Spaghetti Aglio e Olio — The Neapolitan Classic
A symbol of Italian cuisine in its purest form: humble ingredients transformed by Neapolitan expertise. Garlic golden-brown in fruity olive oil, the subtle heat of red pepper flakes, and fresh parsley create an unforgettable harmony. Proof that great cooking doesn't require complexity.
🛒 Ingredients
4 servings
- 14 oz high-quality spaghetti (n°5 or n°7)
- 8 cloves fresh garlic
- 1/2 cup high-quality extra virgin olive oil
- 1 tsp red pepper flakes (peperoncino)
- 1 bunch fresh flat-leaf parsley
- 1.5 oz grated Pecorino Romano (optional)
- Coarse sea salt for cooking
- Freshly ground black pepper
Watch the original video
Watch on TikTokDirections
- 1
Bring a large pot of water (at least 4 quarts) to a boil. Salt generously — the water should be as salty as the sea. This is the only chance to season the pasta deeply.
- 2
While the water heats, peel and slice the garlic into very thin, even slivers using a sharp knife. Avoid using a garlic press: it would burn too quickly and become bitter.
- 3
Finely chop the flat-leaf parsley and set aside. Reserve 1/2 cup of pasta cooking water once the pasta is boiling — this is the secret ingredient for the emulsion.
- 4
Add the spaghetti to the boiling water and cook according to package directions, removing them 2 minutes before the end to keep them al dente.
- 5
While the pasta cooks, pour the olive oil into a large skillet over low heat. Add the garlic slivers and let them confit slowly, 4 to 5 minutes, until golden and translucent — never brown. Patience is key.
- 6
Add the red pepper flakes to the oil and let infuse for 30 seconds. Remove the pan from the heat to stop the garlic from cooking further.
- 7
Drain the spaghetti, making sure to reserve 2/3 cup of the cooking water. Add the pasta directly into the skillet off the heat.
- 8
Return the skillet to medium heat. Add the reserved cooking water in two batches, stirring and lifting the pasta with a fork or tongs to create a creamy emulsion between the starchy water and the oil.
- 9
Incorporate the chopped parsley, mixing vigorously for 1 minute until the spaghetti is well coated in a pearly, silky sauce.
- 10
Serve immediately in warm bowls. Finish with a crack of black pepper and optionally some grated Pecorino Romano. A drizzle of raw olive oil on top elevates the dish.
💡 Chef's Tip
The secret of true Neapolitans: never let the garlic brown. It should remain straw-colored, almost translucent. If you feel it browning too quickly, immediately remove the pan from the heat and add a ladle of cold cooking water to stop the cooking. The final emulsion is the soul of the dish — the more vigorously you stir while adding the starchy water, the creamier and more coating the sauce will be.
