Spaghetti Aglio e Olio (Print Version)
Simple spaghetti tossed with garlic, olive oil, chili, and parsley. Fast, flavorful, and satisfying.
# Ingredients:
→ Main Ingredients
01 -
12 ounces dried spaghetti
02 -
3 1/2 quarts water
03 -
1 1/2 tablespoons kosher salt
04 -
1/3 cup extra virgin olive oil
05 -
3 cloves garlic, finely grated, minced, or thinly sliced
06 -
1 teaspoon crushed red pepper flakes or finely chopped red chili, or to taste
07 -
3 tablespoons flat-leaf parsley, finely chopped
# Steps:
01 -
Bring 3 1/2 quarts of water to a rolling boil in a large stockpot. Stir in kosher salt and add dried spaghetti. Cook the pasta, stirring occasionally, until just shy of al dente, approximately 1 minute less than the package instructions.
02 -
Before draining, reserve 1 cup of the cooking water and set aside. Drain pasta thoroughly.
03 -
While the pasta cooks, finely chop or grate the garlic cloves and flat-leaf parsley. Set aside for later use.
04 -
Heat extra virgin olive oil in a large sauté pan over low heat. Once warm, add the garlic and red pepper flakes or chili. Gently cook, stirring, for about 30 seconds until fragrant but not browned. Immediately remove from the heat to prevent burning.
05 -
Shortly before the pasta finishes, return the pan to low heat. Once the garlic is sizzling gently, add chopped parsley and cook for 30 seconds until parsley is aromatic and vibrant.
06 -
Add the drained spaghetti to the pan, pour in 1/4 cup of reserved pasta water, and season with a pinch of salt. Toss over medium heat until the pasta is glossy, well coated, and any excess liquid has evaporated.
07 -
Transfer immediately to serving plates and enjoy while hot.
# Notes:
01 -
Reserve pasta water to help bind the sauce and achieve a silky finish.