Spaghetti Aglio e Olio (Garlic and Olive Oil Pasta)
Spaghetti aglio e olio is among the oldest recipes in the Italian pasta canon, documented in cookbooks as early as the 19th century. The dish is a study in restraint - five core ingredients, no sauce in the traditional sense, and a total cooking time under twenty minutes. Extra virgin olive oil heated gently with sliced garlic and dried chili flakes becomes the medium that carries flavor to every strand of pasta. The critical step is adding starchy pasta water to the pan and tossing aggressively over high heat, which emulsifies the oil and water into a glossy, clinging coat. Parmesan - not strictly traditional but widely adopted - adds a salty, crystalline crunch when shaved on top. The finished plate should look barely dressed, each strand glistening with oil rather than drowning in sauce. It is the dish that separates cooks who understand heat control from those who do not.
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Instructions
- 1
Boil 2L water with salt and cook spaghetti 1 minute less than package time.
- 2
Thinly slice the garlic and finely chop parsley.
- 3
Warm olive oil over low heat and gently toast garlic until fragrant and lightly golden.
- 4
Add chili flakes, stir for 20 seconds, then add 80 ml pasta water to emulsify.
- 5
Add pasta and toss over high heat for 1 minute to coat evenly.
- 6
Turn off heat and finish with parsley, black pepper, and parmesan.
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