Description
A classic Italian pasta dish featuring spaghetti tossed with golden sautéed garlic, red pepper flakes, and fresh parsley in a silky olive oil sauce. Quick, simple, and bursting with flavor, this traditional Aglio e Olio recipe is perfect for a delicious weeknight meal.
Ingredients
Scale
Spaghetti
- 8 oz spaghetti
Garlic Oil Sauce
- 4 cloves fresh garlic, minced
- 1/3 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt, to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Cook Spaghetti: Boil a large pot of salted water and cook the spaghetti until al dente, about 8-10 minutes. This ensures the pasta has the perfect texture, not too soft or crunchy.
- Prepare Garlic Oil: While the pasta cooks, warm the olive oil in a skillet over medium heat. Add the minced garlic and sauté until it turns golden brown, about 1-2 minutes, being careful not to burn it to maintain a sweet, nutty flavor.
- Add Heat: Stir in the red pepper flakes and cook for another 30 seconds to infuse the oil with spicy warmth.
- Combine Pasta and Sauce: Reserve a cup of pasta cooking water, then drain the spaghetti. Add the spaghetti to the skillet with the garlic oil, tossing well. Gradually add the reserved pasta water a little at a time to create a smooth, silky sauce that clings to the pasta.
- Finish and Season: Remove the skillet from heat. Stir in the chopped fresh parsley and season with salt to taste, enhancing the dish’s brightness and depth.
- Serve: Plate immediately and optionally drizzle with extra olive oil for added richness and flavor.
Notes
- Adjust the quantity of red pepper flakes based on your preferred spice level.
- Do not overcook the garlic to avoid a bitter taste; golden brown is ideal.
- Using fresh parsley brightens the dish; substitute with dried parsley if fresh is not available, but reduce quantity.
- Reserve pasta water is key to binding the sauce; do not skip this step.
- Serve this dish hot for the best taste and texture.
