Spaghetti Oil Garlic Aglio (Printable Recipe)
Al dente spaghetti tossed in garlic olive oil with parsley and a hint of lemon zest.
# Ingredients You'll Need:
→ Pasta
01 -
Kosher salt for pasta water
02 -
1 pound spaghetti
→ Aglio e Olio Base
03 -
3 cloves garlic, minced
04 -
1/2 cup extra-virgin olive oil
05 -
1 teaspoon salt
06 -
Pinch red pepper flakes
→ Finishing Elements
07 -
2 tablespoons chopped flat-leaf parsley
08 -
1/2 lemon, zested (optional)
09 -
Freshly grated Parmigiano-Reggiano (optional)
# Steps to Follow:
01 -
Bring large pot of cold water to rolling boil over high heat. Salt generously and add spaghetti. Cook stirring occasionally until al dente, about 8 minutes.
02 -
While pasta cooks, combine minced garlic, olive oil, salt, and red pepper flakes in large skillet. Warm over low heat, stirring occasionally, until garlic softens and turns golden, about 8 minutes.
03 -
Drain pasta in colander, reserving 1/4 cup cooking water. Add pasta and reserved water to garlic mixture. Mix well, then add parsley and lemon zest if using. Adjust seasoning to taste.
04 -
Transfer to large serving bowl or divide among individual dishes. Top with grated Parmigiano-Reggiano if desired and serve immediately.
# Extra Tips:
01 -
Cook pasta until al dente - tender but still firm to the bite, not mushy
02 -
Keep garlic oil mixture over low heat to prevent burning and ensure golden color
03 -
Reserved pasta water helps bind the sauce and creates silky texture
04 -
Serve immediately while hot for best texture and flavor