This is the original recipe for garlic and oil pasta, a delicious Italian pasta dish also known as Spaghetti Aglio e Olio. We'll show you how to make it to perfection in under 15 minutes, with simple ingredients.
Course: First Course, pasta
Keyword: aglio olio, garlic and oil
½tablespoonred pepper flakesor 1 fresh red chili finely chopped
To a large pot, bring about 1 gallon (3 to 4 liters) of water to boil, then add the salt and the pasta. Cook it as per package instructions minus 1 minute.
While the pasta cooks finely chop the garlic, parsley, and fresh red chili (if you use red chili flakes you don't have to chop them).
To a large skillet add the olive oil and warm it up on medium-low heat. Add garlic and red chili. Fry for 30 to 60 seconds. Turn heat off. Set aside. Don't burn the garlic.
When the pasta is almost cooked, turn the heat on again until the garlic starts to fry then add the finely chopped parsley and turn the heat off again. Move the pan around to disperse the parsley in the oil. Let fry with the residual heat of the pan.
Toss in pasta
Reserve one cup of pasta water. Drain pasta. Toss pasta in the pan with sauce. Turn heat on medium. Add 1 ladle of reserved pasta water. Finish cooking while mixing the pasta for one last minute, then serve immediately.
Spice level: you can adjust the quantity of oil and red pepper flakes/red chili to your liking. In general, this dish should not be too spicy.Tip: cut the garlic lengthwise and remove its core before chopping it. The core can be hard to digest, so removing it will make this dish lighter.Note: the garlic should not brown or burn. Keep the heat low. To prevent the garlic from burning you can tilt the pan to gather the oil and the garlic on one side.Note: if you added enough salt to the pasta water, then you won't need to add any more salt to the sauce. In any case, before serving the pasta, taste it and adjust for salt if required.See variations in the "variations" chapter above the recipe box.