Description
A simple, lightning-fast Italian classic made with just garlic, olive oil, and chili flakes. This pantry-friendly recipe comes together in 15 minutes and tastes like restaurant-quality comfort food.
Ingredients
Scale
- 1 pound spaghetti
- ½ cup extra virgin olive oil
- 8–10 cloves garlic, thinly sliced
- 1–2 teaspoons red pepper flakes
- ½ cup Italian parsley, finely chopped
- Salt to taste
- Freshly cracked black pepper
- 1 cup reserved pasta water
- Optional: ½ cup freshly grated Parmesan cheese
- Optional: 2 tablespoons dry white wine
- Optional: 1 tablespoon cold butter
Instructions
- Slice the garlic thinly and chop the parsley. Measure out chili flakes and grate Parmesan if using.
- Bring a large pot of salted water to a boil. Use about 1 tablespoon of salt per pound of pasta. Add spaghetti and cook until al dente (8-10 minutes).
- Before draining, scoop out 1 cup of pasta water and set it aside. Drain the pasta and set aside in a bowl. Do not rinse.
- While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add red pepper flakes and sizzle gently for 30-60 seconds until fragrant.
- Add sliced garlic to the oil. Stir constantly for 3-4 minutes until pale golden. Do not let it brown.
- Add a splash of reserved pasta water to the skillet to emulsify the sauce. Let bubble for 30 seconds. Add white wine now if using.
- Add drained pasta to the skillet. Toss vigorously with tongs to coat pasta in the glossy sauce. Add more pasta water if needed.
- Remove from heat. Stir in chopped parsley and black pepper. Taste and adjust salt.
- Serve immediately, topped with extra chili flakes and Parmesan if desired.
Notes
Thinly slice the garlic to ensure even toasting without burning. Keep heat on medium-low. Save pasta water; the starch is crucial for emulsifying the oil into a creamy sauce. Do not rinse the pasta after draining. For a richer finish, swirl in a tablespoon of cold butter at the end.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 480
- Sugar: 2
- Sodium: 150
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 60
- Fiber: 3
- Protein: 12
Keywords: pasta aglio e olio, garlic pasta, weeknight dinner, easy pasta recipe, Italian classic, 15 minute meals, vegetarian pasta