A classic Italian Pasta Aglio e Olio recipe featuring spaghetti tossed in a fragrant garlic and olive oil sauce with a hint of red pepper flakes and fresh parsley. Simple, quick, and perfect for a flavorful meal anytime.
Total Time:25 minutes
Yield:4 servings
Ingredients
Pasta
8 oz spaghetti or linguine
Sauce
4 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil
1/2 teaspoon red pepper flakes
Salt, to taste
Finishing
1/4 cup fresh parsley, chopped
Grated Parmesan cheese (optional)
Instructions
Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Prepare the Sauce: In a large skillet over medium heat, add the olive oil and garlic. Sauté gently until the garlic is golden and fragrant, about 2 minutes. Be careful not to burn the garlic.
Combine Pasta and Sauce: Add the cooked pasta to the skillet along with the red pepper flakes, salt, and reserved pasta water. Toss to combine and heat through.
Finish and Serve: Remove from heat and stir in the chopped parsley. Plate the pasta and sprinkle with grated Parmesan cheese if desired. Enjoy with a glass of wine.
Notes
Make sure to sauté the garlic gently to avoid burning which can introduce bitterness.
Reserve pasta water as it helps to loosen the sauce and allows it to cling to the pasta better.
Adjust red pepper flakes to your preferred spice level.
Parmesan cheese is optional but adds a lovely savory touch.
Fresh parsley adds color and freshness—don't skip it!
