Recipe: Spaghetti Aglio E Olio

Plate of spaghetti aglio e olio

Spaghetti Aglio e Olio

This simple four-serving pasta depends on gently cooked garlic, olive oil, and starchy pasta water for its flavor and texture.

Ingredients

  • ½ pound angel hair or thin spaghetti
  • 3 tablespoons extra-virgin olive oil
  • 4 large garlic cloves, minced
  • ½ teaspoon crushed red pepper flakes
  • ⅛ cup Italian flat-leaf parsley, minced
  • ½ cup freshly grated Parmesan

Directions

  1. Cook the pasta according to the package directions. Before draining, reserve ¾ cup of the cooking water.
  2. Meanwhile, warm the olive oil in a skillet over medium heat. Add the garlic and cook for about 2 minutes, stirring, until fragrant and lightly golden. Do not let it burn.
  3. Add the red pepper flakes and cook for 30 seconds. Carefully add the reserved pasta water, bring to a boil, then reduce the heat. Add 1 teaspoon salt and simmer about 5 minutes, until the liquid reduces by roughly one-third.
  4. Remove from the heat and toss the sauce with the pasta. Add parsley and Parmesan and toss again.
  5. Let the pasta rest for 5 minutes to absorb the sauce, then taste, adjust the seasoning, and serve warm.

Choosing Garlic for This Recipe

Because garlic is the central flavor, choose a variety whose intensity you enjoy. A robust garlic creates a sharper dish; a milder variety keeps the sauce more delicate.

From Garden to Kitchen

Compare garlic flavors and culinary uses, learn how to store cured garlic, or review safe garlic preservation methods.

Garlic Resources for Aglio e Olio

Compare garlic types and flavor profiles to choose a bulb that suits this garlic-forward pasta.

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