Spaghetti Aglio e Olio with Chopped Basil on White Plate

Spaghetti Aglio e Olio

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Description

Here’s a classic Italian Pasta recipe for Spaghetti Aglio e Olio. It’s a simple, traditional dish from Naples that highlights the elegance of basic ingredients—garlic, olive oil, and chili flakes. You can whip it up in under few minutes!

Ingredients:

  • 250g spaghetti (or any long pasta like linguine)
  • 5 tablespoons extra virgin olive oil
  • 4-5 cloves garlic, thinly sliced
  • 1 teaspoon red chili flakes (adjust to taste)
  • Fresh parsley, chopped (about 2 tablespoons)
  • Salt (for boiling pasta and seasoning)
  • Freshly ground black pepper (optional)
  • 1/4 cup pasta cooking water
  • Grated Parmesan or Pecorino Romano cheese (optional)

Instructions

Step 1: Cook the Pasta:

Bring a large pot of salted water to a boil (use about 1 tablespoon of salt for every 4 liters of water).Add the spaghetti and cook according to the package instructions (about 8-10 minutes). The pasta should be firm to the bite. Before draining, reserve some portion of the pasta cooking water.

Step 2. Prepare the Garlic and Oil:

While the pasta is cooking, heat the olive oil in a skillet(or a pan) over medium heat. Add the sliced garlic and sauté until it turns golden and fragrant, but not burnt (about 2 minutes). Burnt garlic will add a bitter taste, so watch carefully! Add the chili flakes and cook for another 30 seconds, allowing them to infuse the oil with spice.

Step 3: Combine Pasta and Sauce:

Once the garlic is golden and chili flakes are fragrant, remove the skillet from heat. Drain the cooked spaghetti and immediately transfer it to the skillet with the garlic and oil. Add the reserved pasta cooking water to the skillet to help emulsify the sauce. Toss everything together, coating the pasta evenly in the garlic and oil mixture.

Step 4: Season and Finish

Add salt and black pepper to taste. Sprinkle in the chopped fresh parsley and toss again.

Step 5: Serve

Divide the pasta onto plates. You can serve it as is for a simple, vegan-friendly meal, or top with freshly grated Parmesan or Pecorino Romano for extra flavor.

Tips:
  • Pasta cooking water contains starch, which helps thicken the sauce and allows it to cling to the pasta better.
  • Use good quality olive oil—since this dish relies on just a few ingredients, quality really matters.
  • To enhance flavor, you can add a few anchovy fillets (they will melt into the oil) or a pinch of lemon zest for brightness.
  • This recipe is a perfect example of how Italian cuisine uses simple ingredients to create something absolutely delicious!