SPAGHETTI AGLIO E OLIO
Pasta, Vegetables
Intermediate

SPAGHETTI AGLIO E OLIO

Classic spaghetti with garlic, olive oil, chilies, parsley, olives, and Romano.

"OH SO GOOD!" - Alexia

25 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 1 lb spaghetti
  • 1 cup extra virgin olive oil
  • 8–10 cloves fresh garlic (minced or thinly sliced)
  • 1 can sliced black olives
  • 1 jar sliced green olives with pimentos (reserve some olive juice)
  • Red chili flakes (to taste)
  • Garlic salt (to taste)
  • Dried parsley flakes (to taste)
  • 1 bunch fresh parsley
  • Cracked black pepper (to taste)
  • Salt (for pasta water, to taste)
  • 3–4 anchovies (optional)
  • 1 cup grated Pecorino Romano cheese

Instructions

1

Boil the Pasta Water

Bring a large pot of salted water to a boil for the spaghetti.

2

Prepare the Sauce Base

In a sauté pan, add olive oil and fresh garlic. Cook gently until the garlic becomes fragrant and lightly golden.

3

Add Heat and Herbs

Add red chili flakes and dried parsley flakes to taste. Stir gently to infuse the oil.

4

Add Anchovies (Optional)

If using, add anchovies to the pan and mash them until dissolved into the oil for extra depth of flavor.

5

Add the Olives

Stir in sliced black olives, sliced green olives with pimentos, and a splash of olive juice. Mix well and remove from heat.

6

Cook the Pasta

Cook spaghetti until al dente. Reserve about 1 cup of pasta water before draining.

7

Combine Pasta and Sauce

Add the drained pasta back into the pan. Drizzle with olive oil, season with garlic salt and cracked black pepper, and pour in the Aglio e Olio sauce.

8

Add Cheese and Toss

Add some reserved pasta water and fold in grated Pecorino Romano cheese. Toss well until fully coated.

9

Finish and Serve

Plate the pasta, top with more grated Romano cheese and chopped fresh parsley. Serve immediately — OH SO GOOD!