Spaghetti Olio E Aglio (Spaghetti With Garlic in Olive Oil)

READY IN: 25mins




  • Add the salt to the water and bring to a boil.
  • While the water is boiling slice the garlic thin and add to a large skillet, add the oil.
  • When the water is boiling add the spaghetti to the water and cook 1 to 1.5 minutes less then recommended package instructions.
  • While the pasta is cooking bring the skillet to medium heat and sweat the garlic; moving the contents around gently. Do not burn the garlic, heat management is key. About 2 minute before the spaghetti is ready add the red pepper to the skillet and continue moving the garlic and peppers.
  • About 1 minute before the pasta is done remove 1/4 Cup of pasta water (a ladle works well). Add the starchy water to the oil carefully and mix with spatula or wooded spoon.
  • When the pasta is done cooking remove and reserve 3/4 cup of pasta water. Drain the pasta and add it to the skillet with the oil. Mix well while cooking for a additional 1-2 minutes, Slowly adding the pasta water a little at a time until the pasta creamy and emulsified. ***not all the pasta water may be used, use discretion.***.
  • Remove from the heat and plate 1/5 the pasta on a plate. Top with 1/5 the parmesan cheese and parsley. (Parsley is traditional, but i like the basil better).