Aglio E Olio

Aglio E Olio is a classic Italian dish that combines garlic, olive oil, and chili flakes for a simple yet satisfying pasta experience.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

100 g Parsley, fresh Adds color and fresh aroma.
500 g Spaghetti Perfect for carrying flavors, ensure it's cooked al dente.
2 tsp Chili Flakes Adjust based on heat preference.
8 cloves Garlic Essential for flavor, should be lightly golden.
8 tbsp Pasta Water Key to binding the sauce.
1 Lemon Brightens flavors.
to taste Salt Enhances flavor.
to taste Black Pepper Balances the dish.
6 tbsp Olive Oil Ties all flavors together.

Method

Cooking the Pasta

Start by bringing a pan of salted water to a boil. Once boiling, add your spaghetti and cook according to package instructions until al dente.

Preparing the Garlic and Oil

While the pasta cooks, heat the olive oil in a frying pan over low heat. Finely slice the garlic and add it to the pan along with the chili flakes. Stir gently, ensuring the garlic doesn't burn.

Creating the Sauce

Once pasta is al dente, reserve a mug of starchy pasta water before draining. Add a splash of this water to the frying pan with garlic and a pinch of salt. Simmer gently to form the sauce.

Combining Ingredients

Chop the parsley, save some for garnish, and drain the pasta. Add the drained spaghetti and parsley to the frying pan, squeeze in lemon juice, and season with salt. Toss until creamy emulsion forms.

Serving

Remove the pan from heat, plate your Aglio E Olio, garnish with extra parsley and a drizzle of olive oil. Serve immediately.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently. Freeze for up to a month, but be aware of potential texture changes. Variations can include shrimp or vegetables like spinach.