Spaghetti Aglio e Olio is a classic Italian pasta dish that features simple yet flavorful ingredients. The name translates to “spaghetti with garlic and oil” in English. Here’s a basic recipe for Spaghetti Aglio e Olio:
Ingredients:
- 400g (14 oz) spaghetti
- 1/3 cup extra-virgin olive oil
- 4-6 cloves garlic, thinly sliced or minced
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions:
- Cook the spaghetti: Boil a large pot of salted water and cook the spaghetti according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.
- Sauté garlic and red pepper flakes: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced or minced garlic and red pepper flakes. Sauté until the garlic becomes golden but not browned, as burnt garlic can taste bitter.
- Combine pasta and garlic oil: Once the pasta is cooked, drain it and add it to the skillet with the garlic oil. Toss the pasta to coat it evenly with the oil.
- Adjust seasoning: Season the pasta with salt and freshly ground black pepper to taste. If the pasta seems dry, add some of the reserved pasta cooking water gradually until you reach your desired consistency.
- Garnish and serve: Sprinkle chopped fresh parsley over the pasta for a burst of freshness. Serve the Spaghetti Aglio e Olio hot, optionally with grated Parmesan cheese on top.
This dish is a celebration of simplicity, so it’s important to use high-quality ingredients for the best flavor. Adjust the quantities of garlic and red pepper flakes to suit your taste preferences. Enjoy your delicious and straightforward Spaghetti Aglio e Olio!
