Spaghetti Aglio e Olio
About this recipe
Spaghetti Aglio e Olio is a classic Italian pasta dish that's all about simplicity and flavor. With just a few ingredients, it brings together the rich taste of garlic and the warmth of olive oil, making it a go-to for a quick weeknight meal.
In this video, Stanley Tucci shares his family's take on this beloved dish, emphasizing the importance of fresh ingredients and careful cooking techniques to achieve the perfect balance of flavors.
Ingredient notes
- 450g of spaghetti is recommended for a larger family, as a pound typically serves four people.
- Use fresh garlic cloves, sliced thinly for the best flavor.
- Generous amounts of extra virgin olive oil are key for sautéing the garlic and creating the sauce.
- Adjust the amount of pepperoncino to your taste for heat; more can be added if you prefer a spicier dish.
- Sweet paprika is optional for garnish, and you can also use fresh basil or parsley.
Tips from Waterstones's video
- Keep a close eye on the garlic while sautéing to prevent it from burning; it can turn quickly from golden to burnt.
- Adding a bit of pasta water to the garlic oil mixture helps create a sauce that clings to the spaghetti, thanks to the starchiness.
- Do not add cheese to this dish; the creator emphasizes the clean and simple flavors of the garlic and oil.
No life story here — the video and the recipe are the whole point. All credit to Waterstones: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Bring a large pot of salted water to a boil.
- 2
Add 450g of spaghetti to the boiling water and stir to prevent sticking.
- 3
In a large pan, heat 100ml of extra virgin olive oil over medium heat.
- 4
Slice 4 cloves of garlic thinly and add to the pan once the oil is warm.
- 5
Sauté the garlic lightly, being careful not to let it burn.
- 6
Add a pinch of pepperoncino to the garlic and oil for heat.
- 7
Once the garlic is fragrant and lightly golden, reduce the heat if necessary.
- 8
Reserve some pasta water before draining the spaghetti.
- 9
Add a little oil to the drained spaghetti to prevent sticking.
- 10
Combine the spaghetti with the garlic oil mixture, adding reserved pasta water as needed to create a sauce.
- 11
Toss everything together to coat the spaghetti in the garlic oil.
- 12
Season with salt to taste and garnish with sweet paprika, fresh basil, or parsley if desired.
Heads up — we had to guess a little:
- The quantity of spaghetti was inferred as a little more than a pound, which is approximately 450g.
- The amount of olive oil was estimated based on typical usage for sautéing garlic in pasta dishes.
Credit where it's due: this recipe was transcribed from Waterstones's original video on YouTube. Follow them there — it's their dish.
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