Spaghetti Aglio e Olio


  • 12 ounces (about 340 grams) of spaghetti
  • 4-6 cloves of garlic, thinly sliced
  • 1/2 cup of extra virgin olive oil
  • 1/2 teaspoon red pepper flakes (adjust to your spice preference)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Grated Parmesan cheese (optional), for serving
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Spaghetti Aglio e Olio


  1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Before draining, reserve about 1/2 cup of pasta cooking water. Drain the spaghetti and set it aside.
  2. While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Sauté the garlic until it turns a light golden brown, but be careful not to let it burn. This should take about 2-3 minutes. If the garlic starts to brown too quickly, reduce the heat.
  3. Once the garlic is golden, remove the skillet from the heat and add a pinch of salt and freshly ground black pepper to taste. The residual heat will infuse the flavors into the oil.
  4. Add the cooked spaghetti to the skillet with the garlic-infused oil. Toss the pasta to coat it evenly with the garlic and oil. If the pasta seems a bit dry, you can add some of the reserved pasta cooking water to create a silky sauce. Start with a few tablespoons and add more if needed.
  5. Taste the pasta and adjust the seasoning with more salt and pepper if necessary. You can also add a little more olive oil if you prefer.
  6. Plate the spaghetti, and garnish with freshly chopped parsley. If desired, serve with grated Parmesan cheese on the side.

Enjoy your Spaghetti Aglio e Olio with extra virgin olive oil, a simple yet flavorful Italian classic!