Spaghetti Aglio e Olio Recipe
About this recipe
Spaghetti Aglio e Olio is a classic Italian pasta dish that highlights the simplicity of garlic, olive oil, and chili pepper. This version from The Cooking Foodie emphasizes the importance of cooking the garlic just right to avoid bitterness, making it a quick and satisfying meal.
With just a handful of ingredients, this recipe is perfect for a weeknight dinner or when you're short on time but still want something delicious.
Ingredient notes
- 1/3 cup of extra virgin olive oil is approximately 80ml.
Tips from The Cooking Foodie's video
- Cook the garlic over medium-low heat to ensure it turns golden without burning, which can create a bitter taste.
- Reserve 1 cup of pasta cooking water before draining; this starchy water helps to create a silky sauce.
No life story here — the video and the recipe are the whole point. All credit to The Cooking Foodie: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Slice the garlic cloves and red chili pepper, and chop the parsley.
- 2
Bring a large pot of water to a boil. Add 1 tablespoon of salt. Add the spaghetti and cook according to the package directions.
- 3
Meanwhile, make the sauce: in a large, cold skillet, add the olive oil, sliced garlic cloves, and chili. Cook over medium-low heat, stirring frequently, until the garlic just begins to turn golden on the edges. Be careful not to overcook!
- 4
Set aside 1 cup of the pasta cooking water before draining the pasta.
- 5
Add the drained pasta to the skillet, sprinkle with salt and freshly ground black pepper, and stir. Add the reserved cooking water and stir until combined. Turn off the heat, add the parsley, and give a final stir.
- 6
Transfer to a plate and serve with parmesan.
Heads up — we had to guess a little:
- 1/3 cup of olive oil is approximately 80ml.
Credit where it's due: this recipe was transcribed from The Cooking Foodie's original video on YouTube. Follow them there — it's their dish.
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