Spaghetti aglio e olio is a classic, humble Italian pasta recipe starring garlic and olive oil. It comes together with a handful of pantry ingredients even on nights when you feel like there’s nothing in your kitchen. Thinly sliced garlic and crushed red pepper flakes cook in olive oil until the allium just starts to change color. (It’s important to not let the garlic brown too much, as it can turn bitter.) Then parsley infuses the oil with grassy flavor before it’s all tossed with cooked spaghetti and more of the fresh herb. Though purists may disagree, a sprinkle of cheese when serving takes this simple pasta dish to the next level.
Storage: Refrigerate for up to 4 days.
Ingredients
Servings: 3–4 (makes 4 cups)
Directions
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Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
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Step 2
About 5 minutes before the pasta is done, in a medium (10-inch) cold skillet combine the oil, garlic and crushed red pepper flakes. Set over medium heat and cook, swirling the pan occasionally, until the garlic turns pale golden, about 5 minutes. (Don’t let the garlic get too brown.) Add half the parsley and cook, stirring constantly, until aromatic, about 30 seconds.
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Step 3
When the pasta is cooked, reserve 1 cup of the pasta cooking water and use tongs to transfer the pasta to the skillet and toss until combined with the sauce, adding a splash of the reserved pasta water if it looks dry. (Alternatively, reserve 1 cup of the pasta cooking water and drain the pasta in a strainer, transfer the pasta to the skillet, add 2 to 4 tablespoons of the reserved pasta water and toss until combined.) Remove from the heat. Taste, and season with salt, if needed. Toss with the remaining parsley, divide among bowls, sprinkle with cheese if using, and serve hot.
Substitutions
Spaghetti >> Any regular or whole-grain long pasta shape.
Crushed red pepper flakes >> 1 small fresh chile, such as bird’s eye, diced.
No parsley? >> Omit it.
Variations
For a different flavor profile, add 4 anchovy fillets with the garlic. If you want some acidity, add a bit of fresh lemon juice when you transfer the pasta to the skillet. For crunch, toast breadcrumbs in olive oil to sprinkle on top.
