Garlic & Olive Oil Spaghetti: Simple Aglio e Olio Recipe
Master the Classic Aglio e Olio: A Fragrant and Flavorful Olive Oil Pasta
Savor the intense aroma and rich flavor of garlic in this delightful olive oil pasta. Aglio e Olio is a testament to how simple ingredients can create extraordinary taste.
Pasta Ingredients- Spaghetti 160g
- 8 cloves fresh garlic
- 2 dried red chili peppers (peperoncino)
- 4 tablespoons olive oil
- Salt for pasta water (approx. 1 Tbsp)
- Freshly ground black pepper to taste
- Salt to taste (for final seasoning)
Cooking Instructions
Step 1
Start by bringing a large pot of water to a rolling boil. Once boiling, generously season the water with about 1 tablespoon of coarse salt. This is crucial for flavoring the pasta from within. Add 160g of spaghetti and cook for approximately 10 minutes, or about 1 minute less than the package instructions for al dente. Before draining, reserve about 1 cup of the starchy pasta water – it’s liquid gold for creating a smooth sauce.
Step 2
While the spaghetti is cooking, prepare the flavor base. Thinly slice 8 cloves of garlic. Aim for consistent thickness so they cook evenly without burning too quickly. If you enjoy a bit of heat, finely chop or crush 2 dried red chili peppers (peperoncino). Adjust the amount based on your spice preference; you can omit them entirely if you prefer a milder dish.
Step 3
Heat a large skillet over medium heat. Add 4 tablespoons of good quality olive oil. Once the oil is shimmering, add the sliced garlic and chopped chili peppers. Gently sauté, stirring frequently, until the garlic turns a beautiful golden brown and releases its fragrant aroma. Be mindful not to let the garlic burn, as this will turn the dish bitter. Low and slow is key to extracting maximum flavor.
Step 4
Once the garlic is perfectly infused into the oil, drain the spaghetti (reserving the pasta water!) and add it directly to the skillet. Pour in about half of the reserved pasta water. Toss the pasta vigorously in the pan, allowing the oil, garlic, chili, and starchy water to emulsify into a light, glossy sauce that coats the noodles. Continue tossing for 1-2 minutes. Season with freshly ground black pepper and a pinch of salt to taste. Gently toss to combine. Serve immediately while hot!
