Spaghetti Aglio e Olio
Spaghettis Aglio e Olio is flavorful plus quick and easy to make! With just a few ingredients, this simple Italian dish is sure to please!
Ingredients
- 1 lb. spaghetti see Recipe
- 3/4 cup extra-virgin olive oil tips & tricks
- 6 large cloves garlic, pressed
- 1/4 tsp. red pepper flakes, divided plus more for garnish
- 7 to 8 large parsley stems tips & tricks
- 1 cup pasta water, or as needed
- 1/3 cup parsley, finely chopped tips & tricks
Directions
- In a large pot with boiling salted water, add the spaghetti and cook according to the package directions minus 1 minute.
- Meanwhile, in a large cold skillet, add oil; set the heat on medium. While it’s heating up, add pressed garlic and stir very well before adding parsley stems and half red pepper flakes.
- Stir the ingredients and let the oil mixture infuse for about 5 minutes, stirring often – don’t burn the garlic. If the heat is too high, reduce to medium-low and don’t let the mixture simmer too much.
- After 5 minutes, add a couple ladles of the pasta water and give a good stir. Simmer gently for 2 minutes.
- Remove the parsley stems and discard them.
- When the pasta is almost done, transfer it to the skillet and reserve ½ cup of pasta water on the side.
- Bring the heat back to medium and gently toss the noodles until nicely coated.
- Add remaining red pepper flakes and cook for 2 minutes. If not done, add more pasta water.
- When pasta is cooked, sprinkle on the finely chopped parsley; toss to blend.
- Transfer to serving plates and sprinkle on more red pepper flakes.