Spaghetti Aglio e Olio
The Roman pantry classic: spaghetti tossed in golden garlic-infused olive oil, chili flakes, and a snowfall of parsley. Ready in 20 minutes.
Method
Perhaps the greatest 20-minute meal in the world — if you always have pasta, olive oil, garlic, and chili in the house, you’re never more than 20 minutes from a great dinner.
Bring a large pot of water to a rolling boil. Salt it generously — it should taste like the sea. Add spaghetti and cook until 1 minute before package al dente time.
While pasta cooks, thinly slice garlic. Heat olive oil in a large skillet over medium-low heat.
Add garlic slices to the cold oil as it heats. Cook slowly for 4–5 minutes, stirring often, until golden but NOT brown. The moment it starts to brown, remove from heat.
Add chili flakes to the oil and stir for 30 seconds.
Reserve 120ml of pasta cooking water before draining. Drain pasta.
Add hot pasta to the garlic oil. Pour in pasta water and toss vigorously over medium heat for 1–2 minutes until a light emulsified sauce coats the pasta.
Remove from heat, add chopped parsley, black pepper, and toss. Taste and adjust salt.
Serve immediately in warm bowls. No cheese needed — but a little Pecorino never hurt.
Notes
The pasta water is the secret ingredient — its starch is what turns oil and water into a sauce. Use the best olive oil you have; it's the star. Watch the garlic closely — burnt garlic is bitter and will ruin the dish.
