Ina Garten's 5-Star Spaghetti Aglio e Olio
About this recipe
Spaghetti Aglio e Olio is a classic Italian dish that's all about simplicity and flavor. Ina Garten's version is quick to make and features a generous amount of garlic and olive oil, making it a favorite for busy weeknights or even late-night cravings.
Known as 'midnight spaghetti' among chefs, this dish is perfect for those moments when you want something delicious without a lot of fuss. With just a few key ingredients, you can whip up a meal that's both satisfying and impressive.
Ingredient notes
- Use 1 lb of dried spaghetti, such as DeCecco, for best results.
- The recipe calls for 8 cloves of garlic, which may seem like a lot, but it's essential for flavor.
- You can adjust the heat level by varying the amount of crushed red pepper flakes, starting with 1/2 teaspoon.
Tips from Food Network's video
- When cooking the garlic, aim for it to just start turning golden to avoid burning, which can lead to bitterness.
- Reserving 1 1/2 cups of pasta cooking water is key; the starch helps thicken the sauce and bind it to the pasta.
- Letting the pasta rest off the heat for 5 minutes allows it to absorb the flavors of the sauce better.
No life story here — the video and the recipe are the whole point. All credit to Food Network: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Bring a large pot of water to a boil and add 2 tablespoons of salt.
- 2
Add the spaghetti to the boiling water and cook according to the package directions. Reserve 1 1/2 cups of the pasta cooking water before draining the pasta.
- 3
In a large pot or sauté pan, heat the olive oil over medium heat.
- 4
Add the sliced garlic to the oil and cook for about 2 minutes, stirring frequently, until it just begins to turn golden.
- 5
Add the crushed red pepper flakes to the garlic and oil, cooking for an additional 30 seconds.
- 6
Carefully add the reserved pasta cooking water to the garlic and oil mixture and bring to a boil.
- 7
Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
- 8
Add the drained spaghetti to the garlic sauce and toss to combine.
- 9
Off the heat, add the minced parsley and grated Parmesan cheese, tossing well to combine.
- 10
Allow the pasta to rest off the heat for 5 minutes to absorb the sauce before serving.
Heads up — we had to guess a little:
- The quantity of salt for boiling water is inferred based on common cooking practices.
Credit where it's due: this recipe was transcribed from Food Network's original video on YouTube. Follow them there — it's their dish.
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