Spaghetti Aglio e Olio
This easy aglio e olio features al dente spaghetti coated in a velvety garlic-infused sauce with a touch of heat from red pepper flakes. It's a gloriously simple Italian classic you just can't miss.
Ingredients
- 8 ounces Spaghetti 225g
- 1 tablespoon Fine sea salt for pasta water, 18g
- ¼ cup Extra virgin olive oil 60ml
- 5 cloves Garlic thinly sliced, 15g
- ½ teaspoon Red pepper flakes adjust to taste, 1g
- ¼ cup Fresh parsley finely chopped, 15g
- 1 tablespoon Fresh lemon juice optional, 15ml
- ½ teaspoon Lemon zest optional, 1g
- ¼ cup Vegan Parmesan for serving, optional, 20g
Instructions
- Bring a large pot of water to a rolling boil. Add the salt and cook the spaghetti according to the package directions until al dente, meaning it should still have a slight bite in the center.
- Before draining the pasta, carefully scoop out 1½ cup (360ml) of the pasta water and set it aside (you may not use all of it). Then drain the spaghetti.
- While the pasta cooks, pour the olive oil into a wide skillet or sauté pan and place it over low heat. Add the sliced garlic and cook gently for 2-3 minutes, stirring often, until it is fragrant and lightly golden. Do not let it get dark brown, or it will taste bitter.
- Add the red pepper flakes and stir for about 30 seconds so they flavour the oil.
- Pour about ½ cup (120ml) of the reserved pasta water into the pan. Raise the heat to medium and let it bubble for a few seconds. This helps the oil and water combine into a light sauce.
- Add the drained spaghetti to the pan. Toss continuously with tongs or a spoon for 1-2 minutes so the pasta absorbs the sauce. Add a little more pasta water as needed until the pasta looks glossy and lightly coated, not dry and not sitting in oil. I used around ½ cup (120ml).
- Turn off the heat. Add the parsley, lemon juice, and lemon zest, then toss again until everything is evenly mixed.
- Serve immediately, with vegan Parmesan on top if desired.
Notes
- Don't forget the salt. Seriously. This flavours the pasta itself and the sauce, since the pasta water is a key component of the sauce.
- Keep the heat low. When sautéing the garlic, keep the heat low and keep on stirring for the best mellow, nutty garlic flavour.
- Be generous with the pasta water. As you toss the spaghetti in the sauce, keep adding pasta water until each and every noodle has a smooth, glossy coating.
- Storing leftovers. Seal the fully cooled leftovers in an airtight container and store in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat over low heat on the stove or in the microwave (add a little water or broth if needed).
Nutrition
Serving: 0.5recipe | Calories: 721kcal | Carbohydrates: 92g | Protein: 16g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 3649mg | Potassium: 344mg | Fiber: 5g | Sugar: 3g | Vitamin A: 781IU | Vitamin C: 16mg | Calcium: 63mg | Iron: 3mg