Recipe Overview
Spaghetti Aglio e Olio proves how a great pasta dish can come from very few ingredients when technique is respected. The garlic must stay pale and fragrant, the oil must remain clean rather than heavy, and the pasta water creates the glossy emulsion that makes the sauce cling to every strand.
Chef Notes
The secret is the emulsion. Add boiling pasta water to the olive oil and garlic and toss vigorously so the sauce becomes light, glossy, and cohesive - never greasy and never dry.
Connected Experience
The spaghetti, olive oil, garlic, tomatoes, Parmigiano, parsley, salt, and pepper connect to the shared ingredient identity system so the same recipe can feed Menu Builder, inventory, purchasing, station, and search experiences.
Ingredients
Base recipe = 4 servings. Minimum production = 4 servings.
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Fresh Spaghetti - 400 g, fresh spaghetti as specified in the recipe; fresh-spaghetti inventory identity retained; published spaghetti shape icon used for recipe display
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Extra Virgin Olive Oil - 60 ml
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Garlic - 24 g, thinly sliced
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Crushed Red Pepper - 1 g, optional; use as an alternative to fresh peperoncino
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Fresh Peperoncino - 5 g, sliced; optional alternative to crushed red pepper
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Cherry Tomatoes - 120 g, quartered; optional
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Parmigiano Reggiano - 60 g, finely grated; optional
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Italian Flat-Leaf Parsley - 15 g, finely chopped
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Sea Salt - to taste, fine; to taste
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Black Pepper - to taste, freshly ground; to taste
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Preparation
Minimum production timing: 10 active prep min · 0 passive min · 15 cook min · 3 plating min · 5 cleanup min.
- Bring a large pot of water to a boil, season generously with salt, and cook the spaghetti until al dente. Reserve at least 1 cup of pasta water before draining.
- In a wide saute pan, warm the extra-virgin olive oil gently. Add the sliced garlic and, if desired, the peperoncino or red pepper flakes. Cook slowly until the garlic is pale golden and fragrant, never dark.
- Add the cherry tomatoes if using, then splash in a little boiling pasta water to stop the garlic from cooking further and begin building the emulsion.
- Add the drained spaghetti to the pan, sprinkle in the parsley, and toss vigorously. Add more pasta water little by little until the sauce becomes silky and coats the pasta beautifully.
- Off the heat, fold in the Parmigiano if using. Adjust with salt and black pepper, finish with a final thread of olive oil, and serve immediately.
Service Suggestions
- Serve immediately in warm pasta bowls so the olive-oil emulsion stays glossy.
- Finish with fresh parsley and a final thread of extra-virgin olive oil.
- Use peperoncino for heat; keep it balanced so garlic and olive oil remain the principal flavors.
Dietary / HACCP Notes
- Contains gluten from spaghetti.
- Vegetarian; omit Parmigiano for a dairy-free and vegan preparation.
- Parmigiano Reggiano contains milk when used.
- Prepare to order and serve immediately; this emulsion is not designed for prolonged hot holding.
Nutrition (per serving, estimate)
| Calories | ~490 |
| Protein | ~12 g |
| Carbohydrates | ~58 g |
| Fat | ~24 g |
| Fiber | ~3 g |
| Cholesterol | Not calculated |
| Sodium | ~320 mg |