Aglio e Olio
A timeless Neapolitan classic, Spaghetti Aglio e Olio celebrates the beauty of simplicity. This dish features perfectly al dente spaghetti tossed in a fragrant sauce of garlic-infused extra virgin olive oil, a hint of red pepper flakes, and fresh parsley. The secret lies in using starchy pasta water to create a silky, emulsified sauce that clings to every strand.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Cook the Spaghetti
- b.Bring a large pot of water (at least 4-6 quarts) to a rolling boil.
- c.Add 1.5 tablespoons of salt to the water. It should taste salty like the sea.
- d.Add the spaghetti and cook according to package directions until al dente (usually 8-10 minutes). Stir occasionally to prevent sticking.
- e.Before draining, use a mug or heatproof measuring cup to reserve at least 1.5 cups of the starchy pasta water. This is crucial for the sauce.
- f.Drain the spaghetti in a colander.
- 2
Step 2
- a.Infuse the Olive Oil
- b.While the pasta is cooking, add the olive oil and thinly sliced garlic to a large, cold skillet.
- c.Place the skillet over medium-low heat. This gentle start prevents the garlic from burning and allows it to infuse the oil fully.
- d.Cook, stirring frequently, for 3-5 minutes until the garlic is fragrant and just beginning to turn a pale golden color. Do not let it brown.
- e.Add the red pepper flakes and cook for another 30 seconds until fragrant.
- 3
Step 3
- a.Create the Emulsified Sauce
- b.Remove the skillet from the heat. Immediately add the drained spaghetti to the skillet along with about 3/4 cup of the reserved pasta water.
- c.Toss the pasta vigorously using tongs for 1-2 minutes. The starch from the water will combine with the oil to create a light, creamy, and perfectly emulsified sauce that coats the pasta.
- d.If the sauce looks too thick or dry, add another splash of pasta water until it reaches a silky consistency.
- 4
Step 4
- a.Finish and Serve
- b.Add the chopped fresh parsley, grated Parmigiano-Reggiano, 0.5 tsp salt, and freshly ground black pepper to the skillet.
- c.Toss everything together one last time to combine.
- d.Serve immediately in warm bowls, garnished with an extra sprinkle of cheese and parsley.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a high-quality extra virgin olive oil. Since it's a primary flavor, its quality will significantly impact the final dish.
- 2Do not burn the garlic. Cooking it slowly over low heat is the key. Burnt garlic will make the entire dish bitter and inedible.
- 3The starchy pasta water is not optional; it's the magic ingredient that transforms the oil into a creamy sauce.
- 4Slice the garlic thinly and evenly to ensure it cooks uniformly and releases maximum flavor into the oil.
- 5Use a skillet large enough to comfortably hold all the cooked pasta for easy tossing and sauce creation.
Adapt it for your goals.
Protein Boost
Add sautéed shrimp or grilled chicken to the finished pasta for a more substantial meal. Sauté the protein separately and toss it in at the end.
Lemony FreshnessLemony Freshness
Add the zest of one lemon along with the parsley for a bright, citrusy note that cuts through the richness of the oil.
Umani KickUmani Kick
For a deeper, savory flavor, add 2-3 minced anchovy fillets to the oil along with the garlic. They will dissolve and add a wonderful complexity.
Vegetable AdditionVegetable Addition
Toss in a handful of baby spinach, sun-dried tomatoes, or sautéed mushrooms during the final step for added nutrients and texture.
Why this is on our healthy list.
Supports Heart Health
The primary ingredient, extra virgin olive oil, is a rich source of monounsaturated fats and antioxidants, which are known to help reduce bad cholesterol levels and lower the risk of heart disease.
Boosts Immune System
Garlic contains a compound called allicin, which has potent antibacterial and antiviral properties. Regular consumption can help strengthen the immune system and fight off common illnesses.
Provides Sustained Energy
Spaghetti is a complex carbohydrate that provides a steady release of energy, making this dish a satisfying and fueling meal for an active lifestyle.
Frequently asked questions
The most common reason is improper emulsification. You must toss the hot pasta, garlic oil, and starchy pasta water together vigorously. The starch in the water binds with the oil, creating a creamy sauce. If you just pour oil over pasta, it will remain greasy.