Spaghetti all’aglio e olio–spaghetti with garlic, olive oil, pepper flakes, and cheese–is a simple authentic Italian classic that makes an ideal weeknight supper.
This spaghetti all’aglio e olio recipe is classic Italian simplicity and frugality. Or so says its author. We’re not arguing. The pasta cooking water is the secret ingredient as it lends a unique flavor to the dish that’s a result of the salt and starch content. In tandem with the garlic, your best EVOO, and cheese, it is most definitely greater than the sum of its parts.–Renee Schettler
Spaghetti all’Aglio e Olio
- Quick Glance
- 5 M
- 20 M
- Serves 4 to 6
Bring a large pot of salted water to a boil.
Add the spaghetti and cook until slightly tender and still firm to the bite, 8 to 10 minutes.
Drain the spaghetti and reserve about 1/4 cup cooking water.
Return the pot to medium heat and pour in the oil. Add the garlic and red pepper flakes, reduce the heat, and immediately add the drained spaghetti and the reserved cooking water. Toss and stir so that the oil and water emulsify. Season with salt and pepper and sprinkle with the Parmesan.
Serve the spaghetti all’aglio e olio immediately. Originally published August 24, 2014.
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Spaghetti all’Aglio e Olio Recipe © 2013 Women for Women International. Photo © 2013 Philip Webb. All rights reserved. All materials used with permission.
Published at Thu, 30 Jul 2020 08:50:19 +0000