Spaghettini Aglio-Oglio

Aglio e olio stripped down to its absolute essentials. Minced garlic turns pale gold in extra-virgin olive oil, then a splash of chicken broth joins the pan and reduces into a concentrated, silky glaze that coats every thin strand of spaghettini.

Using broth instead of extra oil gives this version a lighter feel without losing any of the garlicky punch. The reduction thickens naturally, creating body that clings to the pasta rather than sliding off.

Five ingredients. Thirty minutes. The kind of dinner that proves Italian cooking at its best is about restraint, not excess. Finish with a scatter of fresh parsley and bring the bowl straight to the table.

Kitchen Tips

• Pale gold, not brown: Watch that garlic like a hawk. You want it just kissed with color. Once it turns brown, it’s bitter and the whole dish suffers.
• Reduce the broth properly: Cook it down by two-thirds so it thickens into a glaze. If you skip this step, you’ll end up with watery pasta instead of a glossy, flavorful coating.
• Use thin pasta: Spaghettini (thinner than spaghetti) is the right call here. Its delicate strands pick up more of the garlic-broth glaze per bite than thicker noodles would.