RECIPE: The simplicity and elegance of spaghetti Aglio e Olio

Photo: Freepik

Napoli is the city of origin for this dish, which explains why it would be quite popular to people wanting something fast and delicious without compromising on taste. If there’s any cuisine that knows how to make something out of nothing, it’s the Italians, and this plate of Spaghetti Aglio e Olio is proof of that culinary ethos.

And maybe the best feature of Aglio e Olio is how not to hold his tongue with richness and spice; the olive oil ladles out a creamy, luxurious base to cling to the pasta; there’s savor of warmth from the garlic. All it takes is a pinch of red pepper flakes for that welcome kick of heat that speaks and wakes up the palate without drowning out everything else.

But the main course is aptly described by its adaptability. Saturday evening quick and easy weeknight dinner or late-night comfort food Sunday is when you can prepare and enjoy some Spaghetti Aglio e Olio. A dish on which innovation can be taken from garnishing shrimp, veggies, or a little lemon zest to your classic recipe. But, like most great things in life, it is mainly simple. There’s no alchemy of sauces, nor complexity that must be the reason for its beauty, just a couple of fresh ingredients, and a bit of finesse.

Originating from home heirloom recipes that families have relished all over Italy for many generations, Spaghetti Aglio e Olio carries this feeling of comfort and tradition. Not because of its complexity but simply for being ‘the classic,’ it has survived all other reasons for its existence.

In a world where people are obsessed with elaborate recipes and complicated cooking techniques, Spaghetti Aglio e Olio reminds the world that often, the best things are indeed the most uncomplicated.

Spaghetti Aglio e Olio

Recipe by Lukas Erlebach

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

166

kcal

Ingredients

• 400g spaghetti

• 6 garlic cloves, thinly sliced

• 100ml extra virgin olive oil

• 1 tsp red pepper flakes (optional for heat)

• Fresh parsley, finely chopped

• Salt, to taste

• Grated Parmesan cheese (optional)

• Lemon zest (optional for a fresh touch)

Directions

• Cook the spaghetti: In a large pot, bring salted water to a boil. Add the spaghetti and cook until al dente (usually 1-2 minutes less than the package instructions). Reserve 1 cup of pasta water and then drain the pasta.
• Prepare the sauce: While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the sliced garlic and sauté gently until it becomes golden and fragrant. Be careful not to burn the garlic as it can become bitter.
• Add pepper flakes: If you like a bit of heat, toss in the red pepper flakes and stir for about 30 seconds.
• Combine the pasta: Add the cooked spaghetti to the pan with the garlic and oil. Toss everything together until the spaghetti is well coated. If the pasta seems dry, gradually add a few tablespoons of the reserved pasta water until the sauce has a silky consistency.
• Finish and serve: Remove the pan from heat, stir in the fresh parsley, and season with salt to taste. For extra flavor, you can sprinkle some grated Parmesan cheese or add a bit of lemon zest.
• Serve: Plate the spaghetti, drizzle with a little more olive oil if desired, and enjoy your authentic Italian meal!

Recipe Video

Notes

• Tip: This dish is best when kept simple, but feel free to customize it with ingredients like shrimp or sautéed vegetables.