Here’s a detailed, unique article about Spaghetti Aglio e Olio with a step-by-step guide:

Spaghetti Aglio e Olio: The Quintessential Italian Classic

Sometimes, simplicity is the ultimate sophistication. Spaghetti Aglio e Olio, a humble Italian pasta dish, embodies this principle perfectly. Originating from Naples, this dish relies on just a handful of pantry ingredients—spaghetti, garlic, olive oil, red pepper flakes, and parsley—but delivers a symphony of flavors that will delight your taste buds. Despite its simplicity, the key lies in technique and timing. Here’s how to master this classic step by step.

Ingredients

For 2-3 servings, you’ll need:

• 200g (7 oz) spaghetti
• 4-5 garlic cloves, thinly sliced
• 1/4 cup (60 ml) extra-virgin olive oil
• 1/2 tsp red pepper flakes (adjust to taste)
• Fresh parsley, chopped (about 2 tbsp)
• Salt, for the pasta water
• Freshly ground black pepper (optional)
• Grated Parmesan cheese (optional, though traditional recipes skip it)

Step-by-Step Method

Step 1: Cook the Spaghetti

1. Bring a large pot of water to a rolling boil.
2. Add a generous pinch of salt—this seasons the pasta from the inside out.
3. Add spaghetti and cook according to package instructions until al dente (firm to the bite).
4. Before draining, reserve 1 cup of pasta water—this starchy water will help create a silky sauce.

Tip: Al dente pasta prevents the dish from becoming mushy when mixed with the oil and garlic.

Step 2: Prepare the Garlic-Infused Oil

1. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
2. Add the thinly sliced garlic.
3. Gently sauté the garlic until it turns golden brown and fragrant—avoid letting it burn, as burnt garlic tastes bitter.
4. Stir in the red pepper flakes and cook for an additional 30 seconds to release their flavor.

Tip: Medium-low heat is crucial. High heat will burn the garlic before it flavors the oil.

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