Spaghetti Aglio e Olio: A Simple Italian Classic

Spaghetti Aglio e Olio is a quintessential Italian pasta dish known for its simplicity and rich flavor. This classic recipe, which translates to “spaghetti with garlic and oil,” highlights the beauty of minimalism in cooking. With just a few ingredients, you can create a dish that’s both satisfying and delicious.

Ingredients for Spaghetti Aglio e Olio

• 12 oz (340g) spaghetti
• 6 cloves garlic, thinly sliced
• ½ cup extra-virgin olive oil
• ½ tsp red pepper flakes (adjust to taste)
• Salt, to taste
• Freshly ground black pepper, to taste
• ¼ cup fresh parsley, chopped (optional)
• Freshly grated Parmesan cheese (optional)

Instructions

1. Cook the Spaghetti:
   • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
   • Reserve ½ cup of pasta water, then drain the spaghetti and set aside.
2. Prepare the Garlic and Oil:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the sliced garlic and cook gently, stirring frequently, until it becomes golden and fragrant. Be careful not to let the garlic burn.
3. Combine Pasta and Sauce:
   • Add the red pepper flakes to the skillet and cook for an additional 30 seconds.
   • Toss the cooked spaghetti into the skillet, adding a bit of the reserved pasta water to help coat the pasta with the garlic oil.
4. Season and Serve:
   • Season with salt and freshly ground black pepper to taste.
   • Stir in the chopped parsley if using, and serve hot.
   • Optionally, sprinkle with freshly grated Parmesan cheese for added flavor.

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