Spaghetti Aglio e Olio
This is a dish of restraint. When you have nothing in the pantry but noodles, oil, and garlic, you have everything you need for a meal that demands precision rather than complexity.
The golden rule of the garlic
The garlic must turn a pale straw color, not brown. If the edges darken, start over, or the base of your sauce will taste like burnt wood.
- large pot for pasta
- wide skillet
- chef's knife
- tongs
What goes in.
- 8 ozspaghetti
- 1/3 cupextra virgin olive oil
- 6 clovesgarlic, peeled and sliced into thin slivers
- 1 tspred pepper flakes
- 1/4 cupfresh parsley, finely chopped
- to tastekosher salt
Building the sauce
By adding a splash of starchy pasta water to the oil and swirling vigorously, you turn a pool of fat into a creamy, cohesive sauce that coats the noodles.
The method.
Boil the water
Bring a large pot of water to a boil and salt it heavily. Add the spaghetti and cook until just shy of al dente.
Infuse the oil
While the pasta cooks, add the olive oil and sliced garlic to a cold skillet. Turn the heat to medium-low and let the garlic sizzle gently until it turns a light gold.
Add the heat
Stir in the red pepper flakes for 30 seconds until the oil turns a bright red-orange.
Marry the elements
Transfer the pasta directly from the pot to the skillet with tongs. Pour in a ladle of the starchy pasta water.
Emulsify
Increase heat to medium-high and toss the pasta constantly for about a minute. The water and oil will thicken into a silky glaze.
Finish
Remove from heat, stir in the parsley, and serve immediately while the gloss is still visible on the noodles.
Other turns to take.
Lemon Zest
Add the zest of half a lemon at the very end to brighten the heavy oil.
Breadcrumb Crunch
Toast coarse breadcrumbs in a separate pan with a drop of oil and scatter them over the top for texture.
When it doesn't go to plan.
Use high-quality olive oil; since it is a main ingredient, its flavor dictates the final result.
Do not rinse the pasta; you need that surface starch to help the sauce cling.
Slice your garlic consistently so every piece reaches the golden stage at the same time.
The ones that keep coming up.
Can I use powdered garlic?
No. The texture and mellow sweetness of fresh, sliced garlic are essential to the identity of this dish.
Why did my sauce look greasy?
You likely didn't add enough pasta water or didn't agitate the pan enough to create the emulsion. The water and oil must be forced together.
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