Stovetop Pasta Aglio e Olio
The simplest Roman classic — spaghetti, golden garlic, olive oil, and parmesan. Ready in 20 minutes with just a handful of ingredients.
Steps
- 01
Bring a large pot of heavily salted water to a boil. Cook spaghetti 1 minute less than the package directions. Before draining, reserve 250 ml (1 cup) of the starchy pasta water.
- 02
While the pasta cooks, slice the garlic thinly. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook gently, stirring occasionally, until pale golden — about 3 to 4 minutes. Do not let it brown too fast or it will turn bitter.
- 03
Add the drained spaghetti directly to the pan. Pour in a splash of the reserved pasta water and toss vigorously over medium heat. The starchy water emulsifies with the oil to coat every strand in a silky sauce.
- 04
Remove the pan from heat. Add most of the grated parmesan and toss again, adding more pasta water a little at a time until the sauce is silky and coats the pasta well. Season with salt and black pepper to taste.
- 05
Serve immediately, divided between warm bowls, with the remaining parmesan scattered on top.
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