Italian
Spaghetti with Garlic and Oil
This Neapolitan pantry pasta depends on technique, not additions. Garlic is started in cool oil and brought slowly to pale gold, chile perfumes rather than dominates, and very starchy pasta water is b
4 servings · 10 minutes prep · 15 minutes cook
Ingredients
Pasta
- 12 ounces (340 g) spaghetti
- 1 tablespoon Diamond Crystal kosher salt (9 g), for the pasta water
- 1/3 cup (80 ml) extra-virgin olive oil
- 8 garlic cloves, very thinly sliced
- 1/2 teaspoon red-pepper flakes
- 1/2 cup lightly packed chopped flat-leaf parsley
- 1 teaspoon (5 ml) fresh lemon juice (optional), optional modern finish
Directions
Cook and emulsify
- Bring 3 quarts (2.8 L) water to a boil and season with salt. Add spaghetti and cook 2 minutes short of al dente. Reserve 2 cups (480 ml) pasta water.
- Meanwhile, combine olive oil and garlic in a wide cold skillet. Set over medium-low heat and cook 5 to 7 minutes, stirring often, until garlic is flexible and pale gold at the edges. Add pepper flakes for 20 seconds. Remove from heat if garlic darkens rapidly.
- Add 3/4 cup (180 ml) pasta water carefully and bring to a vigorous simmer, swirling until the oil disperses into a cloudy emulsion.
- Transfer spaghetti directly to the skillet. Toss vigorously over medium heat for 1 to 2 minutes, adding pasta water a splash at a time, until al dente and coated in a glossy sauce with no oil pooling.
- Remove from heat and toss with parsley and lemon juice, if using. Serve on warm plates immediately.
