Spaghetti Aglio e Olio (Printable Version)

Spaghetti with garlic, olive oil, chili flakes, and parsley for vibrant Mediterranean flair.

# What You’ll Need:

→ Pasta

01 - 12 ounces dried spaghetti

→ Aromatics and Flavorings

02 - 1/2 cup extra-virgin olive oil
03 - 6 garlic cloves, thinly sliced
04 - 1 teaspoon red chili flakes
05 - 1/4 cup fresh parsley, finely chopped
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain spaghetti.
02 - While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add sliced garlic and red chili flakes, gently sauté until garlic is fragrant and lightly golden, being careful not to burn.
03 - Add drained spaghetti to the skillet. Toss well to coat with garlic oil. If necessary, add some reserved pasta water to create a silky sauce. Fold in chopped parsley.
04 - Season with salt and freshly ground black pepper to taste. Transfer to serving plates and garnish with additional parsley if desired.

# Additional Tips::

01 -
  • Easy to make with just six ingredients you probably have on hand
  • Ready in twenty minutes from start to finish
  • Bright garlicky flavors with just the right touch of heat
  • Naturally vegan and endlessly adaptable for any diet
02 -
  • A classic Neapolitan comfort food that comes together in a flash
  • Garlic is the star so choose firm fresh heads for maximum flavor
  • Keeps beautifully for next day lunches and is delicious chilled too
03 -
  • I learned the hard way that the garlic needs gentle heat or it will get bitter Always start with cold oil and watch closely
  • A splash of starchy pasta water at the end turns the whole dish creamy without any butter or cheese Sometimes I rub the serving bowls with a cut clove of garlic for extra aroma and my husband swears this is the secret touch
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