This is the ultimate 15-minute pasta — garlic, olive oil, red pepper, pasta water, and proper emulsification.
Simple ingredients. Real Italian technique.
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#SpaghettiAglioEOlio #ItalianRecipe #EasyPasta #GarlicAndOil #HomeCooking
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Instructions
1️⃣ Bring a large pot of water to a boil. Salt generously — it should taste like broth. Drop in the pasta and cook until al dente according to package instructions. Reserve about 1 cup of pasta water before draining.
2️⃣ While the pasta cooks, thinly slice the garlic and finely chop the parsley.
3️⃣ In a large sauté pan over low heat, add the olive oil, sliced garlic, parsley stems, anchovy fillets (if using), and a pinch of red pepper flakes.
4️⃣ Cook gently until the garlic is fragrant and just lightly golden. Do not let it brown. The anchovies will melt into the oil.
5️⃣ Add a ladle of reserved pasta water to the pan and allow it to simmer gently.
6️⃣ Transfer the pasta directly into the sauté pan. Toss vigorously to combine. The olive oil and pasta water will emulsify into a glossy, creamy sauce. Add more pasta water as needed.
7️⃣ Finish with freshly chopped parsley and toss once more.
Serve immediately.
Spaghetti Aglio e Olio
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
1 lb spaghetti or linguine
6 cloves garlic, thinly sliced
1/3 cup extra virgin olive oil
2–3 anchovy fillets (optional)
Red pepper flakes, q.b.
Stems from 1 bunch fresh parsley
2 tbsp fresh parsley, finely chopped
Salt, q.b.
Anchovy is NOT optional. When I was a kid mom would make this with elbow macaroni and butter with the olio. ALWAYS with anchovy
That pasta is not aldente as they call it… Its hard still you can see it
Don’t be afraid of the red pepper flakes. They won’t hurt you.