Pasta Aglio e Olio
This classic Italian pasta dish is incredibly simple yet full of flavor. Thin spaghetti is tossed with garlic-infused olive oil and a hint of red pepper flakes, creating a satisfying and quick meal.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 613 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 200 gspaghetti
- 4 clovegarlic, thinly sliced
- 60 mlolive oil
- 0.5 tspred pepper flakes
- 1 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped
Equipment
large skillet · colander · large pot
The method
Step by step
- 1
Bring a large pot of generously salted water to a rolling boil.
About 5 min
Cook’s note: Use plenty of water for the pasta to prevent sticking.
- 2
Add the spaghetti to the boiling water and cook according to package directions until al dente.
About 8 min
Cook’s note: Reserve about 1 cup of the pasta cooking water before draining.
- 3
While the pasta cooks, heat the olive oil in a large skillet or pan over medium-low heat.
About 1 min
Cook’s note: Keep the heat low to gently infuse the oil with garlic flavor without burning it.
- 4
Add the sliced garlic and red pepper flakes to the pan and sauté gently for 3-5 minutes, until the garlic is fragrant and lightly golden.
About 4 min
Cook’s note: Do not let the garlic brown too much, as it will become bitter.
- 5
Drain the cooked spaghetti, reserving some pasta water, then add it directly to the skillet with the garlic oil.
About 1 min
- 6
Toss the pasta well to coat it evenly with the garlic olive oil.
About 1 min
- 7
Add a few tablespoons of the reserved pasta water to the skillet and continue tossing, creating a light sauce that emulsifies with the oil.
About 1 min
Cook’s note: Add more pasta water, a tablespoon at a time, if the pasta seems too dry.
- 8
Season with salt and black pepper to taste.
- 9
Stir in the fresh parsley just before serving.
- 10
Serve immediately and enjoy.
Per serving
Nutrition
- Calories
- 612.9kcal
- Protein
- 13g
- Carbs
- 76g
- Fat
- 29.3g
- Fibre
- 3.8g
- Sugar
- 3.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pasta aglio e olio in an airtight container in the refrigerator.
Reheat gently in a pan with a splash of water or olive oil to loosen the pasta.
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