Short introduction
This recipe for Spaghetti Aglio e Olio is a simple yet delicious Italian dish made with just a few pantry staples. It is perfect for a quick weeknight dinner or when you’re in the mood for something tasty without the fuss. With its garlic and olive oil base, Spaghetti Aglio e Olio brings comfort and flavor together in under 30 minutes.
Why you’ll love it
You’ll love Spaghetti Aglio e Olio because it’s incredibly easy to make and requires very little preparation. The combination of garlic and olive oil delivers a rich flavor that you can customize with your favorite herbs or spices. It’s also vegan-friendly and affordable, making it a great option for anyone looking to eat light but hearty!
Ingredients
- 400 grams (14 oz) spaghetti
- 6 tablespoons extra virgin olive oil
- 4-6 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt, to taste
- Freshly chopped parsley, for garnish
- Grated Parmesan cheese (optional)
Substitutions & key variations
- Pasta: Feel free to substitute spaghetti with any long pasta like linguine or fettuccine.
- Garlic: If you’re not a big fan of garlic, use less or substitute with shallots for a milder flavor.
- Oil: Use any high-quality cooking oil if you don’t have olive oil.
- Herbs: You can add fresh basil or oregano for extra flavor.
Step-by-step
Step 1: Cook the spaghetti
Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until it is al dente. Reserve about 1 cup of the pasta water, then drain the spaghetti.
Step 2: Prepare the garlic oil
In a large pan, heat the olive oil over medium heat. Add the sliced garlic and cook until it is golden brown, being careful not to burn it. This should take about 2-3 minutes.
Step 3: Combine pasta with garlic oil
Once the garlic is ready, add the cooked spaghetti to the pan. Toss the pasta in the garlic-infused oil until it’s well coated. Add red pepper flakes, salt, and a splash of the reserved pasta water to help create a sauce. Toss everything together until combined.
Step 4: Garnish and serve
Remove the pan from heat and stir in fresh parsley. Serve immediately, adding grated Parmesan cheese on top if desired.
Success tips
- Temperature: Cook garlic on medium heat to avoid burning.
- Texture: The pasta should be coated in a light sauce. If it feels dry, add more reserved pasta water.
- Common mistakes: Don’t skip salting the pasta water; it enhances the overall flavor of the dish.
How to serve
Serve Spaghetti Aglio e Olio hot. Top it with a sprinkle of chopped parsley and freshly grated Parmesan cheese. It pairs wonderfully with a side salad or crusty bread to soak up any leftover sauce.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the spaghetti in a pan with a splash of water and heat over low until warmed through. You may need to add a little more olive oil for moisture.
Frequently Asked Questions
Q1: Can I add proteins to this dish?
Yes! You can easily add grilled chicken, shrimp, or tofu for a protein boost.
Q2: Is Spaghetti Aglio e Olio spicy?
The dish can be made spicy or mild based on the amount of red pepper flakes you use. Adjust according to your taste preference.
Q3: Can I make this recipe gluten-free?
Absolutely! Just use gluten-free pasta of your choice and the rest of the ingredients remain the same.
Q4: How long does it take to make?
This recipe can be made in about 20-30 minutes from start to finish.
Q5: What can I serve it with?
You can serve this alongside a crisp green salad or garlic bread for a complete meal.
Nutrition notes / equivalents
Spaghetti Aglio e Olio is relatively low in calories compared to other pasta dishes but rich in flavor. Using whole grain or lentil pasta can add more fiber to your dish.
Conclusion + CTA
Spaghetti Aglio e Olio is a fantastic go-to recipe when you need something quick, cheap, and satisfying. It’s a great way to impress friends or family with your cooking skills without spending hours in the kitchen. Give it a try tonight, and enjoy a taste of Italy!
Links to related recipes
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- One-Pot Lemon Pasta
- Veggie-packed Pasta Primavera
- Creamy Tomato Basil Pasta
Spaghetti Aglio e Olio
Ingredients
Main Ingredients
- 400 grams 400 grams (14 oz) spaghetti Feel free to substitute with long pasta like linguine or fettuccine.
- 6 tablespoons 6 tablespoons extra virgin olive oil Use any high-quality cooking oil if you don't have olive oil.
- 4-6 cloves 4-6 cloves garlic, thinly sliced Adjust garlic quantity based on flavor preference.
- 1 teaspoon 1 teaspoon red pepper flakes Adjust to taste.
- Salt, to taste Don’t skip salting the pasta water for enhanced flavor.
- Freshly chopped parsley, for garnish Adds freshness to the dish.
- Grated Parmesan cheese (optional) Can be added for extra flavor.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the spaghetti.
Preparing Garlic Oil
- In a large pan, heat olive oil over medium heat. Add sliced garlic and cook until golden brown but not burnt, about 2-3 minutes.
Combining Pasta and Garlic Oil
- Add the cooked spaghetti to the pan with garlic. Toss until well coated. Add red pepper flakes, salt, and a splash of reserved pasta water to create a light sauce.
Garnishing and Serving
- Remove the pan from heat and stir in fresh parsley. Serve immediately, optionally topping with grated Parmesan cheese.