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Spaghetti Aglio e Olio
Five ingredients. Fifteen minutes. Italian perfection.
retest scheduled Adapted from Bon Appétit — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Cook spaghetti in well-salted water until al dente. Reserve 1 cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium-low heat.
- Add sliced garlic and red pepper flakes. Cook slowly , stirring often, until garlic is light golden. Don't let it brown.
- Remove skillet from heat when garlic is ready.
- Add drained pasta directly to the skillet. Toss with 1/2 cup pasta water.
- Add parsley and salt. Toss vigorously to emulsify the oil and pasta water into a silky sauce.
- Serve immediately with more parsley and parmesan if desired.
Notes
- Low and slow garlic: This is the whole dish. Burnt garlic = bitter dish. Take your time.
- Pasta water: The starch is essential for creating the sauce. Don't skip it.
- Good olive oil: You'll taste it. Use the best you have.
- Add protein: Anchovies, shrimp, or breadcrumbs are traditional additions.
- Technique: The tossing action emulsifies the oil and water. Keep the pasta moving.
Adapted from Bon Appétit