Aglio e Olio
Silky spaghetti tossed with garlic-infused olive oil, red pepper flakes, and parsley. A 15-minute Roman classic that tastes far more impressive than its ingredient list suggests.
- Total time
- 15 min
- Servings
- 2
- Calories
- 512
- Protein
- 14g
Ingredients
- 8 oz spaghetti
- ½ cup olive oil
- 6 cloves garlic cloves, thinly sliced
- ¼ tsp red pepper flakes
- 1 pinch salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Boil salted water in a large pot. Add spaghetti and cook until al dente, ~9 minutes.
- 2
While pasta cooks, heat olive oil in a large skillet over medium. Add garlic slices.
- 3
Cook garlic, stirring constantly, until light golden and fragrant, ~2 minutes. Do not brown.
- 4
Add red pepper flakes and stir for 10 seconds until the oil smells spicy.
- 5
Reserve 1 cup pasta water before draining. Add drained pasta to the skillet with the oil.
- 6
Toss pasta with oil over medium heat, adding pasta water 1/4 cup at a time until silky, ~1 minute total.
- 7
Season with salt and pepper. Divide between bowls and top with parsley. Serve immediately.
Tools you’ll need
- large pot
- large skillet
- wooden spoon
- colander
- measuring cups and spoons
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