20-Minute Spaghetti Aglio e Olio
A quick, garlicky pasta that turns simple ingredients into a rich, flavorful dinner. Light, heart-healthy, and full of fiber, this Spaghetti Aglio e Olio is perfect for busy weeknights or easy meal prep.
Equipment
- 1-Large pot
- 1 large saucepan
Ingredients
- 1 lb spaghetti
- 1 tsp salt divided
- 1 bulb garlic about 20 cloves, peeled and thinly sliced
- ¼ tsp freshly cracked black pepper
- ½ tsp red pepper flakes
- ½ cup olive oil
- ½ cup grated Parmesan cheese
- 1 Tbsp Italian parsley minced
- 2 Tbsp lemon juice
- ¼ cup reserved pasta water
Instructions
- Prepare the Ingredients Carefully: Start by gathering all your ingredients and equipment. Peel the garlic cloves and slice them as thinly as possible; this ensures they release their full flavor into the oil without burning. Measure out the olive oil, Parmesan cheese, parsley, and lemon juice. Having everything ready at hand will make cooking smooth and stress-free, as timing is key when working with pasta and garlic.
- Boil the Pasta to Al Dente Perfection: Fill a large pot with water and bring it to a rolling boil. Add ½ teaspoon of salt to season the water. Once boiling, carefully add the spaghetti and stir gently to prevent sticking. Cook according to the package instructions, typically about 10 minutes, until the pasta is al dente — tender but still slightly firm in the center. Once cooked, carefully scoop out ¼ cup of the pasta water and set it aside; it will help create a silky sauce. Drain the pasta and return it to the pot briefly to keep warm.
- Infuse the Olive Oil with Garlic and Spices: Place a large saucepan over medium-low heat and pour in the olive oil. Add the sliced garlic along with the remaining ½ teaspoon of salt, cracked black pepper, and red pepper flakes. Stir gently and cook for about 2 minutes, or until the garlic becomes fragrant and lightly golden. Be attentive — garlic can burn quickly and turn bitter. The goal is a golden, aromatic oil that will coat the pasta with deep, rich flavor.
- Combine Pasta with the Garlic Oil: Add the drained spaghetti to the saucepan with the garlic-infused oil. Using tongs or a pasta spoon, toss thoroughly so each strand of spaghetti is evenly coated. Make sure the oil and garlic cling to the pasta for maximum flavor. This step is crucial to ensure every bite is balanced and delicious.
- Add Cheese, Parsley, and Lemon Juice: Sprinkle the grated Parmesan cheese over the pasta while it’s still warm. Add the minced parsley and fresh lemon juice. Toss gently to combine, allowing the cheese to melt slightly and mingle with the garlic oil. The parsley adds freshness and a bright aroma, while the lemon juice gives a subtle tang that lifts the richness of the olive oil.
- Adjust Sauce Texture with Pasta Water: If the pasta feels dry or the sauce is too thick, add the reserved starchy pasta water in small increments — start with 2 tablespoons. Toss the pasta after each addition until you achieve a silky, cohesive sauce that lightly coats each strand. This step allows for perfect consistency without over-saucing or making the dish greasy.
- Taste and Finish with Final Seasoning: Before serving, taste the pasta and adjust seasoning if necessary. Add a pinch more salt, black pepper, or red pepper flakes to suit your preference. The flavors should be balanced garlicky, lightly spicy, with a subtle tang from the lemon and a savory touch from the Parmesan.
- Serve Immediately and Garnish: Transfer the Spaghetti Aglio e Olio to a serving platter or individual plates. For an extra touch, sprinkle additional Parmesan or a few fresh parsley leaves on top. Serve hot while the pasta is perfectly coated in the flavorful, golden oil.
Notes
- Thinly slice garlic to release maximum flavor without burning.
- Reserve a small amount of pasta water to create a silky sauce.
- Parmesan cheese is optional but adds a savory depth.
- Adjust red pepper flakes to control the spiciness.
- Taste and adjust seasoning before serving for balanced flavor.
- Use medium-low heat when sautéing garlic to prevent bitterness.
- Serve immediately for best flavor and texture, as the sauce thickens if left standing.
