Italian · Free
Spaghetti Aglio e Olio
Spaghetti tossed with gently golden garlic, good olive oil, and a hint of chili -- the quickest, most humble Italian pantry dinner, ready in under 20 minutes.
****+
Prep 10 min · Cook 15 min
Method
Bring a large 6-quart pot with about 4 quarts of water and 1 tablespoon of salt to a boil over high heat.
Add the spaghetti and cook according to the package time for al dente, usually 9 to 11 minutes, stirring occasionally so it does not stick.
While the pasta cooks, pour the olive oil into a large 12-inch skillet and add the thinly sliced garlic. Set the heat to medium-low.
Cook the garlic gently for 3 to 5 minutes, stirring often, until it turns pale golden and smells sweet and nutty. Do not let it brown past light gold or it will taste bitter.
Add the red pepper flakes and cook for just 30 seconds more to release their warmth into the oil, then turn off the heat.
Just before draining, scoop out about 1 cup of the starchy pasta water and set it aside.
Drain the spaghetti and add it directly to the skillet with the garlic oil, then turn the heat back to low.
Add about 1/2 cup of the reserved pasta water and toss the pasta vigorously with tongs for about 1 minute; the starchy water and oil combine into a light, glossy sauce that clings to the strands.
Add a splash more pasta water if it looks dry, then stir in the chopped parsley and the 1/2 teaspoon salt.
Taste and adjust, then serve immediately, topping each bowl with grated Parmesan if you like.
Chef's tips
- Watch the garlic closely -- it goes from golden and sweet to burnt and bitter in seconds, so keep the heat low and stir often.
- Use your best extra-virgin olive oil here; since it flavors the whole dish, quality really shows.
- The pasta water is essential for turning oil and garlic into a sauce that coats the noodles, so do not forget to save some before draining.
Cooking times vary by equipment -- cook to temperature and to taste.
