Spaghetti Aglio e OlioSpaghetti Aglio e OlioSpaghetti Aglio e Olio

Spaghetti Aglio e Olio

A classic Italian pasta dish that's simple yet incredibly flavorful. Spaghetti Aglio e Olio features perfectly cooked pasta tossed with golden-brown toasted garlic, olive oil, red pepper flakes, and fresh parsley. The key to this dish is patience while slowly toasting the garlic to a perfect golden brown—not too light (which lacks flavor) and not too dark (which becomes bitter). Topped with freshly grated Parmigiano-Reggiano, this dish proves that the most basic ingredients can create something extraordinary.

Prep Time

10m

Cook Time

15m

Servings

4 servings

Difficulty

easy

IngredientsIngredientsIngredients

Ingredients

  • Spaghetti, uncooked1 pound
  • Olive oil1/2 cup
  • Garlic, thinly sliced6 cloves
  • Red pepper flakes1/4 tsp
  • Salt to taste
  • Black pepper, freshly ground to taste
  • Fresh Italian parsley, chopped1/4 cup
  • Parmigiano-Reggiano cheese, finely grated1 cup

InstructionsInstructionsInstructions

1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.

2

While the pasta is cooking, combine olive oil and garlic in a cold skillet.

3

Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.

4

Stir red pepper flakes, salt, and black pepper into the drained pasta.

5

Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.

6

Serve pasta topped with the remaining Parmigiano-Reggiano cheese.