Spaghetti Aglio e Olio is a classic Italian dish that embodies the beauty of simplicity. Originating from Naples, this recipe showcases the rich flavors of garlic sautéed in olive oil, elevated by the subtle heat of red pepper flakes and the aromatic touch of parsley. It’s a quick and easy meal, perfect for weeknights, yet elegant enough for a special occasion. The key to this dish is using high-quality ingredients, especially the olive oil, which forms the base of the sauce. This dish is a wonderful reminder that sometimes less is more, allowing the ingredients to shine in their own right.
Ingredients:
- 12 oz (340g) spaghetti
- 1/3 cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 1/4 tsp red pepper flakes (adjust to taste)
- Salt, to taste
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese (optional)
- Lemon zest (optional)
Instructions:
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Prepare the sauce: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook, stirring frequently, until the garlic is golden brown and fragrant, but not burnt, about 2-3 minutes.
- Combine pasta and sauce: Add the drained spaghetti to the skillet with the garlic and oil mixture. Toss well to coat the pasta. If the pasta seems dry, gradually add some of the reserved pasta water, a little at a time, until the desired consistency is reached.
- Season and serve: Stir in the chopped parsley and season with salt to taste. For added flavor, you can sprinkle with grated Parmesan cheese and a bit of lemon zest if desired. Serve immediately.
Enjoy this dish with a simple side salad or some crusty bread to soak up any leftover sauce.
