Spaghetti Aglio e Olio

Spaghetti aglio e olio means “spaghetti with garlic and oil,” and it is one of the simplest and most beloved pasta dishes in Italian home cooking. With so few ingredients, technique matters: gently cooking the garlic until golden and using starchy pasta water to create a light, silky sauce that coats each strand.

Ingredients

• 1 lb (450 g) spaghetti
• 1/2 cup (120 ml) good extra-virgin olive oil
• 6 to 8 garlic cloves, thinly sliced
• 1/2 to 1 teaspoon red chili flakes
• 1/2 cup (20 g) chopped fresh flat-leaf parsley
• Salt, for the pasta water and to taste
• Freshly grated Parmesan or pecorino, optional
• Zest of 1/2 lemon, optional

Step-by-Step Instructions

1. Boil the pasta. Bring a large pot of water to a boil and salt it well. It should taste pleasantly salty. Cook the spaghetti until just shy of al dente, about 1 minute less than the package time.
2. Infuse the oil. While the pasta cooks, add the olive oil and sliced garlic to a large, cold skillet. Set it over medium-low heat. Cook gently for 3 to 5 minutes, swirling occasionally, until the garlic turns pale golden. Starting with cold oil cooks the garlic evenly and prevents burning.
3. Add the chili. Add the chili flakes and cook for 30 seconds. Remove the pan from the heat if the pasta is not ready yet.
4. Reserve pasta water. Scoop out about 1 1/2 cups of cooking water before draining the spaghetti.
5. Emulsify. Add the drained spaghetti to the skillet over medium heat with about 1/2 cup of the pasta water. Toss vigorously with tongs for 1 to 2 minutes. The starchy water and oil will come together into a light, glossy sauce. Add more water as needed.
6. Finish. Toss in the parsley and lemon zest. Taste and add salt if needed. Serve immediately, with cheese if you like.

The Most Important Rule: Do Not Burn the Garlic

Garlic goes from golden to burnt in seconds, and burnt garlic tastes harsh and bitter. Keep the heat low, watch closely, and remove the pan from the heat as soon as the slices turn light gold. They continue to darken in the hot oil.

Tips for Success

• Slice the garlic thinly and evenly so it cooks at the same rate.
• Use a big pan. Tossing the pasta vigorously in plenty of space helps the sauce emulsify.
• Do not skip the pasta water. Without it, the dish is simply oily noodles.
• Use quality olive oil. It is the main flavor of the dish.

Variations

• With shrimp: Sauté shrimp in the garlic oil for 2 to 3 minutes before adding the pasta.
• Toasted breadcrumbs: Top with breadcrumbs toasted in olive oil for crunch, a classic Southern Italian touch.
• With anchovies: Melt 2 to 3 anchovy fillets into the oil with the garlic for deep savory flavor.
• Greens: Add broccoli rabe, spinach or kale for a more complete meal.

Storage

This pasta is best enjoyed immediately. Leftovers can be refrigerated for up to 2 days and reheated in a skillet with a splash of water and a little olive oil.

Frequently Asked Questions

Is aglio e olio traditionally served with cheese?
In many Italian homes it is served without cheese, letting the garlic and oil shine. Adding a little Parmesan is a popular and delicious choice, though.

Why is my pasta oily instead of saucy?
The oil and water did not emulsify. Add more pasta water and toss vigorously over medium heat.

Can I use other pasta shapes?
Long pasta like linguine, bucatini or spaghettini is traditional, but any shape will work.