Aglio E Olio


  • 2 1/2 teaspoons salt, divided
  • 1 pound spaghetti
  • 1/2 cup pasta cooking water
  • 6 tablespoons extra-virgin olive oil, divided
  • 4 tablespoons minced garlic, divided
  • 3/4 teaspoon crushed red pepper flakes
  • 1/4 cup parsley, finely chopped
  • 2 teaspoons lemon juice
  • 1/3 cup Parmesan cheese, grated


  1. Warm a large serving bowl in a low oven.
  2. Bring 5 quarts water to a rolling boil in a large pot. Add 2 teaspoons salt and pasta to boiling water, stirring to separate strands. Use the lowest package cooking time as a beginning point. Taste for tenderness and continue cooking if necessary. Reserve 1/2 cup pasta cooking water and set aside. Drain pasta.
  3. Start sauce when water is put on to boil. In a 9- or 10-inch nonstick skillet, heat 3 tablespoons olive oil over medium-low heat. Add 3 tablespoons garlic and 1/2 teaspoon salt. Cook, stirring often, until garlic is straw-colored, about 5 to 8 minutes. Remove from heat and stir in remaining tablespoon garlic, crushed pepper flakes, parsley, lemon juice and 2 tablespoons pasta cooking water.
  4. Transfer drained pasta to warm serving bowl. Toss with remaining 3 tablespoons olive oil and remaining cooking water. Add garlic mixture, tossing well to combine. Serve immediately with some grated cheese on the side.