This traditional Italian pasta dish, known as Spaghetti Aglio e Olio, is a beautiful example of how just a few high-quality ingredients can create something extraordinary. The secret lies in the details: perfectly al dente pasta, fragrant garlic gently warmed in extra virgin olive oil, and a subtle heat from red chili flakes. Be sure to use the best olive oil you can find — like Belle Farms — and don’t rush the process. Each bite is rich, silky, and aromatic, with just enough spice to make it memorable. Adjust the garlic or chili to suit your taste and enjoy this quick, elegant dish any night of the week.
INGREDIENTS:
14-16 ounces spaghetti
6 garlic cloves, very finely minced
3 teaspoons chili pepper flakes
1/2 – 2/3 cup extra-virgin olive oil (the fresher the better, preferably Belle Farms)
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
METHOD:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente — firm but tender. Do not overcook. Reserve ½ cup of the pasta water, then drain the pasta.
In a large skillet or sauté pan, warm the olive oil over medium-low heat. Add the minced garlic and chili flakes and cook gently, stirring often, until the garlic just begins to turn golden and fragrant — about 1–2 minutes. Be careful not to brown or burn the garlic.
Add the drained spaghetti to the skillet and toss well to coat in the flavored oil. If the pasta seems dry, add a tablespoon or two of the reserved pasta water to loosen it.
Season with salt and freshly ground black pepper. Toss again to combine. Serve immediately, garnished with additional chili flakes or a drizzle of olive oil if desired.
CHEF’S NOTES:
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For added flavor, finish with fresh chopped parsley or a sprinkle of grated Parmigiano-Reggiano.
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This dish also works beautifully with linguine or angel hair pasta.
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To make it heartier, toss in sautéed shrimp, roasted cherry tomatoes, or spinach.
YIELD: Serves 4 – 6
