Spaghetti with Garlic and Oil (“Aglio e Olio”) 

Aglio e Olio is the epitome of Italian simplicity—a humble yet deeply satisfying dish that lets just a few quality ingredients shine. Thinly sliced garlic is slowly toasted in extra‑virgin olive oil until fragrant, then tossed with hot, al dente spaghetti and a splash of pasta water to form a silky emulsion. A pinch of red pepper flakes adds a gentle heat, while fresh parsley brightens the flavors. Often finished with a sprinkle of Parmigiano or Pecorino, this minimalist masterpiece transforms pantry staples into an elegant, comforting pasta perfect for busy weeknights or elegant simplicity. 

Ingredients (serves 4–6)

• 1 lb (450 g) spaghetti
  
  

• ½ cup extra-virgin olive oil
  
  

• 6 cloves garlic, thinly sliced
  
  

• ¼ tsp red pepper flakes (adjust to taste)
  
  

• Salt, for pasta water and seasoning
  
  

• Freshly ground black pepper (optional)
  
  

• ¼ cup chopped fresh parsley
  
  

• ½ cup finely grated Parmigiano-Reggiano or Pecorino (optional)
  
  

Directions

1. Bring a large pot of generously salted water to a boil. Cook spaghetti until al dente (about 8–12 minutes). Reserve ¼–½ cup pasta water, then drain the rest.
   
   

2. While pasta cooks, combine olive oil and garlic in a cold skillet. Heat over medium, slowly toasting garlic until light golden (about 10 minutes). Reduce heat if needed to prevent burning.
   
   

3. Remove skillet from heat; stir in red pepper flakes, salt, and pepper.
   
   

4. Add drained spaghetti to the skillet. Toss vigorously, gradually adding reserved pasta water to emulsify oil into a glossy sauce (1–3 minutes of tossing).
   
   

5. Stir in parsley and half the cheese (if using). Taste and adjust seasoning.
   
   

6. Serve immediately, topped with remaining cheese and additional parsley.
   
   

Nutritional Information (approx. per serving, yields 6)

• Calories: ~440 kcal
  
  

• Carbohydrates: ~58 g
  
  

• Protein: ~10 g
  
  

• Total Fat: ~19 g (Sat. fat ~3 g)
  
  

• Fiber: ~3 g
  
  

• Sodium: ~240 mg