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Spaghetti aglio e olio in a white ceramic bowl on marble with garlic and parsley

Spaghetti Aglio e Olio

A classic Italian pasta made with just five ingredients where thinly sliced golden garlic and starchy pasta water create a glossy, addictive sauce in 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 12 oz spaghetti
  • 8 cloves garlic very thinly sliced
  • 1/2 cup extra virgin olive oil good quality
  • 1/2 tsp red pepper flakes or more to taste
  • 1/2 cup fresh flat-leaf parsley roughly chopped
  • salt for pasta water
  • freshly grated Parmesan optional, for serving

Method
 

  1. Bring a large pot of heavily salted water to a boil. Cook spaghetti until 2 minutes shy of al dente. Reserve 1 full cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium-low heat. Add thinly sliced garlic and cook for 4 to 6 minutes, stirring occasionally, until golden and fragrant. Do not let it brown.
  3. Add red pepper flakes and stir for 30 seconds. Remove pan from heat briefly.
  4. Add drained pasta to the skillet over medium heat. Pour in 1/2 cup pasta water and toss vigorously for 1 to 2 minutes until sauce is glossy and coats every strand. Add more pasta water if needed.
  5. Remove from heat, fold in fresh parsley, and adjust salt and red pepper to taste. Serve immediately.

Notes

Slice garlic thin, not minced, to prevent burning. Save at least 1 cup of starchy pasta water before draining as it is essential for creating the emulsified sauce. Use the best extra virgin olive oil you have since it is the main flavor component.