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Spaghetti Aglio e Olio

Spaghetti with garlic and oil. Italian comfort food at its best.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Italian
Keyword: Garlic, Olive oil, Spaghetti
Servings: 6
Calories: 237kcal

Equipment

  • Stock pot
  • Skillet

Mise en place

  • 1 lb spaghetti
  • 1/4 cup olive oil good quality, extra virgin
  • 3-4 ea cloves garlic minced, thinly sliced or pressed
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1/4 cup Italian parsley leaves chopped. Reserve the stems for another use.

Method

  • Bring water to a boil in the stock pot over high heat. Add a couple tablespoons of salt to season the water.
  • Add the pasta, stirring to prevent sticking together, and cook until 'al dente'. Reserve 1/3 C of the cooking liquid, then drain the pasta.
  • In the skillet, heat the olive oil over medium-low heat. Add the garlic and stir until fragrant, about 1 minute. Do not let the garlic turn brown. Remove the skillet from the heat.
  • Add the spaghetti to the skillet with the infused oil and toss until thoroughly coated. Add a little cooking liquid if the pasta is too dry.