How to Cook Perfect Spaghetti Aglio e Olio
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Official cooking video · Vincenzo's Plate · YOUTUBE15-Minute Italian Garlic-Olive Oil Spaghetti Aglio e Olio
A simple four-serving Italian pasta: gently infuse garlic in olive oil and emulsify with starchy pasta water.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Boil 3L water in a large pot, add 2 tsp salt and cook spaghetti 1 minute short of its package time.
- 02
While pasta cooks, finely chop two garlic cloves and wash and finely chop the parsley.
- 03
Warm 6 tbsp olive oil over medium-low and gently cook the garlic for 3–4 minutes without browning or burning.
- 04
Gradually stir about 120ml of the starchy pasta cooking water into the pan to combine with the oil.
- 05
Transfer drained spaghetti to the pan, add chopped parsley and toss for 1 minute over medium-high to coat in sauce.
- 06
If desired sprinkle with optional dried chili, divide among four plates and serve immediately.
Before you cook
Standard spaghetti contains wheat; check product labels. Keep garlic from burning and add hot pasta water gradually to avoid oil splatter. Refrigerate leftovers within 2 hours, use within 3–4 days and reheat to 74°C.
Allergens: wheat (unless using certified wheat-free spaghetti)
Image & source credits
These illustrations stand in for food photos.
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