Spaghetti aglio e olio

Ingredients

• Spaghetti – This pasta dish is traditionally made with classic spaghetti pasta, not angel hair or any other pasta shape. If possible choose spaghetti trafilati al bronzo, which has a slightly rough surface and allows the flavors to stick much better to it.
• Garlic cloves – Use fresh garlic cloves that appear white and plump and don’t have any blemishes or brown spots. Don’t use store-bought minced garlic or garlic powder.
• Chili flakes – Optional, for a bit of spice. Some people use fresh red chilies or whole cayenne peppers instead (see recipe tips section).
• Extra virgin olive oil – In this recipe extra virgin olive oil is a must since it’s one of the main ingredients. Don’t use any other type of oil since the flavor would be massively impacted. 
• Salt – Needed to salt the pasta water.

Recipe Tips

• To cook the spaghetti properly, generously salt the water and don’t break the spaghetti in half. Move the spaghetti around in the pot as they start to soften. Don’t add olive oil to the pasta water – this would create a film and prevent the garlic and chili flakes from sticking to the spaghetti.
• Keep an eye on the garlic and chili flakes so they don’t burn, cook over low heat, and remove from heat as soon as the garlic turns golden and fragrant.
• The pasta water is key to making the sauce, so don’t discard all of it when draining the spaghetti. Adding the pasta water to the mix will create a creamy consistency thanks to the starch the pasta has released into the water during cooking.
• Adjust the amount of garlic to taste. I like to use 1 ½ garlic cloves per person, but some people use less. 
• As mentioned above, some people like to use fresh red chilies instead of chili flakes. Other people like to add whole cayenne peppers and remove them before serving so the heat is milder. I like to add a few chili flakes for a nice kick, but feel free to omit them entirely. If using, don’t overdo it – the dish should have a slight kick, but it’s not considered a “spicy” dish. 

How to Make Spaghetti aglio e olio – Step by Step Instructions

First, boil the spaghetti in a pot of generously salted water according to package instructions until al dente. Be sure to not overcook the spaghetti.

While the spaghetti is cooking, peel the garlic cloves and mince them with a knife or use a garlic press.

Next, add the extra virgin olive oil to a large frying pan and heat it over medium-low heat.

Then add the garlic and chili flakes (optional) to the pan, constantly moving them with a wooden spatula to prevent them from burning.

Remove the pan from the heat once the garlic turns golden and fragrant.

When the pasta is done, drain it but reserve a bit of the pasta water.

Then add the cooked spaghetti to the pan with the fried garlic and chili flakes. Pour in some of the reserved pasta water (about 1/3 of a cup), and mix well.

The pasta water will emulsify thanks to the starch, creating a creamy sauce.

Season the pasta with a drizzle of extra virgin olive oil. You can also add some freshly grated parmigiano reggiano (optional, non-traditional). Enjoy!