Have you ever taken a look at the ingredients you have on hand, the energy you can devote to cooking — or, as I recently described to a medium-sized child just before I was no longer invited to future family gatherings, the amount of fudge you might have left in your, uh, bucket of fudge — and decided to simply boil some spaghetti, mix it with garlicky olive oil, and declare it dinner?
This dish actually has a specific name: aglio e olio. There's no better time than the scorching days of summer—or during moments spent navigating the limitations of a poorly appointed vacation rental kitchen—to remind us that it doesn’t matter how many fantastic recipes you know; nothing brings people away from their screens or stirs them from their post-beach relaxation like the enticing scent of garlic sizzling in olive oil. “Ooh, what’s that?”
Aglio e olio is a pasta dish originating from Naples, Italy, and it has countless fans among tired home cooks everywhere due to its simple ingredient list, which I bet you already have, and the surprisingly rich flavor and enjoyment it provides. I’ve relied on this recipe for years, enjoying it on its own with a salad, alongside whatever looked appealing at the market that week, with a mix of diced roasted vegetables that were nearing their end in the fridge, or even—if you’re interested (and I bet you are)—topped with lemony grilled shrimp or chicken thighs. However, I tend to forget about it for months on end, and when it re-enters my cooking repertoire, it’s always a delight, so consider this a gentle reminder. August is a time for doing less, both in the kitchen and out of it, and that’s precisely where I hope this message finds you, too.
**Spaghetti Aglio e Olio**
- Kosher salt
- 8 ounces (225 grams) dried spaghetti or any pasta you have
- 4 tablespoons (60 ml) olive oil, plus extra for drizzling
- 4 cloves garlic, minced, or an amount that feels right to you
- 1/4 to 1/2 teaspoon red pepper flakes and/or a few grinds of black pepper
- A generous handful of chopped flat-leaf parsley
In a pot of well-salted water, boil your spaghetti until it’s 1 to 2 minutes shy of fully cooked. Before draining, reserve 1 cup of the pasta cooking water, then drain the rest. In the empty pan, combine olive oil, garlic, and pepper flakes, then heat over medium. [This helps prevent the garlic from burning too quickly.] Cook, stirring vigorously, until the pasta water and garlic oil come together into a glossy coating for the spaghetti. Add more reserved pasta water as needed to keep it loose — I usually use the second half-cup. Stir in parsley and any additional seasoning if required, then serve immediately with an extra drizzle of olive oil on top. While Parmesan is not traditionally added, it’s your home, your rules!
A simple, quick pasta recipe with a brief list of ingredients that can be made anywhere, showcasing the delightful aroma of garlic sautéed in olive oil.