Pasta Aglio e Olio

Name: Pasta Aglio e Olio
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb dried spaghetti; 1/2 cup extra-virgin olive oil; 4 cloves garlic, sliced thin; 1/4 tsp red pepper flakes; 1 tsp salt; 1/4 tsp black pepper; 1/4 cup grated Parmesan cheese (optional); 2 tbsp fresh flat-leaf parsley, chopped

Silky spaghetti tossed with garlic-infused olive oil and red pepper flakes, a simple Roman classic that's pure, elegant simplicity.

25 minEasyServes 4380 cal/serving

ItalianDinnerStovetopVegetarian

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Ingredients

1 lb dried spaghetti
1/2 cup extra-virgin olive oil
4 cloves garlic, sliced thin
1/4 tsp red pepper flakes
1 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese (optional)
2 tbsp fresh flat-leaf parsley, chopped

Instructions

1

Bring a large pot of salted water to a boil. Cook 1 lb dried spaghetti according to package directions until al dente.
2

While pasta cooks, heat 1/2 cup extra-virgin olive oil in a large skillet over low heat. Add 4 cloves sliced thin garlic and 1/4 tsp red pepper flakes, and cook gently for 2-3 minutes until fragrant. Do not brown the garlic.
3

Reserve 1 cup of dried spaghetti cooking water before draining the pasta.
4

Add the cooked dried spaghetti to the oil mixture and toss gently. Add 1/4 cup of the reserved pasta water and stir to create a silky sauce.
5

Season with 1 tsp salt and 1/4 tsp black pepper. Add more pasta water as needed to achieve a light, glossy coating.
6

Divide among serving bowls and top with 1/4 cup grated Parmesan cheese (optional) and 2 tbsp chopped fresh flat-leaf parsley. Serve immediately.

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Questions

Why save the pasta water for Pasta Aglio e Olio?

Step 3 reads: "Reserve 1 cup of dried spaghetti cooking water before draining the pasta." The water is full of starch. Added back as step 3 directs, it emulsifies the sauce so it clings to the pasta instead of pooling in the bowl.

Is there a substitute for Parmesan in Pasta Aglio e Olio?

The entry for Pasta Aglio e Olio calls for 1/4 cup grated Parmesan cheese (optional). In its place: Pecorino Romano or Grana Padano, measure for measure. For dairy-free, use nutritional yeast at half the volume.

Can I make Pasta Aglio e Olio less spicy?

Yes. The heat in Pasta Aglio e Olio comes from 1/4 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes.

Is Pasta Aglio e Olio vegan?

No, though it is vegetarian. What keeps it from vegan is 1/4 cup grated Parmesan cheese (optional). For fully plant-based entries, see the vegan dinner collection.

How many calories are in Pasta Aglio e Olio?

One serving (the recipe makes 4) is about 380 calories, with 12 g protein, 48 g carbohydrate and 16 g fat, plus 2 g fiber and 8 mg sodium.

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