Classic Spaghetti Aglio e Olio: Quick and Delicious
Short introduction
Spaghetti Aglio e Olio is a simple Italian dish that combines pasta with garlic, olive oil, and red pepper flakes. It’s a popular choice for busy weeknights or when you want something quick yet satisfying. This dish is full of flavor and can be made in under 20 minutes, making it a favorite among pasta lovers everywhere.
Why you’ll love it
You will absolutely enjoy Spaghetti Aglio e Olio for several reasons. First, it’s incredibly easy to make, with just a few ingredients that pack a punch of flavor. Second, it’s a healthy option, as olive oil and garlic offer various health benefits. Plus, you can whip it up in no time, making it perfect for anyone with a packed schedule. Whether you’re cooking for yourself or hosting a small gathering, this dish is sure to impress.
Ingredients
- 400g spaghetti
- 4-5 cloves of garlic, thinly sliced
- 60ml extra virgin olive oil
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt (to taste)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Substitutions & key variations
If you don’t have spaghetti, you can use any pasta like linguine or fettuccine. Instead of olive oil, you could use another type of oil, but keep in mind that it might alter the flavor. For a more hearty dish, you can add cooked shrimp or chicken. Additionally, feel free to adjust the garlic and red pepper flakes based on your preference.
Step-by-step
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to package instructions until al dente.
Step 2: Prepare the Garlic Oil
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until it’s lightly golden but not burnt. This should take about 2-3 minutes.
Step 3: Combine and Serve
Once the pasta is cooked, reserve about half a cup of the pasta water and drain the rest. Add the drained spaghetti directly into the skillet with the garlic oil. Toss to coat the pasta evenly. If the pasta seems dry, you can add a little of the reserved pasta water. Stir in red pepper flakes, salt, and freshly chopped parsley.
Success tips
To make the best Spaghetti Aglio e Olio, keep an eye on the garlic as it cooks; burnt garlic will taste bitter. The pasta should be firm to the bite (al dente) when you drain it. If the dish feels too oily, add a splash more of pasta water for a perfect balance. Also, be careful not to over-salt the water, as the cheeky flavor comes from the oil and garlic.
How to serve
Serve your Spaghetti Aglio e Olio hot, garnished with more parsley and a sprinkle of grated Parmesan cheese if desired. This dish pairs wonderfully with a side salad or some crusty bread for mopping up the flavorful oil.
Storage & reheating
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a skillet over medium heat, adding a splash of olive oil or water to prevent sticking. You can also microwave it, but be sure to cover it to keep it from drying out.
Frequently Asked Questions
1. Can I use whole wheat spaghetti for this recipe?
Yes, you can substitute whole wheat spaghetti for a healthier option, but it may change the cooking time slightly.
2. What if I’m allergic to garlic?
You can skip the garlic altogether, but the dish might lose some depth of flavor. Consider adding other aromatics or herbs instead.
3. Is this dish vegan?
Yes, Spaghetti Aglio e Olio is naturally vegan, so feel free to enjoy it without any animal products!
Nutrition notes / equivalents
One serving of Spaghetti Aglio e Olio generally contains around 350 calories, depending on the amount of oil and pasta used. It’s a great source of carbohydrates and healthy fats if made with olive oil.
Conclusion + CTA
Spaghetti Aglio e Olio is not only a quick and easy meal, but it’s also a great way to enjoy Italian cuisine in the comfort of your home. Try making it tonight for a delicious dinner that everyone will love. Don’t forget to share your experience in the comments and let us know how you made it unique!
Links to related recipes
- Pasta Primavera
- Fettuccine Alfredo
- Pesto Pasta
- Garlic Butter Shrimp Pasta
Spaghetti Aglio e Olio
Ingredients
Main Ingredients
- 400 g spaghetti Any pasta can be used as a substitute.
- 4-5 cloves garlic, thinly sliced Adjust according to taste.
- 60 ml extra virgin olive oil Use another oil if preferred, but flavor may vary.
- 1 teaspoon red pepper flakes Adjust to taste.
- Salt To taste.
- Fresh parsley, chopped For garnish.
- Grated Parmesan cheese Optional.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add sliced garlic to the skillet and sauté until lightly golden, about 2-3 minutes.
Combining
- Once the pasta is cooked, reserve about half a cup of pasta water and drain the rest.
- Add the drained spaghetti to the skillet with the garlic oil, tossing to coat evenly.
- If the pasta appears dry, add a bit of the reserved pasta water.
- Stir in red pepper flakes, salt, and freshly chopped parsley.