Description
A timeless Italian staple, this dish elevates simple ingredients into a fragrant, golden-hued pasta experience. Thin ribbons of pasta are tossed in a pungent infusion of toasted garlic, spicy red chili flakes, optional toasted cumin or smoked paprika for extra warmth, and fresh parsley for a quick, elegant meal.
Ingredients
- 200g spaghetti
- 4 large garlic cloves, thinly sliced
- 1 tsp red chili flakes
- 1/2 tsp ground cumin or smoked paprika (optional)
- 1/4 cup fresh Italian parsley, finely chopped
- 1/2 cup freshly grated Parmesan cheese (optional)
Shopping List
- Spaghetti (200g)
- Garlic (1 head)
- Red chili flakes (1 small jar)
- (Optional) Ground cumin or smoked paprika (1 small jar)
- Fresh Italian parsley (1 bunch)
- (Optional) Parmesan cheese (1 wedge)
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- While the pasta cooks, heat 1/3 cup olive oil in a wide skillet over medium heat.
- Add the sliced garlic to the skillet and sauté for 2–3 minutes until golden brown and fragrant, ensuring it does not burn.
- Stir in the red chili flakes and the optional cumin or smoked paprika, then remove the skillet from the heat.
- Reserve 1/2 cup of pasta water, then drain the spaghetti.
- Transfer the pasta directly into the skillet with the garlic oil and add the reserved pasta water.
- Toss vigorously over medium heat until the liquid emulsifies into a silky sauce.
- Fold in the fresh parsley and top with grated Parmesan before serving immediately.
Notes
- Watch the garlic closely; it turns from golden to bitter very quickly.
- For a more intense flavor, let the garlic infuse the oil on low heat for an extra minute before adding the chili flakes.
- Authentic Aglio e Olio traditionally omits cheese, but a light dusting of Parmesan adds a desirable savory depth.
- If using optional spices like cumin or smoked paprika, add them with the chili flakes to toast briefly in the oil.