Here is a recipe for a versatile and classic Spaghetti Aglio e Olio (Spaghetti with Garlic and Oil), a simple dish that can be prepared in minutes using pantry staples.
Spaghetti Aglio e Olio This recipe is a perfect example of Italian simplicity, using basic ingredients to create a rich and flavorful meal. Prep time: 5 minutes Cook time: 15 minutes Servings: 4
Ingredients 1 pound (450g) dry spaghetti 1/2 cup extra virgin olive oil 4-6 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes (adjust to taste) 1/4 cup fresh parsley, chopped Salt to taste Grated Parmesan cheese (optional, for serving)
Instructions Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente (firm to the bite). Prepare the garlic oil: While the pasta cooks, heat the olive oil in a large skillet or pan over medium heat. Add the sliced garlic and red pepper flakes. Cook for 1 to 2 minutes, stirring constantly, until the garlic is fragrant and lightly golden (be careful not to burn it). Combine ingredients: Before draining the pasta, reserve about a cup of the starchy pasta water. Drain the spaghetti and add it directly to the skillet with the garlic oil. Finish the dish: Add half of the reserved pasta water and the chopped parsley to the skillet. Toss everything together vigorously over low heat to coat the pasta evenly and create a light sauce. Add more pasta water if needed to reach your desired consistency. Serve: Taste and adjust seasoning with salt. Serve immediately, topped with Parmesan cheese if desired.
