Aglio e Olio (Spaghetti with garlic olive oil) | Daily Dine

Aglio e Olio (Spaghetti with garlic olive oil)

Recipe video above. Aglio e Olio - Garlic Oil Spaghetti - is the classic Italian pantry pasta made with just 3 basic ingredients: pasta, garlic and olive oil. Don't skimp on the oil, use a good one and get the salt amount right, and you'll be blown away by how delicious something so simple can be!For quick ways to incorporate vegetables into this, see Note 1. And as for what to do with leftovers - make crispy spaghetti fritters! See Note 4.

View original recipe on recipetineats.com

mainpastaitalian

Prep Time: 6 minutes

Cook Time: 12 minutes

Total Time: 18 minutes

Servings: 4

Nutritional Information

calories:564 kcal

Carbohydrate:75 g

protein:13 g

Fat:23 g

saturated fat:3 g

sodium:477 mg

dietary fiber:3 g

Sugar:3 g

Unsaturated Fat:19 g

Serving Size:1 serving

Ingredients

1 500g/ 1 lb spaghetti ((i use no 5 spaghetti but any long strand pasta will work))

2 tsp cooking salt / kosher salt (, for cooking pasta (halve for table salt, +50% for flakes))

1/2 cup extra virgin olive oil ((the better the oil, the tastier your pasta!))

6 large garlic cloves (, finely sliced)

1/2 tsp red chilli flakes ((red pepper flakes), optional - sub pinch of black pepper for not spicy)

1 tsp cooking salt / kosher salt ((halve for table salt, +50% for flakes))

1/3 cup finely chopped parsley ((note 2))

1 Parmesan or parmigiano reggiano (, finely grated, for serving)

Instructions

Step 1
Cook pasta per packet minus 1 minute in salted water, reserve water, drain. Slowly sauté garlic in oil, add chilli flakes, then pasta, 1/2 cup pasta water and salt, toss, finish with parsley. Serve.
Step 2
Cook pasta - Bring 4 litres / quarts of water to the boil. Add the 2 teaspoons of salt and the pasta. Cook for the packet direction time, MINUS 1 minute.
Step 3
Scoop then drain (IMPORTANT!) - Just before draining, scoop out 1 cup of the pasta cooking water. Then drain the pasta.
Step 4
Garlic oil - 4 minutes before the pasta is ready, heat the oil in a large ~30cm/12" deep pan over medium heat. (Note 3 if you don't have a pan this size). Add the garlic and sauté gently for 2 - 3 minutes until it is a very light golden brown - don't rush this step, it's key to infuse the oil with garlic flavour. Add the chilli flakes and stir for 20 - 30 seconds until the garlic is light golden, do not let the garlic become brown, it will be bitter.
Step 5
Toss, toss, toss! Add the drained pasta, ~1/2 cup pasta cooking water and salt. Toss over medium high heat until you no longer see water and oil pooled on the base of the pan, it has combined to form a sauce clinging to the pasta (~1 - 1 1/2 minutes). Add parsley, quickly toss through. The pasta should be slippery and slick with sauce. If at any point the pasta gets sticky or gluggy, just add another slosh of pasta water and toss to loosen.
Step 6
Serve immediately with a shower of parmesan.

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