Spaghetti Aglio E Olio
Spaghetti aglio e olio is the classic Italian pantry pasta: spaghetti tossed with garlic gently fried in olive oil, hot red pepper, and parsley. Five ingredients, ready in under 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minSpaghetti aglio e olio is the legendary Italian pantry pasta that proves the best meals are often the simplest. The translation is “garlic and oil," and that’s almost the whole story: sliced garlic slowly fried in good extra-virgin olive oil with a hot pepper for kick and fresh parsley for color.
The key is patience with the garlic. Sliced cloves go into cool oil and the heat comes up gradually so they turn translucent and sweet without browning. Burned garlic turns the dish bitter and the only fix is to start over.
A generous black pepper finish and grated Parmigiano-Reggiano are optional in Naples but welcome at most tables.
Pro Tips
- Salt the pasta water heavily. It should taste like the sea. This is your only seasoning chance for the noodles themselves.
- Slice garlic instead of mincing for a sweeter, gentler flavor and a more even cook.
- Reserve a cup of pasta water before draining. A splash thrown in with the pasta and oil emulsifies into a silky sauce.
- Use the best extra-virgin olive oil you have. With so few ingredients, oil quality is everything.
Variations
- Add a handful of toasted breadcrumbs ("pangrattato") on top for the Sicilian crunch.
- Toss in anchovy fillets melted into the oil with the garlic for a deeper, salty version.
- Squeeze fresh lemon juice and add zest at the end for a bright Amalfi-style finish.
Ingredients
Directions
Fill a large saucepan with 7 pints of cold water and bring to a rolling boil over high heat.
Add 2 tabelspoon salt and return to a rolling boil.
Add pasta and cook uncovered, stirring occasionally with a plastic or wooden fork.
When cooked, remove from water immediately. Do not rinse.
While the pasta is cooking, prepare your sauce.
In a skillet, sauté the garlic in oil over medium heat until transparent; add the hot pimento and parsley.
Reduce hat to low, add spaghetti and mix gently.
Season generously with black pepper and serve immediately.
If desired, add grated Parmigiano-Reggiano cheese to taste.
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