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Quick Spaghetti Aglio e Olio
Emma

Quick Spaghetti Aglio e Olio

Quick Spaghetti Aglio e Olio is a simple yet flavorful Italian pasta dish made with garlic, olive oil, and red pepper flakes. It embodies the essence of Italian cooking by using minimal ingredients to create a comforting and delicious meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 lb (450g) Spaghetti
  • 1/2 cup Extra Virgin Olive Oil
  • 8-10 cloves Fresh Garlic, thinly sliced
  • 1 tsp Red Pepper Flakes
  • 1/2 cup Fresh Italian Parsley, finely chopped
  • 1/2 cup Pasta Water, reserved
  • Sea Salt, to taste
  • 1 tsp Lemon Juice, optional
  • Parmigiano-Reggiano, optional

Method
 

  1. Bring a large pot of heavily salted water to a rolling boil.
  2. Add the spaghetti and cook until just shy of al dente.
  3. While the pasta cooks, slice the garlic into paper-thin slivers.
  4. In a large skillet, combine the olive oil and sliced garlic, starting on cold heat.
  5. Turn the heat to medium-low and watch the garlic closely until it turns pale golden brown.
  6. Add the red pepper flakes to the skillet.
  7. Reserve at least one cup of pasta water before draining the pasta.
  8. Transfer the pasta directly from the pot to the skillet with the garlic and oil.
  9. Pour in about half a cup of reserved pasta water and increase the heat to medium.
  10. Toss the pasta vigorously to create a silky sauce.
  11. Stir in the fresh parsley and a squeeze of lemon juice.
  12. Serve immediately while piping hot.

Notes

Use high-quality ingredients for the best flavor. Avoid pre-minced garlic for a fresher taste.