Spaghetti Aglio e Olio
Spaghetti Aglio e olio (garlic and olive oil) is simple, cheap, healthy, satisfying, and fun recipe to make.
- Spaghetti: The traditional choice for this dish.
- Extra Virgin Olive Oil: A high-quality extra virgin olive oil is crucial for flavor.
- Garlic: Thinly sliced and cooked gently to infuse the oil.
- Crushed Red Pepper Flakes: (Peperoncino) An optional but common addition for a little heat.
- Fresh Parsley: Finely chopped, added at the end for freshness.
- Salt: Used for the pasta water and seasoning the dish.
- Reserved Pasta Water: Essential for emulsifying the oil and creating a light, glossy sauce that clings to the pasta.
- Cook the spaghetti: Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until just shy of al dente (about 1-2 minutes less than the package directions).
- Prepare the garlic oil: While the pasta cooks, heat a generous amount of extra virgin olive oil in a large pan over medium heat. Add the thinly sliced garlic and crushed red pepper flakes (if using), cooking until the garlic just begins to turn golden brown at the edges. Be careful not to burn the garlic, as this will make it bitter.
- Emulsify the sauce: Before draining the pasta, reserve about 1/2 to 1 cup of the starchy pasta water. Add some of this water to the pan with the garlic and oil and bring it to a simmer, stirring or shaking the pan vigorously to create an emulsion.
- Combine the pasta and sauce: Drain the spaghetti and add it directly to the pan with the garlic sauce. Toss well over high heat for an extra minute, allowing the pasta to absorb the flavors and the sauce to coat every strand.
- Finish and serve: Remove from heat and stir in the fresh parsley. Taste and adjust seasoning with salt if needed. Serve immediately, with extra Parmesan or Pecorino cheese on the side as an optional garnish.
Finding two aglio e olio recipes that are alike is not easy as most home cooks like to add their own twist to this Italian classic recipe.
Our recipe sticks to Italian traditions that will not upset your Nona 🙂
The secret is slowly caramalising the garlic slices to a perfect golden brown in the olive oil. Getting the right colour on the garlic slices is essential – If it’s too light, you don’t get the full garlic flavour and if it’s too dark it gets bitter which can spoil the entire dish.
EXTRA VIRGIN OLIVE OIL
Extra virgin olive oil is the flavor you want here.
A good extra virgin olive oil smells and tastes good, clean and fresh. The flavour can be fruity, floral, herbal or even subtle, but never overpowering in a way that indicates rancidity.
Tasteless olive oil or other regular vegetable oil won’t work.
To make it more special, for people who think this spaghetti with garlic and olive oil is too simple, add a further burst of flavor by including a couple of anchovy fillets and fry them along with the garlic and chili flakes.
Also, marinated artichokes, olives or sun-dried tomatoes will take this simple dish to the next level with aN Italian twist.
