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Spaghetti Aglio e Olio Recipe

Italian · Main course · 20 min total

A classic Italian pasta dish that is simple yet flavorful, made with garlic, olive oil, and red pepper flakes. This recipe is quick and perfect for a weeknight dinner.

Ingredients

• 1 pound spaghetti
• 1/2 cup extra-virgin olive oil
• 8 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1/2 cup chopped fresh parsley
• 1 cup reserved pasta water
• Salt to taste
• 1/2 cup grated Parmesan cheese (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes. Cook, stirring frequently, until garlic is golden but not browned, about 2-3 minutes.
3. Add drained spaghetti to the skillet. Toss to coat with the garlic oil. Add reserved pasta water a little at a time, tossing, until the sauce coats the pasta (you may not need all the water). Season with salt to taste.
4. Remove from heat. Stir in fresh parsley. Serve immediately, topped with grated Parmesan if desired.

Tips

• For extra flavor, add a squeeze of lemon juice before serving.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water or olive oil.

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