Home Cook Together. Celebrate Life.

ItalianAuthentic Cuisine

Spaghetti Aglio e Olio

Serves 4 to 6 Entree pasta, Pasta & Rice

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a classic Neapolitan dish that showcases the simplicity and boldness of Italian cooking. It's a straightforward combination of spaghetti, garlic, olive oil, and a hint of red pepper flakes, garnished with fresh parsley. This dish is a staple in homes across Naples, where it's prepared without fuss and with an emphasis on quality ingredients.

The taste is a harmonious blend of the rich, fruity olive oil and the pungent, aromatic garlic, with a subtle kick from the red pepper flakes. The parsley adds a fresh, herbal note, balancing the flavors perfectly. It's a dish that speaks to the essence of Italian cooking: simple yet deeply satisfying.

Ingredients

  • 400 gspaghetti
  • 6 clovesgarlic — thinly sliced
  • 6 tbspextra virgin olive oil
  • 1 pinchred pepper flakes
  • 3 tbspflat-leaf parsley — chopped
  • to tastefine sea salt

Method

  1. Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a generous amount of fine sea salt to the water, as this will season the spaghetti. Add 400 g of spaghetti to the pot, stirring occasionally to prevent sticking. Cook the spaghetti until it is al dente, which means it should be tender but still have a slight bite in the center.
  2. While the pasta is cooking, peel and thinly slice 6 cloves of garlic. In a large, wide skillet, pour 6 tablespoons of extra virgin olive oil and add the sliced garlic. Set the skillet over low heat and gently warm the oil. The goal is to infuse the oil with the garlic flavor without browning the garlic, which should take on a soft, translucent appearance and release a fragrant aroma.
  3. Add a pinch of red pepper flakes to the skillet with the garlic and oil. Stir gently to distribute the heat and spice evenly throughout the oil. Keep the heat low to avoid burning the garlic, as burnt garlic will impart a bitter taste to the dish.
  4. Once the spaghetti is cooked al dente, reserve a cup of the pasta cooking water and then drain the spaghetti. Immediately transfer the drained spaghetti to the skillet with the garlicky oil, removing the skillet from the heat. Toss the spaghetti in the oil to coat each strand thoroughly.
  5. Gradually add some of the reserved pasta water to the skillet, a few tablespoons at a time, tossing the spaghetti continuously. The starch in the water will help emulsify the oil, creating a light sauce that clings to the pasta. The spaghetti should appear glossy and evenly coated.
  6. Finely chop 3 tablespoons of flat-leaf parsley and sprinkle it over the pasta. Toss once more to incorporate the parsley, which will add a fresh, vibrant flavor. Serve the spaghetti aglio e olio immediately, ensuring each portion is evenly coated with the sauce and garnished with parsley.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Italian cuisine