Aglio e Olio
4 servings5 min prep15 min cookEasy
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The Tale of Aglio e Olio
Story updated
Aglio e olio is a Neapolitan classic born from cucina povera, Italy's tradition of resourceful peasant cooking that turned pantry staples into satisfying meals. With just garlic, olive oil, and chili flakes, it was late-night fare for workers and students who had little else on hand. Its simplicity is exactly why it endured.
Ingredients
Scale:· 4 servings
- 1 lb spaghetti
- 1/2 cup olive oil
- 6 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1/4 cup chopped fresh parsley
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt, for pasta water
- Zest of 1 lemon (optional)
Instructions
- 1Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 9 to 11 minutes, reserving 1 cup of pasta water before draining.
- 2While the pasta cooks, warm the olive oil in a large skillet over medium-low heat and add the sliced garlic, cooking slowly for 3 to 4 minutes until golden but not browned.
- 3Stir in the red pepper flakes and cook for 30 seconds until fragrant.
- 4Add the drained spaghetti directly to the skillet along with a splash of reserved pasta water, tossing to coat evenly in the garlic oil.
- 5Remove from the heat and stir in the parsley, Parmesan, and lemon zest if using.
- 6Serve immediately with extra Parmesan on the side.
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