Spaghetti Aglio e Olio (Garlic and Oil Pasta)

5 from 7 reviews

Spaghetti Aglio e Olio (Garlic and Oil Pasta)

Spaghetti aglio e olio with gently golden garlic, chili, fresh parsley, and a glossy olive oil sauce. Starchy pasta water brings this naturally vegan pasta together without cream or cheese.

Course Main Course

Cuisine Italian

Diet Vegan

Keyword Creamy Vegan Pasta, Garlic and Oil Pasta, Spaghetti Aglio e Olio

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 641kcal

Cost $8

Equipment

1 Large Pot
1 Colander
1 Large skillet or frying pan
1 Wooden spoon or tongs
1 Sharp knife
1 Cutting board

Ingredients

For the pasta

12 oz spaghetti or linguine dried, made without eggs
salt for the pasta water and to taste

For the garlic and oil sauce

2/3 cup extra virgin olive oil
4 cloves garlic thinly and evenly sliced
1 tsp red pepper flakes or 2 to 3 fresh peperoncini, stems removed and thinly sliced; use less for mild pasta
1 fresh parsley sprig for infusing the oil; remove before adding water
1/4 cup fresh parsley finely chopped
1 cup reserved pasta cooking water you may not need it all

US Customary - Metric

Instructions

Cook the pasta: Bring a large pot of water to a boil and salt it. Add the spaghetti or linguine and cook until just al dente according to the package. Before draining, reserve 1 cup (240 ml) of the cloudy cooking water. Do not rinse the pasta.
Infuse the oil: While the pasta cooks, put the olive oil, sliced garlic, chili, and whole parsley sprig in a large skillet. Warm over medium low heat, stirring often, until the garlic is fragrant and just pale golden, about 3 to 5 minutes. Lower the heat if it colors quickly; do not let it turn brown.
Add pasta water carefully: Remove the parsley sprig and take the skillet off the heat. Let the oil cool for 1 to 2 minutes until the vigorous sizzling has settled. Carefully add 1/2 cup (120 ml) of the warm reserved pasta water a little at a time, keeping your face and hands back from any splashes.
Build the sauce: Return the skillet to medium heat and simmer, stirring, until the liquid is slightly reduced and starts to look cloudy rather than like separate pools of oil and water, about 1 to 2 minutes.
Toss until glossy: Add the drained pasta and toss vigorously with tongs over medium heat for 1 to 2 minutes. Add more reserved pasta water a tablespoon at a time as needed, tossing after each addition, until a glossy sauce coats the strands. If liquid pools in the pan, keep tossing briefly to reduce it.
Finish and serve: Turn off the heat and fold in the chopped parsley. Taste and add salt if needed. Divide between four bowls and serve immediately while the sauce is loose and glossy.

Notes

Watch the garlic: Pale gold is the goal. Dark garlic tastes bitter, so use its color rather than the clock as your guide. Total time is approximate and depends on how quickly your water boils and the pasta you use.

Make the sauce glossy: Use cloudy pasta water collected near the end of cooking. Tossing combines its starch with the oil into a light coating, not a thick cream sauce. Add water gradually and serve right away.

Leftovers: Refrigerate promptly in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water, tossing until loosened. Nutrition is an estimate per serving and excludes salt added to taste.

Nutrition