Spaghetti Aglio e Olio

Ingredients

• 1 lb spaghetti
• 1 cup extra-virgin olive oil (Used to infuse the garlic and toss with the pasta; some may remain in the strained garlic mixture.)
• 12 garlic cloves (Smashed; used to infuse the oil and removed before tossing the pasta.)
• 0.5 cup fresh parsley stems (Chopped; infused with the oil along with the smashed garlic.)
• 1 clove fresh garlic (Finely minced and added raw at the end for fresh pungency.)
• 0.25 cup fresh parsley leaves (Chopped, for tossing with the finished pasta and garnishing.)
• 3 qt water (Use only 3 quarts so the pasta water becomes especially starchy; reserve some before draining.)
• kosher salt (For the pasta water and, if desired, seasoning the reserved garlic-parsley paste.)

Steps

1. 1

   Place the olive oil, smashed garlic cloves, and chopped parsley stems in a small saucepan or skillet. Set over low heat and warm gently until the garlic begins to release its aroma and small bubbles appear around the cloves, about 5 minutes.

2. 2

   Reduce the heat to low and cook the garlic lazily and gently for about 20 minutes, stirring or rotating the pan occasionally. Do not allow the cloves to brown; if the bubbling becomes energetic, move the pan off the burner briefly or transfer it to a smaller burner.

3. 3

   While the oil infuses, bring 3 quarts of water to a boil in a large pot. Salt the water generously, add the spaghetti, and cook until al dente according to the package directions, stirring occasionally so the strands do not stick.

4. 4

   Finely mince the fresh garlic and chop the parsley leaves while the pasta cooks.

5. 5

   Before draining the pasta, reserve at least 1 cup of the starchy cooking water. Drain the spaghetti; do not rinse it.

6. 6

   Strain the infused oil into the pot or a large serving bowl, removing the cooked garlic cloves and parsley stems. Return the drained spaghetti to the pot or bowl and toss thoroughly to coat the strands with the infused oil.

7. 7

   Add the minced fresh garlic and chopped parsley leaves. Toss again so the fresh garlic and herbs are distributed evenly through the pasta.

8. 8

   Add the reserved pasta water a little at a time, tossing continuously, until the noodles are glossy and lightly sauced rather than oily or dry. Taste and adjust the seasoning with salt.

9. 9

   Serve immediately. If desired, mash the strained garlic-parsley mixture with a pinch of salt and mix it with a little fresh olive oil; spoon the paste over the pasta or reserve it for spreading on bread or adding to soups, stews, or sauces.

Notes

The source states that the complete ingredient list is behind a membership wall, so quantities other than the stated 3 quarts of pasta water and yield are reconstructed estimates. The author emphasizes gentle garlic cooking: browned garlic can become bitter and harsh. The reserved garlic-parsley mixture may be repurposed as a spread or flavoring paste.

Nutrition per serving

• main
• pasta
• vegetarian
• quick meal
• Italian
• stovetop
• garlic
• dairy-free