Simple and Delicious Spaghetti with Garlic and Olive Oil Recipe
Craving something simple yet absolutely delicious? Spaghetti with garlic and olive oil, also known as "spaghetti aglio e olio," is the answer. This Italian classic is a celebration of simplicity, letting quality ingredients shine. Perfect for a quick weeknight meal or a cozy dinner for two, this dish packs flavor without the fuss.
This recipe serves two, making it ideal for a small dinner or an indulgent solo meal with leftovers. Here’s what you need:
200g spaghetti
4 large cloves of garlic, thinly sliced
4 tbsp olive oil (extra-virgin for the best flavor)
1/4 tsp red pepper flakes (optional, for a little heat)
Salt, to taste
Fresh parsley, chopped, for garnish
Freshly grated Parmesan, for serving (optional but recommended)
Start by cooking the spaghetti in a large pot of salted boiling water until al dente, about 8-10 minutes. Reserve about a cup of the pasta cooking water before draining the spaghetti; this starchy water is the secret to achieving a silky, cohesive sauce.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking gently until the garlic turns golden and fragrant. Be careful not to let the garlic burn—this would make it bitter. Instead, you want it to infuse the oil, giving the dish its rich, garlicky flavor.
Once the garlic is perfectly golden, turn off the heat temporarily to prevent it from cooking further. Now, add the cooked spaghetti directly into the skillet, tossing it well in the garlicky olive oil. If the pasta seems dry, add a little of the reserved pasta water, a tablespoon at a time, until the sauce is smooth and coats the spaghetti just right.
