Spaghetti Aglio E Olio V Recipe

Bring water to a boil

Fill a large pot with about 4–5 liters of water. Bring to a rolling boil over high heat, then add the coarse salt (1.5 tbs). The water should taste noticeably salty.

Cook spaghetti

Add 400 g dried spaghetti and stir to prevent sticking. Cook until just shy of al dente according to package time (usually 1–2 minutes less than recommended). Reserve 250 ml of pasta cooking water, then drain the spaghetti quickly.

Infuse oil

While the pasta cooks, heat 120 ml extra virgin olive oil in a wide, heavy skillet over medium-low heat. Add the 6 thinly sliced garlic cloves and 1 thinly sliced fresh red chili (or 1 tsp crushed chili flakes). Keep the heat low so the garlic softens and releases aroma without browning. Stir frequently for 3–5 minutes until garlic is pale golden.

Add anchovies (optional)

If using anchovy fillets, add them now and gently mash with the back of a spoon into the oil. Cook for 1 minute until they dissolve and enrich the oil.

Finish the sauce

Increase heat to medium. Add 100 ml of the reserved pasta water to the skillet to create a loose emulsion with the oil. Bring to a gentle simmer for 30 seconds.

Combine spaghetti and sauce

Add the drained spaghetti directly into the skillet. Toss continuously with tongs or two forks for 1–2 minutes so the pasta absorbs the flavored oil. If the mixture seems dry, add more of the reserved pasta water (up to the remaining 150 ml) a few tablespoons at a time until glossy and coated.

Season and bind

Turn off the heat. Add 20 g chopped flat-leaf parsley and 1 tsp freshly ground black pepper. If using, add 30 g finely grated Pecorino or Parmesan and toss to combine; the cheese helps bind the sauce and adds savory depth. Taste and adjust seasoning with flaky sea salt (about 1 tsp) as needed.

Plate the spaghetti immediately, dividing among 4 warm bowls. Finish each portion with a light sprinkle of lemon zest (1 tsp total, optional) for brightness and an extra drizzle (about 1 tsp) of raw extra virgin olive oil if desired.

Serve hot. Offer additional grated cheese, crushed red pepper, and black pepper at the table.