Spaghetti Aglio e Olio (Garlic and Oil Pasta)
The kind of simple meal that always tastes good and is always easy to make with the humblest of pantry staples.
Ingredients
- 12 ounces spaghetti, bucatini, or another long, thin pasta
- 1/3 cup extra-virgin olive oil
- 10-12 cloves garlic peeled and thinly-sliced (not minced)
- 1/8 teaspoon red pepper flakes optional
- 1/2 cup grated Parmesan cheese
- 2-3 Tablespoons minced fresh parsley optional (can be curly or flat-leaf)
- kosher salt and black pepper
Instructions
- Boil a large pot of water, add a generous pinch of salt, and cook pasta just to al dente, according to package directions. Before draining, scoop out 1 cup of the cooking water into a liquid measuring cup. Set this aside, then drain the rest of the water from the pasta.12 ounces spaghetti, bucatini, or another long, thin pasta
- While the pasta is bubbling, set a large skillet over medium-low heat. Add the olive oil. As soon as the oil starts to shimmer, add the slices of garlic. Cook for about 2 minutes, stirring frequently, until the garlic is fragrant and golden. It should be toasted but not at all burnt.1/3 cup extra-virgin olive oil, 10-12 cloves garlic
- Add red pepper flakes, if using, and toast for just 15-20 seconds. (See note.)1/8 teaspoon red pepper flakes
- Quickly pour the full 1 cup of reserved pasta water into the skillet. Increase heat to medium-high and bring the mixture to a rapid simmer. Let it bubble rapidly for 4-5 minutes, until visibly reduced. (Don’t rush this step—it’s important to emulsify the sauce and make it the right consistency to cling to the pasta.)
- Add pasta and toss very well to combine.
- Stir in the Parmesan and minced parsley, if using, then remove the pan from the heat. Toss for a minute or so to let the cheese melt, then sample and season with salt and black or red pepper, to taste. Enjoy!1/2 cup grated Parmesan cheese, 2-3 Tablespoons minced fresh parsley, kosher salt and black pepper
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Notes
- Red Pepper: I love this with about 1/8 teaspoon red pepper warmed with the garlic to bring out the flavor, but for the sake of my kids usually leave the red pepper out of the dish and just sprinkle it on top of individual plates prior to serving. Family life is a compromise. :)
- Add Veggies: Easy veggies to mix into this pasta are steamed peas, steamed broccoli, shredded carrots, or finely-chopped bell peppers.
- Add Protein: Easy proteins to serve with this pasta include rotisserie chicken, lemon garlic shrimp, baked salmon, or pork medallions.
- Storage/Reheating: Leftovers keep very well for 3-4 days. Store in any airtight container in the fridge. Warm in the microwave or over medium-low heat in a small saucepan. Add a splash of broth or water to help loosen the sauce and minimize sticking, only if needed.