Spaghetti Aglio e Olio: The Art of Italian Simplicity on a Plate
Spaghetti aglio e olio is one of Italy’s most beloved pasta dishes, celebrated for its simplicity, elegance, and bold flavor. Originating from Naples, this classic recipe proves that extraordinary taste doesn’t require a long list of ingredients—just quality basics, careful timing, and respect for technique. With garlic gently infused in olive oil and perfectly cooked pasta, aglio e olio is comfort food at its finest.
This dish is ideal for busy evenings, late-night cravings, or anytime you want a satisfying meal made from pantry staples. Below is a detailed, step-by-step guide to making authentic spaghetti aglio e olio the Italian way.
Ingredients You’ll Need
- Spaghetti
- Extra-virgin olive oil
- Fresh garlic cloves
- Dried red chili flakes (optional, but traditional)
- Salt
- Fresh parsley (optional, for garnish)
Tip: Because this recipe uses so few ingredients, quality matters. Use good olive oil and fresh garlic for the best flavor.
Step-by-Step Method
Step 1: Bring the Pasta Water to a Boil
Fill a large pot with water and bring it to a rolling boil. Add a generous amount of salt—the water should taste pleasantly salty. This is the only chance to season the pasta itself, so don’t skip this step.
Step 2: Cook the Spaghetti
Add the spaghetti to the boiling water and cook according to package instructions until al dente, meaning tender but still slightly firm to the bite. Stir occasionally to prevent sticking.
Before draining, reserve about one cup of the pasta cooking water. This starchy water will help bind the sauce later.
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