Spaghetti Aglio e Olio
is the perfect meal when you are short on time and money.
- 16 ounces Spaghetti (cooked to package directions for al dente)
- 2 tablespoons Kosher Salt for the pasta water (plus extra for the finished dish (about 1 teaspoon))
- 6 tablespoons Extra Virgin Olive Oil
- 5-6 Large Garlic Cloves (minced)
- 1 tablespoon Fresh Parsley (chopped for garnish)
- Grated Parmesan Cheese (for serving, optional)
- Start a large pot of water over high heat. Bring the water to a full boil. It will take about 10-15 minutes for the water to come to a full boil.
- Add 2 tablespoons of salt to the water after it comes to a boil.
- Drop the pasta in the boiling water and cook it to package directions for al-dente.
- Before draining the pasta reserve at least one cup of the cooking water.
- Drain the pasta and add it back to the pot.
- Heat the olive oil in a skillet over medium heat.
- When the olive oil is hot, but nowhere near smoking, add the garlic to the skillet.
- Cook the garlic gently for about 1 minute, stirring constantly. Youâll know itâs done because the garlic will become very fragrant.
- Take the skillet off the burner or the residual heat will continue to cook the garlic.
- Add the garlic oil over the cooked spaghetti and toss well.
- Then add a few tablespoons of the reserved pasta water and continue tossing until the noodles are slippery and really easy to toss.
- Season the pasta aglio e olio with salt, to taste. As a reference we added 1 teaspoon of salt to ours.
- Garnish with fresh parsley and serve it with parmesan cheese, if desired.
Made with spaghetti, olive oil, garlic, and seasoning, it’s a quick, simple dinner that’s incredibly satisfying. Elements 16 ounces Spaghetti (cooked to package directions for al dente) 2 tablespoons Kosher Salt for the pasta water (plus extra for the finished dish (about 1 teaspoon)) 6 tablespoons Extra Virgin Olive Oil 5-6 Large Garlic Cloves (minced) 1 tablespoon Fresh Parsley (chopped for garnish) Grated Parmesan Cheese (for serving, optional) Method Start a large pot of water over high heat.
It will take about 10-15 minutes for the water to come to a full boil. Add 2 tablespoons of salt to the water after it comes to a boil.
Drop the pasta in the boiling water and cook it to package directions for al-dente. Before draining the pasta reserve at least one cup of the preparation water. Heat the olive oil in a skillet over medium heat.
When the olive oil is hot, but nowhere near smoking, add the garlic to the skillet. Cook the garlic gently for about 1 minute, stirring constantly.
You’ll know it’s done because the garlic will become very fragrant. Take the skillet off the burner or the residual heat will continue to cook the garlic.
Add the garlic oil over the cooked spaghetti and toss well. Then add a few tablespoons of the reserved pasta water and continue tossing until the noodles are slippery and really easy to toss. Season the pasta aglio e olio with salt, to taste.
As a reference we added 1 teaspoon of salt to ours. Garnish with fresh parsley and serve it with parmesan cheese, if desired.
