Spaghetti with Garlic and Oil (Aglio E Olio)
Spaghetti Aglio e Olio is a timeless Italian classic that proves simple ingredients can create bold, comforting flavor. Quick, affordable, and endlessly adaptable, it’s a pantry-friendly dish perfect for any occasion.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- 1 pound of spaghetti uncooked
- ½ cup of extra virgin olive oil
- 6 garlic cloves thinly sliced
- ¼ teaspoon of red pepper flakes adjust to taste
- Salt and freshly ground black pepper to taste
- ¼ cup chopped fresh Italian flat-leaf parsley
- 1 cup finely grated Parmigiano-Reggiano cheese
Begin by gathering all your ingredients.
Start by bringing a large pot of lightly salted water to a boil. Add the spaghetti and cook, stirring occasionally, until it's al dente—tender but still firm to the bite—about 10 to 12 minutes. Once done, drain the pasta and transfer it to a large serving bowl.
While the pasta is cooking, place the olive oil and sliced garlic into a cold skillet.
Set the skillet over medium heat and gently toast the garlic, allowing it to cook slowly for about 10 minutes. Once the oil begins to bubble, reduce the heat to medium-low. Continue to cook and stir until the garlic turns a golden brown, around 5 more minutes. Then, remove the skillet from the heat.
Sprinkle red pepper flakes, salt, and freshly ground black pepper over the cooked spaghetti.
Pour the hot garlic-infused oil over the pasta, then add the chopped Italian parsley and half of the grated Parmigiano-Reggiano cheese. Toss everything together until evenly coated.
Serve immediately, garnished with the remaining Parmigiano-Reggiano cheese on top.