Aglio e Olio — Quick Garlic and Olive Oil Pasta (5-Minute Sauce)

How to Make Aglio e Olio — Quick Garlic and Olive Oil Pasta (5-Minute Sauce)

1. 1

   Step 1: Boil salted pasta water and cook spaghetti

   Bring a large pot of water to a rolling boil and add the kosher salt. Add spaghetti and cook until just shy of al dente per package instructions (usually 7–9 minutes); reserve about 1 cup (240 ml) of the starchy pasta water before draining. Keep the reserved water nearby and drain the pasta when ready.

   For this step

   • 12 ozSpaghetti
   • 1 1/2 tablespoonsKosher salt (for pasta water and to taste)
   
2. 2

   Step 2: Warm the olive oil and infuse with garlic

   While the pasta cooks, heat the extra-virgin olive oil in a wide skillet over medium-low heat until shimmering. Add the garlic, red pepper flakes, and freshly ground black pepper and cook gently for 1–2 minutes, stirring, until the garlic is fragrant and just turning golden—do not let it brown or burn. This quick step is the heart of the five-minute sauce.

   For this step

   • 1/3 cupExtra-virgin olive oil
   • 6 clovesGarlic, thinly sliced or minced
   • 1 teaspoonRed pepper flakes
   • 1/4 teaspoonFreshly ground black pepper
3. 3

   Step 3: Combine pasta with the garlic oil

   Add the drained spaghetti to the skillet with the garlic oil over medium heat. Toss or use tongs to coat the pasta, adding 2–4 tablespoons of reserved pasta water at a time to create a silky emulsion that clings to the noodles. Continue tossing for 30–60 seconds until the sauce lightly coats the pasta and the texture is glossy.
   
4. 4

   Step 4: Brighten and finish

   Remove the skillet from the heat and stir in the lemon zest, about 1 tablespoon lemon juice (adjust to taste), and chopped parsley. If using, sprinkle in the grated Parmesan and toss again; add more reserved pasta water if the sauce needs loosening. Taste and adjust seasoning with a pinch more salt or pepper as needed.

   For this step

   • 1/4 cupFresh flat-leaf parsley, chopped
   • 1 wholeLemon (zest + about 1 tablespoon juice)
   • 1/2 cupGrated Parmesan (optional)
   
5. 5

   Step 5: Serve immediately

   Divide the pasta among warmed plates and finish with an extra drizzle of olive oil, a grind of black pepper, and more Parmesan if desired. Serve right away while hot and glossy for the best texture and flavor.
   

1. Bring a large pot of water to a rolling boil and add the kosher salt. Add spaghetti and cook until just shy of al dente per package instructions (usually 7–9 minutes); reserve about 1 cup (240 ml) of the starchy pasta water before draining. Keep the reserved water nearby and drain the pasta when ready.
2. While the pasta cooks, heat the extra-virgin olive oil in a wide skillet over medium-low heat until shimmering. Add the garlic, red pepper flakes, and freshly ground black pepper and cook gently for 1–2 minutes, stirring, until the garlic is fragrant and just turning golden—do not let it brown or burn. This quick step is the heart of the five-minute sauce.
3. Add the drained spaghetti to the skillet with the garlic oil over medium heat. Toss or use tongs to coat the pasta, adding 2–4 tablespoons of reserved pasta water at a time to create a silky emulsion that clings to the noodles. Continue tossing for 30–60 seconds until the sauce lightly coats the pasta and the texture is glossy.
4. Remove the skillet from the heat and stir in the lemon zest, about 1 tablespoon lemon juice (adjust to taste), and chopped parsley. If using, sprinkle in the grated Parmesan and toss again; add more reserved pasta water if the sauce needs loosening. Taste and adjust seasoning with a pinch more salt or pepper as needed.
5. Divide the pasta among warmed plates and finish with an extra drizzle of olive oil, a grind of black pepper, and more Parmesan if desired. Serve right away while hot and glossy for the best texture and flavor.