Spaghetti Aglio e Olio
Garlic gently cooked in olive oil with chili flakes and parsley, tossed with spaghetti. A 20-minute classic.
Serves 4
Prep 5 min
Cook 15 min
Ingredients
- 12 oz spaghetti
- 1/3 cup extra-virgin olive oil
- 6 cloves garlic, sliced thin
- 1/2 teaspoon red pepper flakes
- 1/4 cup chopped parsley
- 1/2 cup pasta water, reserved
- Salt for the pasta water
Steps
Step 1. Boil the spaghetti in well-salted water until al dente. Save 1/2 cup of the water, then drain.
Step 2. Heat the oil and garlic in a large pan over low heat for 3 to 4 minutes, until the garlic is pale gold. Do not let it brown.
Step 3. Add the red pepper flakes, then the pasta and 1/4 cup of pasta water.
Step 4. Toss over medium heat for 1 minute until the sauce coats the pasta. Add the parsley and more water if it looks dry.
Where this recipe comes from
Yoribang Italian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Italian dishes. Use the best canned tomatoes, olive oil, and cheese you can find, since there is little else in many of these dishes. Salt the pasta water well, until it tastes like mild seawater, and save a cup of it before draining.