Garlic Lover's Aglio e Olio Pasta
Spaghetti Aglio Olio: Master this classic Italian pasta in under 20 minutes. Simple garlic, olive oil, chili flakes, and Parmesan make an irresistible dish.
Ingredients
- 1 lb spaghetti
- 1 tsp salt (divided)
- 20 cloves garlic, peeled and sliced thin
- ¼ tsp freshly cracked black pepper
- ½ tsp cracked red pepper
- ½ cup olive oil
- ½ cup grated Parmesan cheese
- 2 tbsp Italian parsley, minced
- 2 tbsp lemon juice
- ¼ cup pasta water (reserved from cooking)
Instructions
- Bring a large pot of generously salted water to a rolling boil.
- Add spaghetti and cook according to package directions until al dente (about 8-10 minutes). Reserve about 1/4 cup of the starchy pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic, black pepper, 1/2 tsp salt, and red pepper flakes.
- Sauté the garlic and spices gently for about 2 minutes until the garlic is fragrant and lightly golden.
- Add the drained spaghetti directly to the skillet with the garlic oil. Toss thoroughly to coat every strand.
- Pour in the reserved pasta water, lemon juice, grated Parmesan cheese, and minced parsley. Toss everything together until the cheese melts into the oil.
Notes
- Use good quality olive oil; its flavor is prominent.
- Don't burn the garlic! Keep heat on medium-low and sauté until fragrant, not brown.
- Reserve that starchy pasta water – it's the key to a silky sauce.
- Toss vigorously to emulsify the oil, pasta water, and cheese. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't burn the garlic! Keep heat on medium-low and sauté until fragrant, not brown.
- Reserve that starchy pasta water – it's the key to a silky sauce.
- Toss vigorously to emulsify the oil, pasta water, and cheese. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.