Spaghetti Aglio e Olio Recipe (Authentic Italian Garlic & Olive Oil Pasta)
Spaghetti Aglio e Olio is a simple Italian pasta made with garlic, extra-virgin olive oil, red pepper flakes, and parsley. This classic 20-minute recipe uses a few simple ingredients and a little pasta water to create a silky, flavorful sauce that coats every strand of spaghetti.
Ingredients
- 12 oz. spaghetti
- 1 cup extra-virgin olive oil
- 1 Tbsp red pepper flakes
- 1/3 cup chopped fresh Italian parsley
- 1 cup reserved pasta water, or as needed
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil. Season generously with salt and add the spaghetti.
- Cook until just shy of al dente, following the package directions as a guide. Before draining, reserve at least 1 cup of the pasta water.
- Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Cook gently until the garlic is fragrant and just beginning to turn golden. Be careful not to burn the garlic.
- Transfer the cooked spaghetti directly into the skillet with the garlic and oil.
- Add about 1 cup of the reserved pasta water and toss the pasta vigorously with the oil. Continue tossing over medium heat until the pasta is al dente and the sauce becomes silky and coats the spaghetti. Add more pasta water, a little at a time, if needed.
- Remove from the heat and add the parsley and freshly ground black pepper. Toss once more and serve immediately.
Always save more pasta water then the recipe calls for!!!