Spaghetti aglio e olio
Spaghetti aglio e olio, a super simple pasta dish, is an Italian classic. Made with spaghetti, fresh garlic, oil, and chili flakes, it's a filling dish that can be prepared in no time at all!
Servings 2
Ingredients
- 7 ounces spaghetti, 3.5 ounces per person
- 3 garlic cloves, or to taste
- 2 tablespoons extra virgin olive oil, more to serve
- 1/2 teaspoon chili flakes, optional
- salt, for the pasta water
Instructions
- Boil the spaghetti in a pot of generously salted water according to package instructions until al dente (don't overcook).
- While the spaghetti is cooking, peel the garlic cloves and mince them with a knife or use a garlic press.
- Add the extra virgin olive oil to a large frying pan and heat it over medium-low heat.
- Add the garlic and chili flakes (optional) to the pan, constantly moving them with a wooden spatula to prevent them from burning.
- Once the garlic turns golden and fragrant, remove the pan from the heat.
- When the pasta is done, drain it but reserve a bit of the pasta water.
- 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 with a drizzle of extra virgin olive oil. You can also add some freshly grated parmigiano reggiano (optional, non-traditional).
- Serve hot and enjoy.
Notes
- 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.
- Adjust the amount of garlic to taste.
- 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 during cooking.
- Some people like to use fresh red chilies instead of chili flakes. Others add whole cayenne peppers and remove them before serving so the heat is milder. If adding chili, don’t overdo it - the dish should have a slight kick, but it’s not considered a “spicy” dish.
Nutrition
Calories: 500kcal | Carbohydrates: 76g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 15mg | Potassium: 249mg | Fiber: 3g | Sugar: 3g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
