Spaghetti Aglio E Olio (Spaghetti with Garlic)

Spaghetti aglio e olio is the Italian pantry pasta that every cook should know. Sliced garlic goes into extra-virgin olive oil over medium heat until just transparent, then hot pimento and fresh parsley join for a quick toss before the drained pasta hits the pan.

The garlic needs to be transparent, not brown. Golden garlic tastes nutty. Browned garlic tastes bitter. It goes from perfect to burnt in seconds, so keep the heat at medium and watch the pan.

Don’t rinse the pasta after draining. That starchy surface is what makes the oil cling to each strand instead of sliding off onto the plate. Toss the spaghetti into the skillet over low heat so the residual starch emulsifies with the garlic oil into a light, glossy coating.

Kitchen Tips

• Slice the garlic thin rather than mincing. Sliced garlic cooks more evenly and gives you visible pieces in the finished dish that add texture.
• Use a good extra-virgin olive oil here. With this few ingredients, the oil flavor is front and center. Cheap oil means a flat-tasting dish.
• Season generously with freshly cracked black pepper at the end. It provides a warmth that complements the garlic heat.
• Save a cup of pasta water before draining. If the spaghetti looks dry after tossing, a splash of starchy water brings it together.

Variations

• Add anchovy fillets to the oil with the garlic. They dissolve into the sauce and add deep umami without tasting fishy.
• Toss in a handful of toasted breadcrumbs (pangrattato) for crunch.
• Finish with a generous grating of Parmigiano-Reggiano, though purists in Southern Italy skip the cheese entirely.