Italian Pasta with Garlic Olive Oil Sauce (Aglio e Olio)
A simple yet delicious pasta dish made with spaghetti, sautéed garlic, and olive oil, finished with fresh herbs and red pepper flakes.
Equipment
- Large Pot
- Large Skillet
- Colander
Ingredients
- 400 g Spaghetti
- 6 cloves Garlic Thinly sliced
- 0.33 cup Extra Virgin Olive Oil
- 0.5 teaspoon Red Pepper Flakes
- 0.25 cup Fresh Parsley Chopped
- Grated Parmesan Cheese for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, about 8-10 minutes.
- In a large skillet, heat olive oil over medium heat. Add the sliced garlic and sauté until fragrant and golden brown, about 2-3 minutes.
- Add red pepper flakes and cook for another 30 seconds.
- Reserve about 1/2 cup of pasta cooking water, then drain the spaghetti.
- Add the drained spaghetti to the skillet with the garlic oil. Toss to coat the pasta.
- If the pasta seems dry, add some reserved pasta water until you achieve a silky consistency.
- Season with salt and freshly ground black pepper to taste. Toss in the chopped parsley.
- Serve immediately, topped with grated Parmesan cheese if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of olive oil.