Spaghetti Aglio e Olio
Total Time
20 mins
Prep Time
5 mins
Cook Time
15 mins
Rating
4.94 out of 5 stars
(65)
Ingredients
4 servings
- 12 ounces spaghetti
- ½ to 1 cup pasta water
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- ¼ to ½ teaspoon red pepper flakes
- 1 large bunch lacinato kale, stemmed and chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- ⅓ cup chopped fresh parsley
- Parmesan or Vegan Parmesan, for serving
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Preparation
Step 1
Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
Step 2
Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook for 30 seconds to 1 minute, or until the garlic is lightly browned around the edges. Add the kale, salt, and several grinds of pepper and cook, tossing with tongs, until the kale is wilted, up to 1 minute.
Step 3
Add the spaghetti and toss to combine. Add ½ cup pasta water and the lemon juice and zest and toss. If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce.
Step 4
Season to taste. Garnish with parsley and serve with Parmesan or vegan Parmesan.
Step 5
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Chef's notes
Spaghetti aglio e olio is far more than the sum of its parts. The garlic infuses the oil with rich, nutty flavor, and salty, starchy pasta cooking water transforms it into a deeply flavorful sauce.
Spaghetti aglio e olio has been my go-to order at Italian restaurants for years, but recently, it’s become one of my favorite dishes to make at home.
