Pasta Aglio E Olio Recipe
This Pasta Aglio E Olio Recipe is a simple, classic Italian dish with garlic, olive oil, and a touch of heat. Quick, flavorful, and perfect for any night!
Equipment
- Large Pot
- Colander
- Large Skillet
- Wooden Spoon or Spatula
- Sharp Knife
- Measuring Spoons
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 finely sliced garlic cloves
- 1 seeded and thinly sliced spicy red pepper
- 4 ounces hot pasta water
- 8 ounces fresh spaghetti pasta
- 1 tablespoon chopped fresh flat-leaf parsley
- Salt to taste
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the fresh spaghetti pasta and cook according to the package instructions until al dente. Reserve 4 ounces of the hot pasta water, then drain the pasta in a colander.
- In a large skillet, heat the extra virgin olive oil over medium heat. Allow it to warm up for about a minute, ensuring it doesn’t smoke.
- Add the finely sliced garlic and spicy red pepper to the skillet. Sauté gently for 1-2 minutes, stirring frequently, until the garlic is fragrant and lightly golden. Be careful not to let it burn, as burnt garlic can taste bitter.
- Add the drained pasta directly into the skillet with the garlic and oil mixture. Pour in the reserved hot pasta water and toss everything together until the pasta is well coated with the sauce.
- Remove the skillet from heat and stir in the chopped fresh flat-leaf parsley. Season with salt to taste, mixing well to ensure the flavor is evenly distributed.
- Plate your Pasta Aglio E Olio, drizzling a little extra olive oil on top if desired. Garnish with additional parsley or red pepper flakes for an extra kick, and enjoy your delicious creation!
Notes
- Use fresh garlic for the best flavor; avoid burnt garlic to prevent bitterness.
- Reserve some pasta water to help emulsify the sauce and coat the pasta perfectly.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of olive oil or pasta water.