Spaghetti Aglio E Olio

By on August 25, 2015

Number of Servings: 4


  • 1/2 lb angel hair or thin spaghetti
  • 3 tbsp extra virgin olive oil
  • 4 large garlic cloves, minced (try it with Purple Italian!)
  • 1/2 tsp crushed red pepper flakes
  • 1/8 cup minced Italian flat leaf parsley
  • 1/2 cup freshly grated Parmesan


Cook pasta.  Set aside 3/4 cup of pasta cooking water. 

Meanwhile, heat olive oil in a skillet over medium heat.  Add the garlic and cook 2 minutes, stirring, until it becomes golden and fragrant.  Add red pepper flakes and cook 30 seconds.  Carefully add reserved water and bring to a boil.  Lower heat, add 1 tsp salt, and simmer 5 minutes to reduce liquid by about a third. 

Remove from heat. Add to pasta and toss. Add parsley and Parmesan, toss again.  Let sit for 5 minutes to absorb sauce.  Taste, adjust to taste, and serve warm.


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