Italian
Spaghetti with Garlic and Oil
Neapolitan spaghetti with slowly golden garlic, olive oil, chile, and starchy pasta water emulsified into a glossy coating.
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.
