Sizzling Spaghetti Aglio e Olio
Simple, bold, and full of flavor, Sizzling Spaghetti Aglio e Olio is the perfect minimalist pasta recipe. Infused with garlic, olive oil, and a spicy chili kick, this Italian classic delivers gourmet taste with pantry staples.
Equipment
- 1 Large pot for boiling pasta
- 1 Skillet or frying pan For sautéing garlic
- 1 Colander to drain pasta
- 1 Tongs or pasta fork To toss spaghetti
Ingredients
- 12 oz Spaghetti Or your favorite long pasta
- 4 tbsp Olive oil Extra virgin preferred
- 6 cloves Garlic Thinly sliced
- 1 tsp Red pepper flakes Adjust to taste
- 1/2 tsp Salt Or to taste
- 1/4 tsp Black pepper Freshly ground
- 1/4 cup Fresh parsley Finely chopped optional
- 1/2 cup Pasta water Reserved after cooking
- 1 tbsp Parmesan cheese Optional for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the package instructions. Reserve ½ cup of the pasta water, then drain the pasta.
- Sauté the garlic: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté until golden brown, about 2 minutes. Be careful not to burn it.
- Add chili flakes: Stir in the red pepper flakes and sauté for 30 seconds to release the heat and aroma.
- Combine with pasta: Add the drained pasta directly to the skillet along with a splash of reserved pasta water. Toss everything together using tongs until the pasta is well coated with the oil and garlic.
- Season and finish: Add salt, black pepper, and parsley if using. Toss again. Let simmer for 1–2 minutes until flavors meld and water is absorbed. Add more pasta water if needed.
- Serve: Plate the spaghetti hot. Top with a drizzle of olive oil and a sprinkle of grated Parmesan, if desired.
Notes
- For extra richness, add a knob of butter when tossing the pasta.
- Vegan? Skip the cheese and use plant-based butter if desired.
- Add shrimp, mushrooms, or spinach to transform this into a fuller meal.
