Name: Aglio Olio
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb Spaghetti; 0.5 cup Extra Virgin Olive Oil; 8 cloves Garlic Cloves, thinly sliced; 1 tsp Red Pepper Flakes; 0.5 cup Fresh Flat-Leaf Parsley, chopped; 2 tsp Kosher Salt

Pasta & Grains

Aglio Olio

This iconic Roman pasta dish transforms humble pantry staples into a sophisticated masterpiece of flavor. Golden-brown garlic slivers and a hint of red pepper flakes create a fragrant, spicy oil that beautifully coats every strand of perfectly al dente spaghetti.

Prep

10m

Cook

15m

Serves

Calories

520kcal

Qty	Ingredient
1 lb 450 g	Spaghetti
0.5 cup 120 ml	Extra Virgin Olive Oil
8 cloves 40 g	Garlic Cloves, thinly sliced
1 tsp 2 g	Red Pepper Flakes
0.5 cup 15 g	Fresh Flat-Leaf Parsley, chopped
2 tsp 12 g	Kosher Salt

2 Method

Step 1. Bring a large pot of heavily salted water to a boil and cook the spaghetti until it is 2 minutes shy of al dente.

Step 2. While the pasta cooks, combine the olive oil and thinly sliced garlic in a cold, large skillet.

Step 3. Place the skillet over medium-low heat and cook until the garlic is fragrant and turns a pale golden color, about 5-8 minutes.

Step 4. Stir in the red pepper flakes and cook for another 30 seconds, then ladle in about 1/2 cup of the boiling pasta water to stop the garlic from browning further.

Step 5. Drain the spaghetti and add it directly to the skillet with the garlic oil.

Step 6. Increase heat to medium and toss vigorously with the remaining pasta water and fresh parsley until a glossy emulsion forms that coats the noodles.

Step 7. Season with additional salt to taste and serve immediately in warmed bowls.

·
Start the garlic in cold oil to infuse the flavor deeply without burning the cloves.
·
Always reserve at least a cup of pasta water; the starch is the secret to a silky, emulsified sauce.
·
Slice the garlic paper-thin rather than mincing it to achieve the perfect texture and prevent bitterness.