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Spaghetti Aglio e Olio
A classic and incredibly simple Italian pasta dish featuring garlic, olive oil, and a hint of chili. Perfect for a quick weeknight meal or a late-night craving.
๐ง ์ฌ๋ฃ
- 400 g Spaghetti(Or linguine.)
- 6-8 cloves Garlic(Adjust to your preference. Slice thinly.)
- 100 ml Extra virgin olive oil(Use a good quality oil for best flavor.)
- 1/2 - 1 teaspoon Dried red chili flakes(Or 2 dried red chilies, finely chopped or left whole for milder heat. Adjust to your spice preference.)
- 1 bunch Fresh parsley(Finely chopped. Reserve some for garnish.)
- to taste Salt(For pasta water and seasoning.)
- about 1 cup Pasta water(Reserved from cooking the pasta. Essential for emulsifying the sauce.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente (firm to the bite). Before draining, reserve about 1.5 cups (350ml) of the starchy pasta water.
โฑ๏ธ 10-12 minutes - 2
While the pasta cooks, prepare the garlic and oil. In a large skillet or pan, heat the extra virgin olive oil over medium-low heat. Add the thinly sliced garlic. Gently sautรฉ the garlic, swirling the pan occasionally, until it turns a pale golden color and becomes fragrant. This should take about 5-7 minutes. Be very careful not to burn the garlic, as it will become bitter.
โฑ๏ธ 5-7 minutes - 3
Add the dried red chili flakes (or chopped dried chilies) to the skillet with the golden garlic. Stir for about 30 seconds until fragrant. If using whole dried chilies, you can remove them now if you prefer less heat.
โฑ๏ธ 30 seconds - 4
Drain the cooked spaghetti and add it directly to the skillet with the garlic and chili oil. Add about 1/2 cup (120ml) of the reserved pasta water to the skillet.
โฑ๏ธ 1 minute - 5
Increase the heat to medium and toss the pasta vigorously in the pan. The starch from the pasta water will emulsify with the olive oil, creating a light, glossy sauce that coats the spaghetti. Continue tossing and adding more pasta water, a little at a time, until the sauce reaches your desired consistency. This should take about 2-3 minutes.
โฑ๏ธ 2-3 minutes - 6
Stir in most of the finely chopped fresh parsley. Taste and adjust seasoning with salt if needed (the pasta water is usually salty enough).
โฑ๏ธ 1 minute - 7
Serve the spaghetti immediately in warm bowls. Garnish with the remaining fresh parsley and an extra drizzle of olive oil, if desired.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe key to Aglio e Olio is not to burn the garlic. Cook it gently over low heat until just golden.
- โDon't skimp on the olive oil; it's a primary flavor component. Use a good quality extra virgin olive oil.
- โThe starchy pasta water is crucial for creating a silky, emulsified sauce that binds the oil and pasta together. Always reserve more than you think you'll need.
- โCook the pasta until perfectly al dente, as it will continue to cook slightly in the pan.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a few anchovy fillets to the oil with the garlic for an umami boost.
- Toast some breadcrumbs in a separate pan with a little olive oil and sprinkle over the finished pasta for texture.
- Add a squeeze of fresh lemon juice at the end for brightness.
- Toss in some cooked shrimp or mussels for a seafood version.