Spaghetti Aglio e Olio
20 min
Pasta tossed with garlic-infused olive oil, red pepper, and parsley—a simple Roman dish that relies on emulsifying starchy cooking water into silky sauce.
| prepBring a large pot of well-salted water to a boil | |||||
| kosher salt | Boil pasta until 1–2 min shy of done | Reserve 1 cup pasta water, drain pasta | Add pasta & first half of cooking water, stir until glossy | Add more cooking water as needed to keep loose | Toss in parsley, season, serve with extra oil |
| 225 g dried spaghetti | |||||
| 60 ml olive oil, plus more to finish | Heat oil, garlic & pepper over medium until garlic turns golden | ||||
| 4 cloves garlic, minced | |||||
| 1/4 to 1/2 tsp red pepper flakes and/or black pepper | |||||
| 120 ml reserved pasta cooking water (for emulsifying) | |||||
| 120 ml reserved pasta cooking water (as needed) | |||||
| a big handful chopped flat-leaf parsley | |||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.