Authentic Aglio e Olio Recipe with Anchovies and Lemon Zest (The Grown-Up, Weeknight Version)

Silky spaghetti aglio e olio with melted anchovies, chili flakes, lemon zest, and parsley for a punchy, glossy sauce that clings to every strand.

Prep Time 15

Cook Time 20

Total Time 35

Course Main Dish

Cuisine Italian

Servings 4

Large pot at least 6 quart for boiling pasta comfortably (a stockpot or dutch oven works too)
12-inch skillet stainless steel or cast iron is great for controlled heat; nonstick works in a pinch but keep the heat low to protect the coating
Microplane or fine grater for lemon zest (a fine side of a box grater also works)
Tongs the easiest way to toss spaghetti into the sauce; a pasta fork is a decent substitute
measuring cup for reserving pasta water (a mug works if you are careful)
Small bowl for holding the zest and parsley so you can add them off the heat

12 ounce spaghetti or linguine; for capellini pasta recipes, use capellini but reduce boiling time to 4 minute
1 tablespoon kosher salt for salting the pasta water (fine sea salt is ok; use a slightly smaller amount)

½ cup extra virgin olive oil use something you would happily dip bread into; this is the backbone of most pasta olive oil recipes
6 clove garlic thinly sliced (slicing gives you sweet, toasty edges; minced garlic browns faster)
6 fillet anchovy oil-packed; they should be soft and brownish, not dry or gray (substitute 1 tablespoon anchovy paste if needed)
½ teaspoon crushed red pepper flake more if you like heat; less if you want a gentler spaghetti olio aglio recipe

1 lemon lemon zest zest only; avoid the white pith (add 1 teaspoon lemon juice at the end if you want more brightness)
½ cup flat-leaf parsley finely chopped; curly parsley works, but flat-leaf tastes cleaner
⅓ cup panko breadcrumb optional for crunch; toast in a dry skillet for 4 minute and pinch of salt (traditional pangrattato is also great)
2 ounce parmigiano-reggiano optional; not strictly classic for aglio e olio recipes, but a little adds nuttiness (pecorino romano is a saltier swap)
1 teaspoon black pepper freshly ground; add to taste at the end so it stays fragrant

Set a large pot of water on high heat. While it heats, thinly slice the garlic and chop the parsley. Zest the lemon into a small bowl and keep it separate from the hot pan ingredients (zest is most aromatic when it hits warm pasta, not scorching oil). If using panko, toast it now in a dry skillet over medium heat for 4 minute, stirring constantly, until pale golden; transfer to a bowl so it does not keep darkening.

When the water is boiling, add the salt, then drop in the spaghetti and stir for 10 second so it does not clump. Cook for 9 minute, until just shy of al dente (it should still feel a touch firm in the center). Right before draining, scoop out 1 cup pasta water and set it by the stove. Drain the pasta, but do not rinse.

While the pasta cooks, warm the olive oil in a 12 inch skillet over medium-low heat for 2 minute. Add the sliced garlic and cook for 3 minute, stirring often, until it turns light golden and smells sweet and toasty. Keep the heat gentle; if the garlic browns fast, it will taste bitter and the whole aglio olio recipe will suffer.
Add the anchovy fillets and crushed red pepper flake. Stir and mash the anchovies with a wooden spoon for 1 minute until they dissolve into the oil. The oil should look slightly cloudy and smell savory, not fishy.

Add the drained spaghetti to the skillet and toss with tongs to coat in the garlic oil. Add ½ cup reserved pasta water and toss vigorously for 1 minute. You are not just mixing: you are emulsifying so the oil based pasta sauce turns glossy and clings to the noodles instead of pooling at the bottom.
Keep tossing and add more pasta water, 2 tablespoon at a time, until the pasta looks shiny and lightly sauced (you will likely use ¾ cup total). Turn off the heat. Add the lemon zest, parsley, black pepper, and parmigiano-reggiano (if using). Toss for 20 second and taste. If it needs lift, add 1 teaspoon lemon juice. If it needs salt, add a small pinch (anchovies and cheese can already be salty).
Serve immediately. Finish each bowl with toasted panko if you like a little crunch. This is best hot, when the sauce is at its silkiest.