Before you cook
Background Recipe story & origin
Spaghetti aglio e olio (garlic and oil) is Neapolitan poverty food elevated by technique. The dish dates back centuries as a late-night meal for Naples' working class-cheap ingredients, quick preparation, maximum flavor. Garlic is sliced thin and cooked in abundant olive oil until golden but not brown (brown garlic turns bitter). Dried peperoncino, parsley, and starchy pasta water emulsify the sauce. Romans call this 'spaghetti della mezzanotte' (midnight spaghetti), eaten after late nights out. The margin between good and ruined is seconds-garlic goes from fragrant to acrid quickly.
Before you start Equipment you'll need
- large pot — Provides ample space and rolling boil for cooking pasta until perfectly al dente texture
- large skillet — Provides controlled heat for gently cooking garlic in olive oil until golden and fragrant
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
Non-negotiables Rules for success
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Cook the garlic
Heat olive oil over medium-low (275-300°F surface). Add garlic slices. Cook slowly until light golde...
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Cook the pasta
Cook spaghetti in well-salted water until just shy of al dente. Reserve 1.5 cups pasta water.
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Combine and serve
Add pasta to garlic oil with 1 cup pasta water. Toss over medium heat (325-350°F surface) until wate...
Prep Get set first
About 5 min of prep
- Prepare large pot
- Prepare large skillet
This recipe takes about 20 minutes total.
Ingredients
Instructions
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Cook the garlic
Heat olive oil over medium-low (275-300°F surface). Add garlic slices. Cook slowly until light golden, 3-4 minutes. Add peperoncino. Remove from heat.
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Cook the pasta
Cook spaghetti in well-salted water until just shy of al dente. Reserve 1.5 cups pasta water.
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Combine and serve
Add pasta to garlic oil with 1 cup pasta water. Toss over medium heat (325-350°F surface) until water is absorbed and sauce coats pasta. Add parsley, toss. Serve immediately. No cheese needed.