Garlic Chili Oil Spaghetti (Aglio e Olio)

Ingredients

• 1.5 cup spaghetti
• 0.333 cup extra-virgin olive oil (Plus 1 to 2 tbsp more if needed during tossing.)
• 8 garlic (Thinly sliced cloves.)
• 1 tsp red chili flakes (Alternatively, use 1 tsp finely chopped fresh chili without seeds.)
• 1.5 cup reserved starchy pasta water (Use about 1/2 cup initially, then add more as needed while tossing.)
• 1 parsley stem (Whole; for infusing the oil, then remove.)
• 0.333 cup fresh parsley leaves (Finely chopped.)
• salt (Use generously to salt the pasta water, plus a pinch for the chili and more to taste if needed.)
• fresh lemon zest (Optional, for garnish.)
• Parmesan cheese (Freshly grated; optional, for serving. Add after plating so it does not break the emulsion.)

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until al dente. Reserve 1 1/2 cups of the starchy pasta water, then drain the spaghetti.

2. 2

   While the pasta cooks, gently heat the olive oil in a large skillet over medium-low heat.

3. 3

   Add the sliced garlic and whole parsley stem. Stir constantly for about 3 minutes, until the garlic is light golden; do not let it brown.

4. 4

   Stir in the chili flakes and a pinch of salt. Let them bloom for 30 seconds, then remove the parsley stem and take the skillet off the heat.

5. 5

   Add about 1/2 cup of the reserved pasta water to the skillet. Stir or whisk vigorously to combine it with the oil until the mixture begins to look creamy and slightly thick, indicating that an emulsion is forming.

6. 6

   Return the skillet to medium-low heat. Add the drained spaghetti and another splash of pasta water.

7. 7

   Toss the spaghetti aggressively with tongs for 1 to 2 minutes. While tossing continuously, drizzle in 1 to 2 more tablespoons of olive oil and add more pasta water as needed, alternating between the two. Continue until the sauce is silky and glossy; add more water if it looks dry or clumpy, or keep tossing if it looks thin.

8. 8

   Turn off the heat and stir in the chopped parsley. Taste and add a tiny pinch of salt if needed.

9. 9

   Plate immediately, spooning any extra sauce from the skillet over the spaghetti. Garnish with optional lemon zest and freshly grated Parmesan, adding the cheese after plating so it does not break the emulsion.

Notes

The source does not specify an exact amount of salt, lemon zest, or Parmesan. The additional olive oil is given as 1 to 2 tablespoons as needed.

Nutrition per serving

• main
• pasta
• Italian
• vegetarian
• quick
• stovetop
• spicy
• dairy-optional