Spaghetti Aglio e Olio is a classic Italian pasta dish that highlights the beauty of simplicity. With just a few ingredients—garlic, olive oil, and red pepper flakes—this dish brings bold flavors together in a way that feels both comforting and elegant. Perfect for a quick dinner or a late-night snack, Spaghetti Aglio e Olio is a go-to recipe for pasta lovers who appreciate the magic of easy-to-make meals with great taste. This dish is ready in under 30 minutes, making it ideal for busy nights when you want something both delicious and satisfying.
Thank you for reading this post, don't forget to subscribe!Ingredients:
- 400g (14 oz) spaghetti
- 4 tablespoons extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Grated Parmesan cheese (optional)
Directions:
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions, until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the thinly sliced garlic to the skillet and sauté for 1-2 minutes, until the garlic is golden brown and fragrant. Be careful not to burn it.
- Add the red pepper flakes to the garlic and cook for an additional 30 seconds.
- Once the pasta is cooked, drain it and add the spaghetti to the skillet with the garlic oil. Toss the pasta to coat it evenly in the oil.
- Gradually add reserved pasta water, a little at a time, to help create a silky sauce that coats the pasta. You may not need the full cup of water, so add it to achieve your desired consistency.
- Season with salt and freshly ground black pepper to taste.
- Remove from heat and stir in the fresh parsley.
- Serve the Spaghetti Aglio e Olio immediately, with optional grated Parmesan cheese on top.
Notes:
- Garlic: The key to this dish is perfectly sautéed garlic. Make sure to slice it thinly so it cooks evenly and becomes fragrant without burning.
- Adjusting Spice: If you prefer a milder dish, reduce the amount of red pepper flakes. You can also omit them entirely for a simple garlic and olive oil pasta.
- Pasta Water: The starchy pasta water helps to emulsify the olive oil and create a smooth sauce. Don’t forget to save some before draining the pasta!
- Storage: Leftover Spaghetti Aglio e Olio can be stored in the refrigerator for up to 2 days. Reheat it in a skillet with a little olive oil to refresh the flavors.
Conclusion:
Spaghetti Aglio e Olio is a celebration of Italian culinary simplicity, proving that great flavors don’t always need a long list of ingredients. With garlic, olive oil, and a hint of spice, this dish is perfect for anyone looking to make a quick, delicious meal without sacrificing flavor. Whether you’re cooking for yourself or impressing guests, Spaghetti Aglio e Olio is a timeless dish that will always satisfy. Enjoy this easy recipe, and let the bold flavors transport you to Italy with every bite.
Frequently Asked Questions
Can I make Spaghetti Aglio e Olio ahead of time, and how should I store it?
While Spaghetti Aglio e Olio is best served immediately, you can make it ahead. Cook the pasta and prepare the garlic-infused oil separately. Store the cooked pasta and the garlic oil in separate airtight containers in the refrigerator. When ready to serve, reheat the oil in a skillet, add the pasta, and toss to combine, adding a splash of pasta water if needed. Leftovers can be stored in the refrigerator for up to 2 days; reheat in a skillet with a little olive oil.
Are there any ingredient substitutions I can make for Spaghetti Aglio e Olio?
Yes, you can adjust the recipe to your preferences. If you don’t have spaghetti, use other long pasta shapes like linguine or fettuccine. For a milder flavor, reduce or omit the red pepper flakes; for more heat, add more. If you are out of fresh parsley, you can substitute with dried parsley, using about 1 teaspoon. If you don’t have Parmesan cheese, Pecorino Romano or a similar hard, salty cheese works well.
How do I know when the garlic is perfectly sautéed without burning it?
Perfectly sautéed garlic should be a light golden brown and fragrant. Watch the garlic closely as it cooks, as it can burn quickly. The edges of the garlic slices will start to turn golden, and you’ll notice a distinct, inviting aroma filling your kitchen. If the garlic starts to brown too quickly, reduce the heat immediately.
Can I double or scale up the Spaghetti Aglio e Olio recipe for a larger group?
Yes, you can easily double or scale up this recipe. When doubling, use a larger skillet to ensure the pasta has enough room to toss with the garlic oil. You may need to cook the pasta in batches if your pot is not large enough. Adjust the cooking time for the garlic slightly, and taste the dish to adjust seasoning accordingly.
What are the nutritional highlights of Spaghetti Aglio e Olio?
Spaghetti Aglio e Olio offers a good source of carbohydrates from the pasta, providing energy. Olive oil contributes healthy monounsaturated fats. Garlic is known for its potential health benefits, including antioxidant and anti-inflammatory properties. Parsley adds vitamins and minerals. The dish is relatively light and can be a part of a balanced diet.
Spaghetti Aglio e Olio
This classic pasta dish from Naples is simple yet packs a punch with garlic and chili flavors.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.25 cup olive oil extra virgin for the best flavor
- 4 cloves garlic sliced thin
- 0.5 teaspoon crushed red pepper flakes
- 12 oz spaghetti
- 0.25 cup parsley chopped
- to taste salt
- to taste black pepper freshly cracked
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté until golden brown.
- Add red pepper flakes and sauté for another 30 seconds.
- Cook spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup pasta water and drain the rest.
- Add drained spaghetti to the skillet and toss well to combine.
- If needed, add reserved pasta water to loosen the sauce.
- Stir in parsley and season with salt and pepper to taste.
Notes
For a tangy twist, add a squeeze of fresh lemon juice before serving.
