Spaghetti con Aglio Olio (Spaghetti Garlic Oil)
Learn how to make Spaghetti con Aglio Olio (Spaghetti Garlic Oil) with unfiltered olive oil for a quick, flavorful dish that impresses!
Ingredients
- 1 lb 450g spaghetti or linguine
- 9 cloves (3 tbsp) garlic thinly sliced or minced
- 1½ tsp fresh chiies (or ¾ to 1 tsp red pepper flakes) adjust to taste, thinly sliced
- 9 tbsp olive oil
- 1 cup pasta water
- ¾ cup fresh parsley finely chopped
- Salt to taste
Instructions
- Cook the Pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package instructions until 2 minutes before the suggested cooking time (to keep it slightly undercooked). Reserve 1 cup of pasta cooking water, then drain the pasta.
- Prepare the Garlic and Chili: In a large frying pan, heat the olive oil over low heat. Add the minced garlic and fresh chilies, stirring frequently. Cook for 3-5 minutes until the garlic is fragrant and soft, but not browned. Stir frequently to prevent burning.
- Add Pasta Water: Add ½ cup of the reserved pasta water to the pan with the garlic and red pepper flakes. Let it simmer for about 10 minutes or until most of the water has evaporated and the sauce has thickened slightly.
- Toss the Pasta: Add the drained pasta to the pan along with the remaining ¼-½ cup of pasta water. Stir over low heat for 1-2 minutes until the pasta is fully coated with the garlic-chili sauce.
- Finish with Parsley: Remove the pan from heat and toss in the chopped parsley. Stir everything together to combine well. Taste and season with additional salt if needed.
- Serve Immediately: Serve the pasta hot, optionally drizzling extra olive oil on top and garnishing with more parsley, if desired.