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Spaghetti Aglio e Olio

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Spaghetti Aglio e Olio

A classic Italian pasta dish consisting of spaghetti tossed with garlic, olive oil, and parsley.

Spaghetti Aglio e Olio recipe

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servings: 4

total time: 25 minutes

recipe by: 


  • 1 pound uncooked spaghetti
  • kosher salt & freshly ground pepper
  • 1/3 cup olive oil
  • 6 medium garlic cloves, peeled and thinly sliced
  • 1/4 cup finely chopped parsley
  • freshly grated Parmesan cheese for serving


  1. Bring a large pot of water and 1/2 tsp salt to a boil over medium-high heat. Cook the spaghetti, stirring occasionally, until al dente (firm to the bite), about 10 minutes or according to package directions. Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.

  2. Heat the oil in a large saute pan over medium heat. Add the garlic slices and cook, while stirring, until the garlic is lightly browned and fragrant, about 1 minute.

  3. Take the pan off the heat. Add the cooked spaghetti and parsley to the pan and toss to coat. Add some of the reserved pasta water until its a desired consistency. Season with salt & freshly ground pepper to taste and serve with freshly grated Parmesan.

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