Spaghetti Aglio e Olio

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serves: 4 people
Difficulty: Easy

Description

Spaghetti Aglio e Olio is the epitome of Italian simplicity—a classic Roman dish that transforms just a few humble ingredients into pure magic. This “midnight pasta” uses only garlic, olive oil, chili flakes, and parsley to create a silky, aromatic sauce that clings perfectly to al dente spaghetti. It’s the dish Italian cooks make when the cupboard seems bare, proving that the best flavors come from the simplest ingredients.

Ingredients

Main Ingredients

• 1 lb (450g) spaghetti – Use high-quality pasta for best results
• 6-8 cloves garlic – Thinly sliced (not minced)
• 1/2 cup (120ml) extra virgin olive oil – The star of the dish, use your best bottle
• 1/2 teaspoon red pepper flakes – Adjust to taste
• 1/2 cup fresh flat-leaf parsley – Roughly chopped
• 1 teaspoon coarse sea salt – For pasta water
• Freshly ground black pepper – To taste

Optional Additions

• 1/2 cup freshly grated Parmigiano-Reggiano – Added at the end
• 2 anchovy fillets – Dissolved in oil for extra umami
• Zest of 1/2 lemon – For brightness

Equipment Needed

• Large pot for boiling pasta
• Large skillet or sauté pan
• Pasta fork or tongs
• Sharp knife
• Cutting board

Instructions

Step 1: Prepare the Pasta Water

1. Fill a large pot with water and add 1 teaspoon of coarse sea salt
2. Bring to a rolling boil over high heat
3. The water should taste like mild seawater—this is crucial for properly seasoned pasta

Step 2: Slice the Garlic

1. While water heats, peel garlic cloves
2. Using a sharp knife, slice garlic into thin, even pieces (about 1/8 inch thick)
3. Avoid mincing—sliced garlic provides better texture and won’t burn as easily

Step 3: Cook the Pasta

1. Add spaghetti to boiling water
2. Cook according to package directions minus 1-2 minutes (it will finish cooking in the sauce)
3. Reserve 1 cup of starchy pasta water before draining

Step 4: Create the Aglio e Olio Base

1. Heat olive oil in a large skillet over medium-low heat
2. Add sliced garlic and red pepper flakes
3. Cook slowly for 2-3 minutes until garlic is golden and fragrant (not brown!)
4. If using anchovies, add them now and let them dissolve

Step 5: Combine and Finish

1. Add the slightly underdone pasta directly to the skillet
2. Add 1/4 cup pasta water and increase heat to medium
3. Toss vigorously for 1-2 minutes until pasta is perfectly al dente
4. Remove from heat and add chopped parsley
5. Add more pasta water if needed to create a silky sauce
6. Season with black pepper and optional lemon zest

Step 6: Serve

1. Divide among warmed bowls immediately
2. Offer grated Parmigiano-Reggiano on the side
3. Drizzle with a final touch of good olive oil if desired

Chef’s Tips & Secrets

• Temperature Control: Keep heat at medium-low when cooking garlic—burnt garlic will make the entire dish bitter
• Pasta Water Magic: The starchy pasta water is essential for creating the silky sauce that binds everything together
• Timing is Everything: Have all ingredients prepped before you start cooking—this dish moves quickly
• Quality Matters: Since there are so few ingredients, each one should be the best you can find
• The Toss: Vigorous tossing in the pan creates an emulsion between oil and pasta water

Variations

Aglio e Olio con Gamberi (With Shrimp)

• Add 1 lb medium shrimp, peeled and deveined
• Cook shrimp in the oil before adding garlic
• Remove shrimp, proceed with recipe, then return shrimp at the end

Aglio e Olio con Vongole (With Clams)

• Add 2 lbs littleneck clams, scrubbed
• Steam clams in white wine until they open
• Use the clam juices as part of your pasta liquid

Aglio e Olio con Pancetta

• Add 4 oz diced pancetta at the beginning
• Render fat, then proceed with garlic in the rendered fat plus olive oil

Nutritional Information (Per Serving)

• Calories: 520
• Protein: 14g
• Carbohydrates: 68g
• Fat: 22g
• Fiber: 3g
• Sodium: 95mg

Storage & Reheating

• Best served immediately – This dish doesn’t store well as the oil separates
• If you must store: Refrigerate up to 2 days
• To reheat: Add a splash of olive oil and pasta water, toss in pan over low heat