Spaghetti aglio e olio
Italian
Spaghetti aglio e olio looks like a dish you could cook by eye, but the timing matters. The garlic should be pale gold just as the pasta finishes, and the sauce comes together only once a little cloudy pasta water hits the oil. When it works, the strands look glossy and the skillet has very little free oil left.
Set out a cup for the cooking water before you start. If you use a wider pasta shape, toss it a little longer so the sauce coats the surface.
- Servings (recipe yield)
- 4 servings
- Prep time
- Not provided
- Cook time
- 15 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 1 pound spaghetti (or similarly shaped pasta)
- 1/2 cup extra virgin olive oil
- 5-6 cloves garlic
- 1/4 tsp red pepper flakes
- A bunch of fresh parsley
Instructions
- Bring a large pot of water to a boil and cook the spaghetti until just tender. While it cooks, slice the garlic and chop the parsley.
- Warm the olive oil and garlic in a skillet over medium-low heat. When the garlic turns pale gold, add the red pepper flakes and reduce the heat.
- Scoop out a cup of pasta water, then drain the spaghetti. Add the pasta and a splash of the water to the skillet. Toss vigorously until the oil coats the strands. Add more cooking water a spoonful at a time if the sauce looks greasy or dry.
- Fold in the parsley just before serving. Taste and adjust the seasoning.
Source: Public Domain Recipes · robert5800 · Recipe source · Public-domain source license