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Spaghetti Aglio e Olio

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Spaghetti Aglio e Olio is a classic Italian pasta dish made with garlic, chili, parsley, and olive oil. This quick and easy recipe is perfect for busy weeknights, delivering bold flavors in just 15 minutes. Learn how to make this delicious dish with simple ingredients and customize it with extra vegetables or protein for added variety.

Ingredients

⅓ cup extra virgin olive oil

3 cloves garlic, grated or minced

1 red chili, finely chopped, or 1 to 2 teaspoons red pepper flakes (adjust to taste)

3 tablespoons flat-leaf parsley, finely chopped

12 ounces spaghetti

1½ tablespoons salt (for the pasta water)

¾ gallon water (for cooking the pasta)

Instructions

  • Cook the Pasta: Bring ¾ gallon of water to a boil in a large pot. Add 1½ tablespoons salt and the spaghetti. Cook the pasta until just shy of al dente (about 1 minute less than package instructions). Before draining, scoop out a cup of pasta cooking water.

  • Make the Aglio e Olio Sauce: In a large skillet, heat the olive oil over low heat. Add the grated garlic and chopped chili. Sizzle gently for about 30 seconds, being careful not to burn the garlic. Turn off the heat and let the residual warmth infuse the oil.

  • Combine the Pasta and Sauce: When the pasta is almost done, reheat the oil mixture on low. Add the chopped parsley to the skillet and cook for 15-30 seconds. Add the drained pasta and a splash of the reserved pasta water. Toss everything together on medium heat for about a minute, until the pasta is well-coated and silky.

Notes

  • Variation Suggestions: Add protein (shrimp or beans), vegetables (spinach, broccoli), or a burst of lemon for added flavor.

  • Storage: Best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. Reheat in a skillet with olive oil or reserved pasta water

Find it online: https://bitezly.com/spaghetti-aglio-e-olio/