Spaghetti Aglio e Olio (Traditional Recipe)

Instructions

1. Boil the pasta:
   Bring a large pot of salted water to a boil. Cook spaghetti al dente according to package instructions. Reserve about 1/2 cup of pasta water before draining.
2. Infuse the oil:
   While the pasta cooks, heat olive oil in a large pan over medium-low heat. Add the sliced garlic and sauté gently until golden and fragrant — not browned (bitter garlic = bad). Add red pepper flakes and stir for 30 seconds.
3. Combine pasta and sauce:
   Add the drained spaghetti directly to the pan with the garlic oil. Toss to coat, adding a bit of reserved pasta water to loosen and help the sauce cling.
4. Finish it:
   Taste and adjust salt if needed. Sprinkle with chopped parsley if using. Serve immediately.

Pro Tips for Authenticity:

• Use high-quality olive oil — it’s the star of the show.
• Don’t burn the garlic — keep the heat gentle and steady.
• For extra umami, some Italians add a couple of anchovy fillets while cooking the garlic (optional but delicious).