Aglio e Olio: The Quintessential Garlic Pasta
Details
Garlic, olive oil, and a dash of chili—this Italian classic is pure, unadulterated deliciousness.
Ingredients
Instructions
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
Prepare the Garlic Oil
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and red pepper flakes. Cook gently, stirring occasionally, until the garlic is golden and fragrant, about 5-7 minutes. Be careful not to burn the garlic; burnt garlic will taste bitter.
Combine
Using tongs, transfer the cooked spaghetti directly into the skillet with the garlic oil. Add about 1/2 cup of the reserved pasta water. Toss vigorously, allowing the pasta to absorb the flavors and the sauce to emulsify. If the pasta seems too dry, add a little more pasta water, a tablespoon at a time.
Finish and Serve
Stir in the fresh parsley, and season with salt and black pepper to taste. Toss again to combine everything well. Serve immediately, optionally garnished with freshly grated Parmesan cheese.
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