Recipes for Goalie John

Spaghetti Aglio e Olio (Pasta in Garlic and Oil Sauce) Recip

4 servings


10 minutes

total time


Kosher salt

1 pound (450g) dried spaghetti

1/2 cup (120ml) extra-virgin olive oil, divided

4 medium cloves garlic, thinly sliced

Red pepper flakes, to taste (optional)

Minced flat-leaf parsley, for serving (optional)


In a pot of salted boiling water, cook spaghetti until just shy of al dente (about 1 minute less than the package directs). Reserve pasta cooking water.

Meanwhile, in a large skillet, combine 6 tablespoons oil and garlic. Add pinch of red pepper flakes, if using. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)

Transfer pasta to skillet along with 1/2 cup pasta water, increase heat to high, and cook, stirring and tossing rapidly, until a creamy, emulsified sauce forms and coats the noodles. Remove from heat, add remaining 2 tablespoons olive oil, and stir well to combine. Mix in parsley, if using, and serve right away.


Serving Size

Serves 4


664 kcal

Total Fat

29 g

Saturated Fat

4 g

Unsaturated Fat

0 g

Trans Fat



0 mg


244 mg

Total Carbohydrate

85 g

Dietary Fiber

4 g

Total Sugars

3 g


15 g

4 servings


10 minutes

total time
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