Italian · Free recipe
Spaghetti Aglio e Olio
Spaghetti tossed in a silky garlic-and-olive-oil sauce with a whisper of chili heat. This four-ingredient Roman classic proves that simple can be spectacular.
Step 1
Fill a large pot with about 5 quarts of water and bring it to a rolling boil over high heat. Add 1 tablespoon salt; the water should taste like the sea.
Step 2
Add the spaghetti and stir right away so the strands do not stick together. Cook according to the package until just short of tender, usually 1 minute less than the stated time, for a firm al dente bite.
Step 3
While the pasta cooks, set a large skillet over low heat and add the olive oil and sliced garlic together in the cold oil. Starting cold lets the garlic flavor the oil slowly without burning.
Step 4
Cook the garlic gently, stirring often, for about 5 minutes until it turns pale straw gold and smells sweet and nutty. If it starts to brown, pull the pan off the heat; burnt garlic is bitter.
Step 5
Stir in the red pepper flakes and cook for 30 seconds, then turn off the heat and wait for the pasta.
Step 6
Just before draining, scoop out 1 cup of the starchy pasta water with a mug and set it aside. This water is the secret to a glossy sauce.
Step 7
Drain the spaghetti in a colander but do not rinse it.
Step 8
Add the drained spaghetti to the skillet with the garlic oil. Pour in about 1/2 cup of the reserved pasta water.
Step 9
Turn the heat to medium and toss everything with tongs for 1 to 2 minutes. The starchy water and oil will combine into a light creamy sauce that clings to the noodles. Add a splash more water if it looks dry.
Step 10
Turn off the heat and toss in the chopped parsley.
Step 11
Twirl into bowls and serve at once, with a little Parmesan on top if you like.
Tips from the test kitchen
- Slice the garlic as thinly and evenly as possible so it cooks at the same rate.
- The reserved pasta water is essential; without it the dish will be oily instead of silky.
