Pasta Aglio e Olio
Ingredients
1 pound dried spaghetti
3/4 cup extra-virgin olive oil
12 large garlic cloves, cut into thin slivers
2 teaspoons crushed red pepper flakes, plus more for serving
Kosher salt and black pepper
1/3 cup fresh parsley, finely chopped
2 tablespoons fresh lemon juice, plus lemon wedges for serving
1/2 cup freshly grated Parmesan cheese, plus more for serving
Directions
Bring a large pot of salted water to boil and add spaghetti, cooking until al dente, 8 to 10 minutes. Drain, reserving 1 cup pasta water.
Meanwhile, in a large pan, heat olive oil over medium-low. Add garlic and cook, stirring frequently, until golden brown, about 3 minutes. Add crushed red pepper flakes and a healthy pinch of salt and pepper. Add drained spaghetti to pan and toss, adding pasta water, until spaghetti is thoroughly coated.
Remove pan from heat, add parsley, lemon juice, and Parmesan and toss well. Check for flavor, adding more salt if necessary. Garnish with more Parmesan, lemon wedges, and crushed red pepper flakes.
You know how some dishes just hit different? For me, it's gotta be Aglio e Olio! I used to think it was just a simple pasta, but once I mastered a few tricks, it became my absolute favorite—especially with a good kick of chili flakes. It's the ultimate weeknight savior when I want something incredibly flavorful without spending hours in the kitchen. My Top Tips for Aglio e Olio Perfection: The secret to that amazing flavor? Don't burn your garlic! I learned this the hard way. Keep the heat on medium-low and let those slivers turn golden brown, not dark. That's where all the magic happens. Overcooked garlic turns bitter, and nobody wants that! And speaking of magic, don't skimp on the extra-virgin olive oil. It's one of the main stars here, so a good quality oil really makes a difference. I use a generous amount; it really coats the spaghetti beautifully. Now, the pasta water is NON-NEGOTIABLE! Seriously, that starchy liquid is what helps create that wonderfully glossy, slightly creamy sauce that clings to every strand of spaghetti. I always reserve at least a cup, sometimes more, just in case. Also, cooking the spaghetti 'al dente' is crucial. It means it still has a slight bite to it. Since it finishes cooking in the pan with the sauce, this prevents it from getting mushy. Making It Your Own – Delicious Variations I Love: I'm a huge fan of a spicy kick, so I always add a generous amount of crushed red pepper flakes. But you can totally adjust it to your spice preference. Sometimes I even toast them briefly with the garlic for an extra smoky flavor! That splash of fresh lemon juice at the end? Game changer! It brightens up the whole dish and cuts through the richness of the olive oil. And those lemon wedges for serving, like the ones you might see in a top-down view, are fantastic for an extra squeeze of freshness. And then there's the Parmesan. While traditional Aglio e Olio is often served without cheese, I love grating fresh Parmesan over mine. It adds a lovely salty, umami depth. Don't forget to have a block of good Parmesan and a grater ready! Sometimes I'll toss in some cherry tomatoes for sweetness, or even some sautéed shrimp for a more substantial meal. A handful of fresh spinach wilts right in too, adding some greens. This dish is perfect on its own, but also great as a side with grilled chicken or fish. It’s so versatile and always a crowd-pleaser. The best part? It comes together so quickly, you’ll feel like a gourmet chef without all the fuss!