Aglio e Olio: The Quintessential Italian Garlic Pasta
Details
A minimalist masterpiece that lets the mighty garlic shine!
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 to 1.5 cups of the starchy pasta water.
Prepare the Garlic Oil
While the pasta cooks, heat the extra virgin olive oil in a large skillet or pan over medium-low heat. Add the thinly sliced garlic. Cook gently, stirring occasionally, until the garlic turns golden brown and fragrant. Be careful not to burn it, as burnt garlic becomes bitter.
Add the Heat
Stir in the red pepper flakes and cook for another 30 seconds, allowing their flavor to infuse the oil. If you prefer less heat, start with 1/2 teaspoon and add more later.
Combine and Emulsify
Using tongs, transfer the al dente spaghetti directly into the skillet with the garlic oil. Add about 1/2 cup of the reserved pasta water. Toss vigorously to combine, allowing the pasta, oil, and pasta water to emulsify into a light sauce that coats every strand. Add more pasta water a tablespoon at a time if the sauce seems too dry.
Finish and Serve
Stir in the fresh chopped parsley. Taste and adjust for salt if necessary. Serve immediately, perhaps with a drizzle of fresh olive oil and an extra sprinkle of parsley.
Optional
Some variations include a touch of grated Pecorino Romano or Parmigiano Reggiano, but traditionally, this dish is dairy-free.
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