Spaghetti Aglio e Olio (Garlic and Oil) Recipe
Introduction
Spaghetti Aglio e Olio is a simple yet flavorful Italian classic featuring garlic, olive oil, and a touch of heat from red pepper flakes. This quick and easy dish is perfect for a delicious weeknight meal that feels both comforting and elegant.
Ingredients
- 400 g (14 oz) Spaghetti
- 4 tablespoons Extra Virgin Olive Oil
- 6 cloves Garlic, thinly sliced
- 1/2 teaspoon Red Pepper Flakes (or to taste)
- 1/4 cup Fresh Parsley, chopped (for garnish)
- Salt (for the pasta water)
- Grated Parmesan Cheese (for garnish)
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining the pasta.
- Step 2: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté for 1-2 minutes until golden brown, being careful not to burn it.
- Step 3: Stir in the red pepper flakes and cook for another 30 seconds to release their flavor.
- Step 4: Add the drained pasta to the skillet and toss to coat each strand in the garlic and oil sauce. If the mixture seems dry, add a splash of the reserved pasta water to loosen the sauce.
- Step 5: Remove from heat and toss in the chopped parsley. Sprinkle with grated Parmesan cheese if desired, give everything a final toss, and serve immediately.
Tips & Variations
- Use fresh, high-quality garlic and olive oil for the best flavor.
- For a richer taste, add a small amount of butter to the olive oil while sautéing the garlic.
- Skip the Parmesan for a vegan version or substitute with nutritional yeast for a cheesy flavor.
- Add cooked shrimp or sautéed mushrooms for a heartier meal.
Storage
Store leftover spaghetti in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of olive oil or reserved pasta water to keep it moist. Avoid microwaving directly as it can dry out the pasta.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta for this recipe?
Yes, while traditional Aglio e Olio is made with spaghetti, you can use linguine, fettuccine, or even penne if preferred.
How can I prevent the garlic from burning?
Keep the heat at medium or medium-low and stir frequently. Remove the garlic from the heat as soon as it turns a light golden color to avoid bitterness.
PrintSpaghetti Aglio e Olio (Garlic and Oil) Recipe
This classic Italian Spaghetti Aglio e Olio is a simple yet flavorful pasta dish featuring golden sautéed garlic, red pepper flakes, and extra virgin olive oil. Perfect for a quick, comforting meal, it’s garnished with fresh parsley and grated Parmesan for a touch of brightness and richness.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 400 g (14 oz) Spaghetti
- 4 tablespoons Extra Virgin Olive Oil
- 6 cloves Garlic, thinly sliced
- 1/2 teaspoon Red Pepper Flakes (adjust to taste)
- Salt (for the pasta water)
For Garnish
- 1/4 cup Fresh Parsley, chopped
- Grated Parmesan Cheese (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
- Sauté the Garlic and Red Pepper Flakes: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté for 1-2 minutes until golden brown. Stir in the red pepper flakes carefully, ensuring the garlic doesn’t burn to avoid bitterness.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the garlic and olive oil. Toss well to coat the spaghetti evenly. If the pasta appears dry, add a splash of the reserved pasta water to loosen the sauce and help bind it to the noodles.
- Finishing Touches: Stir in the freshly chopped parsley for freshness. Optionally, sprinkle grated Parmesan cheese to add a rich, savory flavor. Toss everything to combine and serve immediately.
Notes
- Use good quality extra virgin olive oil for the best flavor.
- Be careful when sautéing garlic; burnt garlic tastes bitter.
- Reserve pasta water to adjust the sauce consistency if needed.
- Parmesan cheese is optional for a vegetarian version without cheese.
- Adjust red pepper flakes according to your preferred spice level.
Keywords: Spaghetti, Aglio e Olio, Garlic Pasta, Italian Pasta, Easy Dinner, Olive Oil Pasta
