Spaghetti Aglio e Olio

Aglio e olio simply means garlic and oil, the humble heart of this classic Neapolitan pasta. Spaghetti is swirled in golden olive oil with sliced garlic and red pepper flakes, loosened with pasta water and finished with fresh parsley.

Serves 4

Estimate for one serving

• 520 cal
• 11.5g protein
• 68g carbs
• 22g fat
• 3g fiber

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Ingredients

• 12 oz spaghetti
• 1/2 cup extra-virgin olive oil
• 8 cloves garlic cloves
• 1 tsp red pepper flakes
• 1/3 cup fresh parsley
• 2 tbsp kosher salt
• 1 cup reserved pasta water

Instructions

1. 1Bring a large pot of water to a boil over high heat. Add kosher salt.
2. 2Add the spaghetti and cook according to package directions until 2 minutes before al dente (about 7-8 minutes).
3. 3While the pasta cooks, thinly slice the garlic cloves.
4. 4In a large skillet or Dutch oven, combine the extra-virgin olive oil and sliced garlic. Place over medium-low heat.
5. 5Cook the garlic gently, stirring frequently, until it is lightly golden and fragrant, about 4-5 minutes. Do not let it brown or burn.
6. 6Add the red pepper flakes to the oil and cook for 30 seconds more.
7. 7Reserve pasta cooking water, then drain the spaghetti.
8. 8Add the drained spaghetti directly to the skillet with the garlic oil. Toss to coat.
9. 9Pour in reserved pasta water and increase heat to medium. Toss vigorously until the sauce emulsifies and coats the pasta, about 1-2 minutes. Add more pasta water if needed to loosen.
10. 10Remove from heat. Stir in the chopped fresh parsley.
11. 11Taste and adjust seasoning with additional salt if needed. Serve immediately in warm bowls.