Spaghetti Aglio e Olio (Authentic Italian, Ready in 10 Mins)
Spaghetti Aglio e Olio is a simple Italian classic, made with 5 basic ingredients and ready in 10 minutes. It’s known to be an Italian’s midnight snack
Servings: 2
Calories: 489kcal
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Ingredients
- 5.5oz / 160g dried spaghetti pasta
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves - or more if you like it extra garlicky
- ¼ teaspoon red pepper flakes or fresh red chilli (more/less depending on your preferred spice level)
- Handful fresh parsley leaves
- Salt to cook the pasta
Instructions
- Boil the pasta in a large pot of heavily salted water - only cook the pasta 80% of the way / approx ~ 2 minutes under the package instructions and ensure to reserve some pasta water
- At the same time, thinly slice the garlic cloves and chop up the parsley
- In a cold pan, add the olive oil, sliced garlic and red pepper flakes or fresh chilli. Place it on the stove top over low heat
- When the garlic starts to slowly sizzle, add the parsley. Saute together nice and slow, making sure not to burn the garlic
- Pour a ladle of pasta cooking water to the pan and stir together
- When the pasta is almost cooked but still very al dente, drain and add it straight to the pan with another splash of pasta water - increase to medium heat
- Toss the pasta for 2-3 minutes continuously stirring which will emulsify the sauce and become silky and creamy - adding pasta water slowly if it needs itServe up your delicious Spaghetti Aglio e Olio with optional pangrattato bread crumbs and enjoy!
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Notes
- Spaghetti pasta - cook pasta ~ 2 minutes under package instructions. This gives the pasta time to finish cooking in the sauce
- Salt - add sufficient salt when boiling the pasta, a small pinch will not be enough. This gives the spaghetti its flavor which impacts the whole dish
- Reserve pasta water - the starch in the pasta water gives the dish its signature creamy consistency, make sure to keep some on hand
- Garlic and red chili flakes - you can adjust both quantities based on your preferred level. Cook on low heat to ensure they don't burn. You want to infuse the oil, not to become a golden brown color which will alter the taste
Nutrition
Calories: 489kcal | Carbohydrates: 61g | Protein: 11g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 15mg | Potassium: 211mg | Fiber: 3g | Sugar: 2g | Vitamin A: 317IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg