Spaghetti all’aglio e olio–spaghetti with garlic, olive oil, pepper flakes, and cheese–is a simple weeknight supper that the whole family, especially kids, will love.
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.–Trudie Styler
What's The Secret To This Nifty Pasta Technique?
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 the nifty notion of why pasta water makes such a difference. Originally published August 24, 2014.
Spaghetti all’Aglio e Olio
- 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. Bring a large pot of salted water to a boil. Add the spaghetti and cook until slightly tender and still firm to the bite, 8 to 10 minutes. Drain the spaghetti 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, reduce the heat, and immediately add the drained spaghetti 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.