Spaghetti Aglio e Olio
This classic Italian pasta dish is incredibly simple yet full of flavor, featuring garlic, olive oil, and a hint of chili. It comes together quickly, making it perfect for a weeknight meal. The key is to infuse the oil with the garlic without burning it.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 609 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 200 gspaghetti
- 60 mlolive oil
- 4 clovegarlic, thinly sliced
- 0.5 tspred pepper flakes
- 1 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 15 gfresh parsley, finely chopped
Equipment
tongs · large skillet · large pot · colander
The method
Step by step
- 1
Bring a large pot of generously salted water to a rolling boil.
About 5 min
Cook’s note: The pasta water should be as salty as the sea to properly season the spaghetti.
- 2
Add the spaghetti to the boiling water and cook according to package directions until al dente.
About 8 min
Cook’s note: Reserve about 1 cup of the starchy pasta water before draining the spaghetti.
- 3
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
About 1 min
- 4
Add the sliced garlic to the skillet and cook gently for 3-5 minutes, until fragrant and lightly golden. Be careful not to burn the garlic.
About 4 min
Cook’s note: Burnt garlic will taste bitter, so keep the heat low and watch it closely.
- 5
Stir in the red pepper flakes and cook for another 30 seconds.
Cook’s note: Adjust the amount of red pepper flakes to your preferred spice level.
- 6
Drain the cooked spaghetti, reserving some pasta water, and add it directly to the skillet with the garlic and oil mixture.
About 1 min
- 7
Toss the spaghetti with the sauce, adding a splash of the reserved pasta water as needed to create a light, emulsified sauce that coats the pasta.
About 1 min
Cook’s note: The starchy pasta water helps the sauce cling to the spaghetti.
- 8
Season with salt and freshly ground black pepper to taste.
Cook’s note: Taste and adjust seasoning as needed before serving.
- 9
Garnish with fresh parsley before serving immediately.
Per serving
Nutrition
- Calories
- 609.2kcal
- Protein
- 12.8g
- Carbs
- 75.3g
- Fat
- 29.2g
- Fibre
- 3.5g
- Sugar
- 3.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover spaghetti aglio e olio in an airtight container in the refrigerator.
Gently reheat in a skillet over low heat, adding a splash of water or olive oil if it seems dry.
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