Spaghetti Aglio e Olio
Recipe by user david
A classic Italian pasta tossed in garlic-infused olive oil, red pepper flakes, parsley, and starchy pasta water for a silky emulsified sauce.
Spaghetti Aglio e Olio is a minimalist, pantry-friendly Italian pasta that’s all about technique: gently infusing olive oil with thinly sliced garlic and red pepper flakes, then emulsifying it with salty, starchy pasta water to create a glossy sauce that coats the noodles (not a greasy oil slick). It’s perfect for a fast weeknight dinner, late-night meal, or anytime you want something inexpensive but deeply satisfying. Key tips: slice the garlic evenly and thin so it softens without browning, salt the pasta water well because it’s the main seasoning, and don’t walk away once cooking starts—keep tossing, adding pasta water a ladle at a time, and adjusting with a bit more oil only if needed.
- water, for boiling pasta and reserving starchy pasta water
- 2 to 3 pinches 2 to 3 pinches salt, for pasta water (big pinches)
- water, for boiling pasta and reserving starchy pasta water
- 2 to 3 pinches 2 to 3 pinches salt, for pasta water (big pinches)
Bring a large pot of water to a boil and salt it well with big pinches of salt.
- 1 lb 1 lb (450 g) spaghetti
- 1 lb 1 lb (450 g) spaghetti
Cook the spaghetti, planning to pull it 2–3 minutes before the package says it will be al dente; reserve pasta water.
- 1⁄4 cup 1⁄4 cup (54 g) olive oil, or enough to generously coat a large skillet
- 3 to 4 cloves 3 to 4 cloves garlic, thinly sliced
- 1⁄4 cup 1⁄4 cup (54 g) olive oil, or enough to generously coat a large skillet
- 3 to 4 cloves 3 to 4 cloves garlic, thinly sliced
In a large skillet over medium-low heat, add olive oil to generously coat the pan; add sliced garlic and gently cook.
- chili pepper flakes, to taste
- chili pepper flakes, to taste
After about a minute, add red pepper flakes and continue cooking until the garlic is softened but not browned.
Add a ladle of reserved pasta water to the skillet (it will sizzle) to stop the garlic from cooking and cool the pan slightly.
Add a ladle of reserved pasta water to the skillet (it will sizzle) to stop the garlic from cooking and cool the pan slightly.
Add the nearly al dente pasta to the skillet and shake/toss so the pasta water emulsifies with the garlic-infused oil into a sauce.
Add the nearly al dente pasta to the skillet and shake/toss so the pasta water emulsifies with the garlic-infused oil into a sauce.
Add reserved pasta water one ladle at a time, tossing continuously, until the pasta reaches your desired doneness and the sauce coats the noodles.
Add reserved pasta water one ladle at a time, tossing continuously, until the pasta reaches your desired doneness and the sauce coats the noodles.
- 1 bunch 1 bunch fresh flat-leaf parsley leaves, finely minced
- black pepper, to taste
- 1 bunch 1 bunch fresh flat-leaf parsley leaves, finely minced
- black pepper, to taste
Sprinkle in parsley and keep shaking/mixing to combine; if the pan looks dry, add more pasta water as needed and season with black pepper to taste.
Notes
Cook until the garlic is softened but not browned.
Once you start cooking, this is not something you can walk away from. The dish needs you to stay there.
In Italy it’s apparently a sin to put cheese on this. If served with cheese to an Italian they will call it Cacio e Pepe. So we’re not gonna put any cheese on although feel free to go ahead and add cheese if you like.
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