Spaghetti Aglio e Olio (Garlic & Olive Oil Pasta)
This Neapolitan classic is the ultimate late-night, five-ingredient pasta dish—no cream, no cheese—just pure, garlic-infused olive oil, chili, and spaghetti.
Servings
2
2
Ready In:
20 Mins
20 Mins
Calories:
610
Good For:
Lunch
Spaghetti Aglio e Olio (Garlic & Olive Oil Pasta)
This Neapolitan classic is the ultimate late-night, five-ingredient pasta dish—no cream, no cheese—just pure, garlic-infused olive oil, chili, and spaghetti.
Ingredients
8 Oz Spaghetti (whole wheat or traditional)
4 Garlic Cloves, thinly sliced
¼ Cup Fresh Parsley, chopped
3 Tbsp Extra Virgin Olive Oil
½ Tsp Red Pepper Flakes
Salt & black pepper to taste
Step by Step Instructions
Step 1
Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve ½ cup pasta water before draining.
Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve ½ cup pasta water before draining.
Step 2
Heat olive oil in a pan over low heat. Add garlic and red pepper flakes. Sauté until garlic is golden brown but not burnt (about 2 minutes).
Heat olive oil in a pan over low heat. Add garlic and red pepper flakes. Sauté until garlic is golden brown but not burnt (about 2 minutes).
Step 3
Toss in the cooked pasta, adding reserved pasta water a little at a time to create a silky sauce.
Toss in the cooked pasta, adding reserved pasta water a little at a time to create a silky sauce.
Step 4
Season with salt, black pepper, and fresh parsley. Serve immediately.
Season with salt, black pepper, and fresh parsley. Serve immediately.
Step 5
Pairing: Enjoy with a crisp white wine like Pinot Grigio.
Pairing: Enjoy with a crisp white wine like Pinot Grigio.
Step 6
Step 7