This spaghetti all’aglio e olio recipe is classic Italian simplicity. The flavors of fine olive oil, garlic, and spicy red pepper flakes combine perfectly to create the ultimate comfort food with a kick that keeps you coming back for more. A generous shaving of good Parmesan completes the dish. And all in about 20 minutes flat. A delicious quick lunch or simple supper that anyone can make and accompany with a bitter leaf salad. It’s equally scrumptious with wheat-free pasta.–Trudie Styler
LC Nifty Pasta Technique Note
According to Trudie Styler, the wife of Sting and the creator of this specific take on spaghetti all’aglio e olio, the pasta cooking water is the secret ingredient. She goes on to explain how the cooking water lends a unique flavor to the dish that’s a result of the salt and starch content. Finally, an explanation behind a nifty notion.
Spaghetti all’Aglio e Olio Recipe
- Quick Glance
- 5 M
- 20 M
- Serves 4 to 6
- 1 pound spaghetti
- About 1/2 cup extra-virgin olive oil, or more to taste
- 6 to 8 garlic cloves, thinly sliced or finely chopped
- 1 1/2 teaspoons red pepper flakes
- Salt and freshly ground black pepper, to taste, plus more for the pasta water
- Finely shaved or grated Parmesan cheese, for serving
- 1. Cook the pasta in a large pot of boiling salted water for about 8 to 10 minutes, or until slightly tender and still firm to the bite. Drain the pasta and reserve about 1/4 cup cooking water.
- 2. Return the pot to medium heat and pour in the olive oil. Add the garlic and red pepper flakes, then reduce the heat and immediately add the drained hot pasta and the reserved cooking water. Toss and stir so that the oil and water emulsify. Season with salt and pepper and sprinkle with the Parmesan. Serve the spaghetti all’aglio e olio immediately.
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