Spaghetti Aglio e Olio

This traditional pasta from Naples only requires garlic, chili, and oil to reign supreme.

by Alessandro Negrini and Fabio Pisani
Jan 29 2018, 2:00pm

Photo by Alice Gemignani 

Servings: 4
Prep: 5 minutes
Total: 35 minutes


4 Nubia red garlic (but normal garlic will work, too)
12 ounces|350 grams spaghetti
1/2 cup|100 grams extra-virgin olive oil
kosher salt, to taste
1 tablespoon chopped fresh parsley
1 teaspoon cayenne

1. Remove the sprout from the garlic. Bring a small saucepan of water to a boil and add the garlic. Cook for 5 minutes, then drain. Repeat this process 4 times, changing the water each time.

2. Transfer the garlic to a blender along with the oil and 1/2 cup|100 ml water. Blend until smooth.

3. Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until al dente, 10 minutes. Drain, then toss with the garlic and oil emulsion. Season with salt and toss with the parsley and cayenne. Serve immediately.