Spaghetti with Garlic and Oil

This spaghetti with garlic and oil has been my Italian kitchen staple for years. When pantry ingredients are all you have, this classic Aglio e Olio delivers simple yet profound flavor in just 25 minutes, proving that sometimes the most basic ingredients create the most satisfying meals.

This dish saved me countless times during busy weeknights when my family wanted something delicious without the fuss. I first learned it from my Italian neighbor who insisted good olive oil and properly toasted garlic were non negotiable elements.

Ingredients

• Spaghetti 400g: The backbone of the dish use high quality dried pasta for best texture
• Extra Virgin Olive Oil 4 tablespoons: The star flavor component use the best quality you can afford
• Garlic 6 cloves thinly sliced: Fresh garlic is essential avoid pre minced for authentic flavor
• Red Pepper Flakes 1/2 teaspoon: Provides gentle warmth adjust according to your heat preference
• Fresh Parsley 1/4 cup chopped: Adds bright freshness and color
• Salt for pasta water: Properly salted water seasons the pasta from within
• Optional Parmesan cheese: Adds richness and depth to the finished dish

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil and add enough salt until it tastes like sea water. This properly seasons the pasta from within. Add spaghetti and cook until just al dente about 1 minute less than package directions. Before draining reserve 1/2 cup of starchy pasta water. This starchy liquid is crucial for creating a silky sauce that clings to the pasta.

Sauté the Garlic and Red Pepper Flakes:

Pour olive oil into a large skillet over medium heat. Add sliced garlic and cook for exactly 1 to 2 minutes until it turns golden brown but not dark brown. Watch carefully as garlic can go from perfectly golden to burnt and bitter in seconds. Once golden add red pepper flakes and swirl in the oil for 30 seconds to infuse the flavor.

Combine the Pasta and Sauce:

Transfer drained pasta directly to the skillet with garlic oil. Toss vigorously using tongs to coat every strand with the fragrant oil. If it seems dry add splashes of reserved pasta water 2 tablespoons at a time until the pasta looks glossy and the sauce clings to each strand.

Finishing Touches:

Remove from heat and sprinkle generously with fresh parsley. If using add a light dusting of grated Parmesan cheese. Toss once more to incorporate all ingredients evenly and immediately transfer to warmed plates. The residual heat will continue cooking the garlic slightly so serving promptly preserves the optimal texture and flavor.

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The humble garlic is truly the hero of this recipe. I discovered that slicing rather than mincing creates sweet caramelized pieces that perfume the oil without overwhelming bitterness. My Italian grandmother taught me that allowing thin slices to slowly golden in oil creates a depth of flavor that transforms this simple dish into something extraordinary.

The Art of Al Dente

Cooking pasta to proper al dente texture is essential for Aglio e Olio. Test the pasta about 2 minutes before the package time suggests by biting through a strand. You should see a tiny white dot in the center when it's perfectly al dente. Remember the pasta continues cooking slightly when tossed with the hot oil so err on the firmer side. This resistance provides the ideal textural contrast to the silky oil coating each strand.

Regional Variations

While the classic Aglio e Olio recipe remains beautifully simple across Italy some regional variations exist. In Naples many add a few anchovies dissolved into the oil for umami depth. In Sicily cooks might include toasted breadcrumbs for texture. Some northern Italian versions incorporate a squeeze of lemon juice at the end to brighten the flavors. Each adaptation maintains the spirit of the dish while reflecting local tastes.

Serving Suggestions

This versatile pasta works beautifully as a standalone meal but also pairs wonderfully with simple proteins. Serve alongside a simply grilled fish fillet or roasted chicken breast for a complete dinner. For a light meal consider pairing with a peppery arugula salad dressed simply with lemon juice and olive oil. When entertaining I often serve Aglio e Olio as a side dish to more complex mains letting its simplicity shine against bolder flavors.

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Frequently Asked Questions

→ What type of olive oil works best?

Extra virgin olive oil is recommended for its rich flavor that enhances the dish's simplicity.

→ Can I adjust the spice level?

Yes! Add more or less red pepper flakes depending on your heat preference.

→ What is the best way to avoid burning the garlic?

Cook the garlic over medium heat and stir constantly to ensure it turns golden without burning.

→ Can I use gluten-free pasta?

Absolutely! Substitute regular spaghetti with your favorite gluten-free pasta for a similar result.

→ Is parsley necessary?

Parsley adds freshness, but you can skip it or replace it with fresh basil or chives if preferred.