Aglio e Olio
Spaghetti Aglio e Olio is a simple yet flavorful dish from Naples, a testament to the beauty of minimalist Italian cooking. Translating to "spaghetti with garlic and oil," this dish highlights the quality of its ingredients. It is quick to prepare, making it a favorite in Italian homes for a late-night meal or when the pantry is bare. The golden garlic slices infuse the oil with a rich, nutty flavor, while the red pepper flakes add a hint of heat, making it a perfect balance of simplicity and sophistication. Spaghetti Aglio e Olio embodies the essence of Italian cuisine—transforming humble ingredients into a delicious and satisfying dish.
Ingredients
Spaghetti: 400 grams (14 ounces)
Garlic: 6 cloves, thinly sliced
Extra Virgin Olive Oil: 120 ml (1/2 cup)
Red Pepper Flakes: 1 teaspoon (adjust to taste)
Fresh Parsley: A handful, finely chopped
Salt: To taste
Black Pepper: Freshly ground, to taste
Parmesan Cheese: Freshly grated, for serving (optional)
Step by Step Recipe
Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following the package instructions. Reserve about 1 cup of pasta water before draining.
Prepare the Sauce: While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic and cook until it becomes golden and fragrant, about 1-2 minutes. Be careful not to burn the garlic, as it will become bitter. Add the red pepper flakes and stir for another 30 seconds to infuse the oil with a bit of heat.
Combine Pasta and Sauce: Add the drained spaghetti directly to the skillet with the garlic and oil. Toss well to coat the pasta evenly with the fragrant oil. If the pasta seems dry, add a little of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
Season and Garnish: Season the pasta with salt and freshly ground black pepper to taste. Stir in the chopped parsley, tossing again to mix everything well.
Serve Immediately: Transfer the Spaghetti Aglio e Olio to serving plates. For an optional extra touch, sprinkle with freshly grated Parmesan cheese. Serve hot and enjoy!
Wine Pairing
A simple dish like Spaghetti Aglio e Olio pairs well with a crisp, light white wine. A Pinot Grigio or Verdicchio would be an excellent choice, as their bright acidity and subtle fruit notes complement the garlic and olive oil without overpowering the dish. For a red wine option, a light Chianti or Dolcetto provides just enough body and acidity to match the flavors without overwhelming them.