Here’s a classic and super simple recipe for Spaghetti Aglio e Olio — a traditional Italian pasta dish from Naples. It’s made with just a few pantry staples: garlic, olive oil, chili flakes, and pasta. Don’t let the simplicity fool you — it’s packed with flavor.
🍝 Spaghetti Aglio e Olio (Garlic and Oil Pasta)
✅ Ingredients (Serves 2–3):
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8 oz (225g) spaghetti
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4–6 cloves garlic, thinly sliced
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¼ cup extra virgin olive oil
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½ tsp red pepper flakes (adjust to taste)
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Salt (for pasta water)
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2 tbsp chopped fresh parsley (optional)
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Freshly grated Parmesan or Pecorino (optional)
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Reserved pasta water (about ½ cup)
🔪 Instructions:
1. Boil Pasta:
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Bring a large pot of salted water to a boil.
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Cook spaghetti al dente according to package instructions.
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Reserve ½ cup of pasta water, then drain.
2. Infuse Oil:
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While the pasta cooks, heat olive oil in a large skillet over medium heat.
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Add sliced garlic and cook gently until golden and fragrant (not brown or burnt!), about 2–3 minutes.
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Add red pepper flakes and stir for 10–15 seconds.
3. Toss Pasta:
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Add drained spaghetti directly to the skillet.
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Toss to coat in the garlic oil.
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Add a splash of reserved pasta water to help the sauce cling to the noodles and create a silky finish.
4. Finish & Serve:
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Add chopped parsley (optional).
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Season with more salt or pepper if needed.
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Top with grated Parmesan or Pecorino (optional, but delicious).
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Serve immediately.
🍋 Optional Add-ins:
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A squeeze of lemon juice or zest for brightness.
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A few anchovy fillets (sautéed with the garlic) for umami depth.
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Toasted breadcrumbs on top for crunch.
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Sautéed mushrooms or spinach for extra veggies.