Spaghetti Aglio e Olio

## The Most Beautiful Simple Meal in Italian Cooking Spaghetti aglio e olio is proof that you do not need a long list of ingredients to make something extraordinary. This classic Roman pasta dish uses just a handful of pantry staples, garlic, olive oil, spaghetti, pepper flakes, and parsley, and transforms them into a meal that is elegant, satisfying, and costs less than a dollar per serving. It is the recipe that every home cook should have in their back pocket for those nights when the fridge is nearly empty but you still want to eat well. ## The Art of Simplicity When a recipe has so few ingredients, every single one matters. Start with good olive oil. This is not the time for the cheap bottle you use for greasing pans. A quality extra virgin olive oil brings fruity, peppery notes that form the backbone of the entire dish. You do not need to spend a fortune, but reach for something that tastes good enough to drizzle on bread. The garlic must be sliced, not minced or pressed. Thin, even slices toast gently in the oil and turn into golden, crispy chips that add texture and a mellower garlic flavor than raw minced garlic would. This is the defining characteristic of a true aglio e olio. Take your time with this step. Use a sharp knife and aim for paper-thin slices that are roughly the same thickness so they cook evenly. ## The Technique That Makes It Work The real skill in this recipe is in the final toss. When you combine the hot pasta with the garlic oil and splashes of starchy pasta water, you are creating an emulsion. The starch in the water binds with the oil and creates a silky, glossy sauce that clings to every strand of spaghetti. This is the same technique that professional Italian chefs use, and it is the difference between oily noodles and a properly sauced pasta. Add the pasta water gradually, about a quarter cup at a time, while tossing the spaghetti vigorously with tongs. The pasta should look glossy and slightly saucy, not swimming in liquid. You may not need the entire cup of water, but it is better to have too much reserved than not enough. ## Why This Is the Ultimate Budget Recipe At eighty-five cents per serving, aglio e olio might be the cheapest satisfying dinner you will ever make. A box of spaghetti, a head of garlic, and olive oil are things most people already have at home. There is no meat to buy, no expensive cheese required for the base recipe, and no specialty ingredients. This is the meal to make at the end of the pay period when grocery money is tight but you still want to eat something that feels like a real, proper dinner. ## Variations Worth Trying While the traditional recipe is perfect in its simplicity, there are worthy additions. A squeeze of lemon juice added at the end brightens the dish beautifully. Toasted breadcrumbs sprinkled on top add a satisfying crunch that Italians call pangrattato, sometimes called poor man's parmesan. Anchovy fillets dissolved into the garlic oil add a deep savory richness without any fishiness. A handful of cherry tomatoes, halved and tossed in at the end, adds color and a burst of sweetness. ## A Word on Timing The key to this recipe is having everything ready before you start. The garlic should be sliced, the parsley chopped, and the pepper flakes measured before the pasta water even comes to a boil. The active cooking happens fast, and there is no time to prep once the garlic hits the oil. Mise en place is not just a fancy French term here. It is essential to getting this dish right.