Spaghetti alla Oil (or “Aglio e Olio”) is the ultimate comfort food – simple, aromatic, and bursting with flavor. Golden garlic, spicy chili flakes, and fragrant parsley come together with perfectly cooked spaghetti for a light yet satisfying dish. It’s a timeless Italian favorite that takes minutes to prepare and never fails to impress.
Ingredients:
1 pound (16 oz) spaghetti
5 small garlic cloves, thinly sliced
1–2 teaspoons red pepper flakes (adjust to taste)
1/4 cup chopped fresh parsley
3/4 cup extra virgin olive oil
1 tablespoon unsalted butter (optional, for extra flavor)
Salt, to taste
Freshly grated Parmesan cheese, for serving
Optional: 1–2 small diced fresh tomatoes for a brighter flavor
Instructions:
- Fill a large pot with about 4 quarts of water and bring it to a boil. Add 1 tablespoon of salt.
- Add the spaghetti and cook, stirring often, until al dente — about 8 to 9 minutes or according to package instructions.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic and cook until lightly golden, being careful not to burn it.
- Stir in the red pepper flakes and parsley. Add butter if using, and remove the skillet from the heat.
- Drain the spaghetti, reserving about 1/4 cup of the cooking water.
- Toss the pasta directly into the skillet with the oil mixture. Add a splash of the cooking water if needed to coat evenly.
- Serve warm with grated Parmesan cheese and, if desired, a few pieces of diced tomato on top.
Tip: For a more intense flavor, let the garlic infuse in the oil for an extra minute before adding the chili flakes.
