Garlicky Goodness: The Perfect Spaghetti Aglio E Olio Recipe

Spaghetti Aglio E Olio is a classic pasta dish from the Abruzzo region of Italy.

The name of the dish translates to "spaghetti with garlic and oil" in Italian, which reflects its simple and humble origins.

No ratings yet

Print Pin

Course: Dinner

Cuisine: Italian

Keyword: aglio, olio, Spaghetti

Prep Time: 10

Cook Time: 20

Servings:

Calories: 691kcal

Equipment

Ingredients

Kosher salt
1 pound dried spaghetti such as DeCecco
1/3 cup good olive oil
8 large garlic cloves cut into thin slivers
1 tsp crushed red pepper flakes less if you don't like a little spicy
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese plus extra for serving

US Customary - Metric

Instructions

Fill a big pot with water and heat it until it boils. Stir in 2 tablespoons of salt and the pasta and follow the instructions on the package for cooking time. Before you pour out the water, save 1 1/2 cups of it for later. Then drain the pasta.
In a large, shallow pot or a 12-inch saute pan, heat the olive oil over medium heat. Add the garlic and stir frequently for 2 minutes, or until it starts to turn golden on the edges. Do not overcook the garlic! Then, add the red pepper flakes and stir for another 30 seconds. Next, carefully pour the reserved pasta-cooking water into the pot with the garlic and oil and bring it to a boil. Reduce the heat, season with 1 teaspoon of salt, and let it simmer for about 5 minutes, or until the liquid is reduced by about a third.
Combine the garlic sauce and the pasta that has been drained. Turn off the heat and stir in the parsley and Parmesan. Let the pasta sit for 5 minutes without heat so the sauce can soak in. Check the seasoning and adjust if needed. Serve it warm with more Parmesan on the side if desired.

Notes

Be careful not to burn the garlic. The dish will become bitter. This probably the most difficult part of this recipe to nail. Undercooked, the garlic overpowers, overcooked, it get bitter. If you have concerns - cook the garlic longer at a lower heat, like med-low. Also make sure your garlic slices are all the same thickness - as much as possible.

Nutrition