“Aglio e Olio” translates to garlic and oil, and is a simple sauce usually served with pasta like spaghetti. This traditional Neapolitan pasta is popular for being inexpensive and using pantry ingredients, while being utterly delicious. Chef Roy Choi calls it “transcendence through a handful of humble ingredients.” This dish is fantastic on its own, but it’s also a great side dish to pair with your favorite meat or seafood. Plus, the whole thing comes together in the time it takes for the water to boil, making it the perfect back-pocket pasta to add to your weeknight rotation.
Original recipe by Roy Choi on Food&Wine
Total Time: 25 minutes
Ingredients:
- 1 pound dried spaghetti
- ¾ cup extra-virgin olive oil
- 12 large garlic cloves, cut into thin slivers
- 2 teaspoons crushed red pepper flakes, plus more for serving
- Kosher salt and black pepper
- ⅓ cup fresh parsley, finely chopped
- 2 tablespoons fresh lemon juice, plus lemon wedges for serving
- ½ cup freshly grated Parmesan cheese, plus more for serving
Directions:
- Bring a large pot of salted water to boil and add spaghetti, cooking until al dente, 8 to 10 minutes. Drain, reserving 1 cup pasta water.
- Meanwhile, in a large pan, heat olive oil over medium-low. Add cooked garlic and cook, stirring frequently, until golden brown, about 3 minutes. Add crushed red pepper flakes and a healthy pinch of salt and pepper. Add drained spaghetti to pan and toss, adding pasta water, until spaghetti is thoroughly coated.
- Remove pan from heat, add parsley, lemon juice, and Parmesan and toss well. Check for flavor, adding more salt if necessary. Garnish with more Parmesan, lemon wedges, and crushed red pepper flakes.
