Description
Learn how to make the classic Italian Spaghetti Aglio e Olio with this easy 25-minute recipe. It's a simple, flavorful garlic pasta that's perfect for those busy weeknights.
Ingredients
Units
Scale
- 1 (16-ounce) package spaghetti
- Sea salt, for pasta water and seasoning
- 1/3 cup extra virgin olive oil
- 6 large cloves of garlic, thinly sliced
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup Trader Joe's Toscano Cheese with Black Pepper (rennet-free) or Parmigiano Reggiano
- 1/4 cup fresh chopped parsley
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until it's al dente (still firm to the bite). Before draining, reserve 1 cup of the starchy pasta water.
- While the pasta cooks, heat the extra virgin olive oil in a large nonstick skillet over low heat. Add the thinly sliced garlic, a pinch of sea salt, lemon zest, and crushed red pepper flakes (if using). Cook, stirring frequently, for 3-5 minutes, or until the garlic is softened and just turns a light golden or honey-hued color. Immediately remove the skillet from the heat to prevent burning.
- Add the drained spaghetti, cheese, lemon juice, and fresh parsley directly to the skillet with the garlic oil. Toss everything well to coat the pasta. Gradually add the reserved pasta water, a tablespoon at a time, continuously stirring until the noodles are thickly coated in a creamy, luscious sauce.
Notes
Recipe adapted by The New Essentials Cookbook: A Modern Guide to Better Cooking
- Prep Time: 5 minutes
- Cook Time: 12 minutes (Simultaneous)
- Category: Main Course, Pasta Dishes
- Method: Boiling, Sautéing, Emulsifying/Tossing
- Cuisine: Italian