Description
Classic Italian Spaghetti Aglio e Olio is a simple yet flavorful pasta dish made with garlic sautéed in extra virgin olive oil, tossed with al dente spaghetti, red pepper flakes, fresh parsley, and optionally finished with Parmesan cheese. Perfect for a quick and delicious meal.
Ingredients
Scale
Pasta
- 400g spaghetti
Sauce
- 6 cloves garlic, sliced
- 100ml extra virgin olive oil
- 1 teaspoon red pepper flakes
- Salt, to taste
- Fresh parsley, chopped
Garnish
- Parmesan cheese, for serving (optional)
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the spaghetti according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside.
- Sauté Garlic: In a large skillet, heat the extra virgin olive oil over medium heat. Add the sliced garlic and sauté gently until it turns golden brown, being careful not to burn it, which should take about 2-3 minutes.
- Add Spice: Stir in the red pepper flakes and cook for an additional minute to release their flavor into the oil.
- Toss Pasta: Add the drained spaghetti to the skillet with the garlic oil. Toss well to coat the pasta evenly with the oil and garlic mixture.
- Season and Garnish: Season the pasta with salt to taste and sprinkle with freshly chopped parsley for a fresh finish.
- Serve: Serve the spaghetti hot, optionally topping with grated Parmesan cheese for added richness and flavor.
Notes
- To avoid burning the garlic, keep the heat moderate and watch it closely while sautéing.
- Adjust red pepper flakes quantity to your desired level of spiciness.
- Use fresh parsley to add brightness to the dish; flat-leaf parsley is preferred.
- Parmesan cheese is optional but adds a nice savory touch.
- This dish is best served immediately to enjoy the freshness of garlic and oil.
