Spaghetti with Oil & Garlic

This aglio e olio uses a full dozen cloves of garlic and deploys them two ways. Half get sliced and fried golden in olive oil for a mellow, nutty sweetness. The other half go in raw and minced at the end for a sharp, fiery bite. That contrast between cooked and raw garlic in the same bowl is what makes this version stand out.

Simmering the drained spaghetti briefly in chicken broth before tossing with the garlic oil is a smart move. The pasta absorbs the broth, plumping each strand with savory flavor from the inside out. It’s a step most aglio e olio recipes skip, and it makes a real difference.

A full cup of chopped parsley stirred in at the end adds color and freshness that balances all that garlic. Don’t skimp on the Parmesan and black pepper at the table.

Chef Tips

• Watch the sliced garlic like a hawk. Golden brown is the goal. Ten seconds past golden and it turns bitter and acrid. Pull the pan off the heat the moment the edges start to color.
• Don’t rinse the pasta. The starchy surface helps the oil and broth cling. Just drain and transfer straight to the broth.
• Add the raw minced garlic at the very end. Toss it with the hot pasta and it will soften slightly but keep its punch. Cooking it kills the sharpness you want.
• Use good olive oil. With this few ingredients, cheap oil has nowhere to hide.

Variations

• Red pepper flakes: Add ½ teaspoon of crushed red pepper to the oil while frying the sliced garlic for a classic aglio e olio peperoncino.
• Anchovy boost: Melt 2-3 anchovy fillets into the oil before the garlic. They dissolve completely and add a salty, savory backbone.
• Broccoli rabe: Blanch chopped broccoli rabe in the pasta water before cooking the spaghetti, then toss everything together for a more substantial meal.