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Spaghetti Aglio e Olio Recipe
This classic recipe for spaghetti aglio e olio is one of the simplest pastas out there, but also one of the most loved. My family’s been making it for as long as I can remember, and we never get tired of it.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- skillet
- pan
📝 Preparation Steps
1
Bring a large pot of water to a rolling boil and season generously with kosher salt.
Kosher salt (to taste)
2
Add the spaghetti, then set a timer for ⏱️ 1 minute less than the package directions.
dried spaghetti1 pound
3
While the pasta cooks, add the olive oil to a large skillet over medium-low heat.
4
Add the sliced garlic and cook, stirring occasionally, until it just barely starts to turn golden, about ⏱️ 2-3 minutes. Be careful not to let the garlic brown too quickly.
5
Add the red pepper flakes and cook for another ⏱️ 30 seconds, to bloom their flavor.
red pepper flakes (to taste)1 Pinch
6
When the pasta is al dente, reserve 1 cup of the starchy pasta water, then drain.
7
Add the spaghetti right to the pan, then turn up the heat to medium.
dried spaghetti1 pound
8
Add a generous splash of the reserved pasta water and toss around vigorously until it starts to cling to the pasta and emulsify. Add more pasta water as needed.
9
Taste and adjust seasoning as needed, then sprinkle with chopped parsley (if desired) and serve immediately with freshly grated Parmigiano-Reggiano.
Nutrition Facts
calories
667 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
4 g
sugar Content
3 g
sodium Content
9 mg
protein Content
15 g
carbohydrate Content
86 g
saturated Fat Content
4 g
unsaturated Fat Content
23 g
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