Description
Spaghetti Aglio e Olio is a classic Italian pasta dish from Naples, made with garlic, olive oil, red pepper flakes, and parsley. This quick and easy recipe uses simple pantry staples to create a flavorful and comforting meal in just 20 minutes. Perfect for a busy weeknight or an effortless yet delicious dinner, this dish is a must-try for pasta lovers.
Ingredients
- 1 pound uncooked spaghetti
- ½ cup olive oil
- 6 cloves garlic, thinly sliced
- ¼ teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh Italian parsley
- 1 cup finely grated Parmigiano-Reggiano cheese (optional)
Instructions
-
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook spaghetti until al dente (about 10-12 minutes).
- Drain and transfer to a large bowl.
-
Infuse the Olive Oil:
- In a cold skillet, combine olive oil and garlic.
- Heat over medium until the garlic starts sizzling.
- Reduce heat to medium-low and cook until golden brown (about 10-15 minutes).
- Remove from heat.
-
Combine Ingredients:
- Add red pepper flakes, salt, and black pepper to the pasta.
- Pour the garlic-infused oil over the pasta and toss to coat.
-
Garnish and Serve:
- Sprinkle with chopped parsley and Parmigiano-Reggiano (if using).
- Serve immediately.
Notes
- Prevent Burning: Start garlic in cold oil and cook on low heat.
- Make it Saucy: Add reserved pasta water for a smoother texture.
- Cheese or No Cheese: Traditionally, this dish is served without cheese, but it’s a delicious addition.
- Customizations: Add shrimp, grilled chicken, spinach, or sun-dried tomatoes for variety.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta, Main Course
- Method: Stovetop
- Cuisine: Italian
