Authentic Spaghetti Aglio e Olio con Peperoncino (Pasta in Garlic and Oil Sauce) Recipe
Spaghetti Aglio e Olio sounds too simple to be good, but somehow, it's one of the most satisfying pastas out there. And the best part? We add a bit of spice to it with the peperoncini. Then it all comes together in one pan (okay, two if you count the pot for pasta).
Servings: 4 Servings
Calories: 670kcal
Ingredients
- Kosher salt
- 1 pound dried spaghetti 450 grams (be sure to get a GOOD quality spaghetti. It does make a difference. Look at the ingredients - there should only be 2: semolina and water. We also look for the bronze cut pasta - it holds the sauce much better!
- ½ cup extra-virgin olive oil 120 ml, divided (save 2 Tablespoons of the olive oil for finishing.)
- 6 medium cloves garlic thinly sliced
- 1 teaspoon Red pepper flakes to taste (We like the Aleppo pepper flakes )
- ½ cup lat-leaf parsley minced, for serving (optional but we like the color and flavor)
- ¾ cup reserved pasta water
- Parmesan cheese grated if desired
Instructions
- In a pot of salted boiling water, cook spaghetti until just shy of al dente (about 1 minute less than the package directs). Reserve ¾ cup pasta cooking water. (You may not need all of the pasta water!)
- Meanwhile, in a large skillet, combine 6 tablespoons oil and garlic. Add pinch of red pepper flakes, if using. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
- Transfer the pasta to the skillet along with ½ cup of the reserved pasta water.
- Increase the heat to high, and cook, stirring and tossing rapidly, until a creamy, emulsified sauce forms and coats the noodles.
- Remove from the heat, add the remaining 2 tablespoons of olive oil, and stir well to combine.
- Sprinkle with parsley and Parmesan cheese, and a few more peperoncini, if using, and serve right away.
Notes
Adding starchy pasta water to the skillet with garlic and olive oil helps emulsify the sauce. It turns creamy and smooth, not greasy.
Gently cooking the garlic and peperoncino in the oil infuses this incredibly easy sauce with flavor.
Gently cooking the garlic and peperoncino in the oil infuses this incredibly easy sauce with flavor.
Nutrition
Calories: 670kcal | Carbohydrates: 87g | Protein: 15g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 22mg | Potassium: 322mg | Fiber: 4g | Sugar: 3g | Vitamin A: 780IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 2mg