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Spaghetti Aglio e Olio: A Classic Italian Delight

When it comes to Italian cuisine, simplicity often brings out the most unforgettable flavors. Spaghetti aglio e olio is a perfect example—a classic dish that combines just a few humble ingredients to create a meal that is both satisfying and sophisticated. Originating from Naples, this pasta dish is renowned for its rich, garlicky aroma, subtle heat from red pepper flakes, and silky texture from the olive oil. Despite its simplicity, when prepared with care, it can transform an ordinary dinner into an authentic Italian experience. Here’s how to make it step by step.

Ingredients

For 2-3 servings, you will need:

• 200g (7 oz) spaghetti
• 4-5 cloves garlic, thinly sliced
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt, for pasta water
• Freshly ground black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)
• Grated Parmesan cheese (optional, for serving)

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—it should taste like the sea.
3. Add the spaghetti and cook according to the package instructions until al dente (firm to the bite).
4. Reserve 1/2 cup of pasta water before draining. This starchy water will help emulsify the sauce later.
5. Drain the spaghetti and set aside.

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