglio e Olio?
- The fundamental ingredients for Spaghetti Aglio e Olio are spaghetti, olive oil, garlic, and crushed red pepper flakes. Optional garnishes include fresh parsley and Parmesan cheese.
- How do you achieve a glossy sauce for Spaghetti Aglio e Olio?
- To create a glossy sauce, combine the garlicky oil with starchy pasta water. Add the pasta and about half a cup of the hot pasta water to the pan of garlic oil one minute before the pasta finishes cooking, allowing the sauce to emulsify.
- Can I use variations of the traditional recipe?
- Yes, you can add anchovies for an umami flavor, use basil instead of parsley, increase the red pepper flakes for more heat, or include any cooked protein or vegetables like chicken, shrimp, broccoli, or mushrooms.
- What should I do if the garlic starts to brown too early?
- If the garlic turns golden before the pasta is ready, remove the sauté pan from the heat to prevent burning, then add the pasta once it’s ready.
- How should I store leftover Spaghetti Aglio e Olio?
- Store leftovers in a sealed container in the refrigerator for up to three days. The pasta can also be enjoyed cold.
Tips
- Prepare Ingredients in Advance: Since the cooking process is quick once the pasta starts boiling, ensure all your ingredients are prepped and ready to use before you begin cooking.
- Avoid Burning the Garlic: Keep a close eye on the garlic as it sautés, ensuring it turns lightly golden but doesn’t burn. If it browns too quickly, remove the pan from the heat until you’re ready to add the pasta.
- Salt the Pasta Water Generously: This is your primary opportunity to season the pasta, so don’t skimp on the salt when boiling the water.
- Create an Emulsion: Transfer the pasta and some of the starchy cooking water to the pan with the garlic oil before the pasta finishes cooking. This helps create a glossy, well-emulsified sauce that clings beautifully to the pasta.
Equipment
- Large Stockpot – For boiling the pasta.
- Large Sauté Pan – For preparing the garlic and olive oil sauce.
- Tongs – Useful for transferring the spaghetti from the pot to the pan.
- Garlic Slicer or Mandolin – If you prefer very thin, uniform garlic slices.
- Fine Grater or Microplane – For grating Parmesan cheese if you choose to use it as a garnish.
