Spaghetti Aglio e Olio

4 ingredients spaghetti aglio e olio with garlic, chilli flakes, and olive oil have the most flavorful sauce.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 15

Servings serving

Calories 431kcal

Take just enough water to cook spaghetti. Generously season with salt and cook pasta 2-3 minutes less than the package instructions. When the pasta is cooked, just before draining it, the cooking water will be starchy enough. Reserve 1 cup of pasta cooking water.
While pasta is cooking, roughly mince garlic cloves. Don't make it as a paste, else it will stick to the skillet.
In a 12-inch skillet add olive oil. To the cold oil add minced garlic. Switch on the stove to the lowest heat. Garlic will start to sizzle. Let it cook on low heat until you can smell the garlic. Don't let the garlic turn brown. Keep stirring in between to cook garlic evenly.
When the garlic is cooked, add chilli flakes. Toss it until it is aromatic. Chilli pepper flakes will burn in no time if the oil is hot, so be vigilant.
Add 1/2 cup pasta cooking water and mix vigorously for a minute to emulsify the mixture. You would see the sauce getting thick and glossy.
Add drained pasta and 1/4th cup more pasta cooking water. Toss spaghetti in a circular motion for the starchy water to emulsify and coat the pasta well.
Cook pasta for a couple of minutes until it is cooked and al dente.
Finish it off by adding chopped parsley and freshly shredded parmesan.
Serve and drizzle with sauce from the pan with garlic bits.