Spaghetti Aglio e OlioSpaghetti Aglio e OlioSpaghetti 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
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.
InstructionsInstructionsInstructions
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.
While the pasta is cooking, combine olive oil and garlic in a cold skillet.
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.
Stir red pepper flakes, salt, and black pepper into the drained pasta.
Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
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
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.
While the pasta is cooking, combine olive oil and garlic in a cold skillet.
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.
Stir red pepper flakes, salt, and black pepper into the drained pasta.
Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
Serve pasta topped with the remaining Parmigiano-Reggiano cheese.