Pasta Aglio e Olio is an Italian classic that's all about simplicity and bold flavors. With just a handful of ingredients, you can whip up a dish that feels like a cozy evening in a Tuscan villa. Whether you're a busy bee or just looking to impress with minimal effort, this recipe has got you covered.
Spaghetti is the backbone of this dish; its long strands soak up the flavorful sauce beautifully. Garlic is the star, imparting a robust and aromatic base. Extra virgin olive oil acts as both the cooking fat and the sauce, lending a fruity richness. Red pepper flakes add a spicy kick, adjustable to your preference. Parsley provides a fresh, herby contrast that brightens the dish. A pinch of salt enhances all the flavors, and Parmesan cheese is an optional finish for a nutty depth.
This pasta pairs beautifully with a simple green salad tossed in a lemon vinaigrette, which adds a bright contrast to the richness of the dish. A crusty loaf of Italian bread works great for sopping up any leftover sauce. For a more substantial meal, serve it alongside grilled chicken or shrimp.
Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook until it’s al dente, which usually takes about 8-10 minutes. Before draining, scoop out a cup of that starchy pasta water—it’s liquid gold for your sauce. Drain the rest and set the pasta aside.
In a large skillet, pour in the olive oil and warm it over medium heat. Once the oil is shimmering, add the thin slices of garlic. Stir them gently; you want them to reach a golden-brown hue but not go too far. Burnt garlic can turn bitter, so keep a close eye on it.
Next, sprinkle in the red pepper flakes and give everything a quick stir for about 30 seconds. This brief time is all it takes for the flakes to release their heat into the oil.
Add your drained spaghetti to the skillet, tossing it with the garlic and oil. Here’s where that reserved pasta water comes into play. Pour it in a little at a time, stirring, until the sauce reaches your desired consistency—glossy and clinging to the pasta.
Finally, toss in the chopped parsley, mixing it thoroughly with the spaghetti. A quick taste test will tell you how much salt to add. Serve immediately, and if you're feeling indulgent, sprinkle some grated Parmesan on top.
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