Description
This classic Italian pasta dish gets a bright, zesty twist with the addition of fresh lemon zest. Simple yet flavorful, it’s the perfect quick dinner for garlic lovers.
Equipment
- Large pot for boiling pasta
- Large sauté pan
- Tongs
- Microplane or zester
Ingredients
- 1 pound (450g) dried spaghetti
- 1/2 cup (120ml) high-quality extra virgin olive oil
- 8 large garlic cloves, thinly sliced
- 1/2 to 1 teaspoon crushed red pepper flakes (adjust to taste)
- Zest of 1 lemon
- 1/4 cup finely chopped fresh parsley
- Salt, for pasta water and to taste
- Freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until it’s just shy of al dente, about 1 minute less than the package instructions suggest.
- While the pasta cooks, heat the olive oil in a large sauté pan over medium-low heat. Add the sliced garlic and red pepper flakes. Cook, stirring frequently, for 3-5 minutes until the garlic turns light golden. Be careful not to let it brown or burn.
- When the pasta is nearly done, use tongs to transfer it directly from the pot to the sauté pan. Don’t worry if some water clings to the noodles – this is good!
- Add about 1/2 cup of the starchy pasta cooking water to the pan. Increase the heat to medium and toss the pasta continuously, allowing the sauce to emulsify and coat the spaghetti. If it seems dry, add more pasta water a little at a time.
- Once the pasta is perfectly al dente and well-coated with the garlicky oil, remove the pan from the heat. Add the lemon zest, chopped parsley, and a pinch of salt and pepper. Toss well to combine.
- Serve immediately, topped with freshly grated Parmesan cheese if desired.
Notes
The addition of lemon zest in this recipe gives a bright, fresh twist to the classic Spaghetti Aglio e Olio. It cuts through the richness of the olive oil and complements the garlic beautifully, elevating the dish without overwhelming its simplicity. This small change makes our version stand out while still honoring the traditional roots of the dish.
For the best flavor, use the highest quality extra virgin olive oil you can find. The oil is a star ingredient here, so its taste really matters.
Be vigilant when cooking the garlic. It can quickly go from golden to burnt, which would give the dish a bitter taste. If you’re nervous about burning the garlic, you can start it in cold oil and slowly bring it up to temperature.
The starchy pasta water is crucial for creating a smooth, non-greasy sauce that clings to the pasta. Don’t be shy about adding it!
Nutrition
- Serving Size: 1 Serving
- Calories: 450
- Sugar: 2g
- Sodium: 8mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 65g
- Fiber: 3g