Name: Spaghetti Aglio e Olio
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 12 oz spaghetti; 1/3 cup extra-virgin olive oil; 4 garlic cloves thinly sliced; 1/4 to 1/2 tsp red pepper flakes; 1/2 cup chopped fresh parsley; Fresh lemon juice optional; Sea salt; Freshly ground black pepper; Parmesan optional

01

Overview

Prep5 min

Cook15 min

Total20 min

Servings4

DifficultyEasy

02

Ingredients

03

Equipment

Large pot
Large skillet

04

Method

01

Boil the water

Bring a large pot of well-salted water to a boil.

02

Cook the spaghetti

Cook the spaghetti until al dente. Reserve about 1 cup pasta water before draining.

03

Warm the oil

Meanwhile, warm the olive oil in a large skillet over medium-low heat.

04

Infuse the garlic

Add the sliced garlic and red pepper flakes. Cook gently until the garlic is fragrant and lightly golden.

05

Add the pasta

Add the drained pasta to the skillet.

06

Make it silky

Toss with enough reserved pasta water to create a glossy sauce.

07

Season

Add the parsley and season with salt and black pepper.

08

Finish

Finish with lemon juice or Parmesan if desired.

✦

Tips

NoteDon't rush the garlic. Burnt garlic changes this entire dish, and not in a charming way.

NoteThe pasta water is what connects the olive oil to the spaghetti, so save more than you think you'll need.

✦

Nutrition

AllergensGluten, Dairy if using Parmesan

✦

Storage

Best fresh / RefrigeratorBest eaten right away; leftovers keep up to 2 days and revive in a hot skillet with a splash of water.

?

Frequently asked

Can I make it vegan?+

Yes — skip the optional Parmesan and it's fully plant-based as written.

My garlic browned too fast. What now?+

Lower the heat and start again with fresh oil if it's truly burnt; lightly golden is the goal.

Spaghetti Aglio e Olio

Overview

Ingredients

Equipment