Spaghetti Aglio e Olio
This is a dish of timing. Because the ingredient list is minimal, every movement from the first slice of garlic to the final toss in the pan matters.
Use the best oil you have.
Since the olive oil is effectively the sauce, its flavor will define the final dish. Do not use your heavy-duty frying oil here.
- large pot for boiling water
- wide skillet or sauté pan
- chef's knife
- tongs
What goes in.
- 8 ozdried spaghetti
- 1/2 cupextra virgin olive oil
- 6 clovesgarlic, peeled and sliced into thin slivers
- 1 tspred pepper flakes
- 1/4 cupfresh parsley, chopped fine
- to tastekosher salt
Creating the sauce
Adding a splash of starchy pasta water directly into the oil and garlic mixture creates a stable emulsion that clings to the noodles. Without this, you have oily pasta; with it, you have a cohesive, glossy coating.
The method.
Boil the pasta
Bring a pot of heavily salted water to a boil. Drop the spaghetti and cook for two minutes less than the package instructions indicate for al dente.
Infuse the oil
While the pasta cooks, place the olive oil and garlic in the cold skillet. Turn the heat to medium-low. Cook, stirring occasionally, until the garlic turns light blonde. Watch the edges—if they darken too quickly, pull the pan off the heat.
Add heat
Stir in the red pepper flakes and cook for another 30 seconds until the oil smells spicy and fragrant.
Finish the pasta
Transfer the pasta directly from the water into the skillet. Add a half-cup of the starchy pasta water. Increase heat to medium-high and toss vigorously with tongs until the liquid thickens and coats the strands.
Garnish
Remove from heat, toss in the parsley, and serve immediately while the sauce is still glossy.
Other turns to take.
Lemon Zest
Add a teaspoon of finely grated lemon zest at the end for a sharp, clean finish.
Breadcrumbs
Toast a handful of panko in a separate pan with a little oil until crunchy and sprinkle over the finished dish for texture.
When it doesn't go to plan.
Salt the pasta water until it tastes like the sea; it is the only chance you have to season the center of the noodle.
Slice your garlic uniformly so all pieces toast at the same rate.
If the pan looks too dry when you add the pasta, add another splash of the starchy water.
The ones that keep coming up.
Why did my garlic turn bitter?
You cooked it too fast or too hot. Garlic should toast slowly in the oil; if it turns deep brown or black, discard and start over.
Can I use bottled minced garlic?
No. The flavor profile of this dish is entirely dependent on the fresh, sliced cloves melting into the oil.
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