Spaghetti Aglio e Olio Recipe
If you’ve ever been swept away by the aromas in a rustic Italian kitchen, Spaghetti Aglio e Olio is bound to transport you right back to that comforting place. This humble yet utterly delightful dish captures the magic of simple flavors: golden garlic, fiery red pepper, a flood of extra virgin olive oil, and perfectly cooked spaghetti. With just a handful of ingredients, the beauty of Spaghetti Aglio e Olio is that it proves you don’t need a lengthy shopping list to create something deeply satisfying—every bite is a love letter to the essentials of Italian cooking.
Ingredients You’ll Need
Gather just a few key ingredients and let them truly shine! Each plays its unique role: from the silkiness of good olive oil to the bright pop of fresh parsley and the soft heat of red pepper flakes, the combination is what makes Spaghetti Aglio e Olio so memorable.
- Spaghetti: The classic canvas for this dish, choose a quality brand for superior bite and flavor.
- Extra Virgin Olive Oil: Opt for the good stuff—this is your main sauce and its richness anchors the whole dish.
- Garlic Cloves: Thinly slice them so they infuse the oil gently and provide little golden bursts of savory goodness.
- Red Pepper Flakes: Adjust to your heat preference; just a 1/2 teaspoon adds the perfect subtle kick.
- Fresh Parsley: Chopped parsley lends freshness and a splash of vibrant green color at the end.
- Salt: Don’t skimp on salting the pasta water—it’s key for a well-flavored foundation.
- Freshly Ground Black Pepper: A few cracks right at the end brings mild spice and rounds out the flavors.
- Grated Parmesan Cheese (optional): For non-traditional—but delightful—creaminess and umami, add a snowy sprinkle to finish.
How to Make Spaghetti Aglio e Olio
Step 1: Cook the Spaghetti
Start by bringing a large pot of well-salted water to a rolling boil. Drop in the spaghetti and cook according to the package instructions until just al dente—remember, you want your pasta with a bit of bite! Before draining, scoop out about half a cup of the starchy water, which will help your sauce cling to every strand. Drain the pasta and get ready to bring everything together.
Step 2: Infuse the Olive Oil
While your pasta is bubbling away, heat the extra virgin olive oil in a wide skillet over medium heat. Add the thinly sliced garlic and let it gently sizzle, stirring frequently. This is the soul of Spaghetti Aglio e Olio—let the garlic turn a soft golden brown, but keep a watchful eye to prevent any burning, which can make it bitter.
Step 3: Add Heat and Noodles
When the garlic is just right, sprinkle in the red pepper flakes. Let them toast for about 30 seconds to release their flavor into the oil. Next comes the hero move: add your drained spaghetti straight into the skillet, tossing it so every noodle glistens with garlicky oil. Pour in a splash of reserved pasta water, swirling everything together to form a silky, light sauce.
Step 4: Brighten and Season
Stir in the fresh chopped parsley for a pop of color and a hint of herbal brightness. Season with salt and plenty of freshly cracked black pepper, tasting as you go to balance all the flavors. If the pasta seems dry, add more of that reserved pasta water, just a bit at a time, until every strand is perfectly coated.
Step 5: Finish and Serve
While Parmesan cheese isn’t strictly authentic, it’s a beloved addition for many. Pile your Spaghetti Aglio e Olio into warm bowls and, if you’d like, dust with plenty of finely grated Parmesan. Serve hot and dig in immediately while the aroma is at its most inviting.
How to Serve Spaghetti Aglio e Olio
Garnishes
Some fresh parsley scattered on top adds a little extra green that’s both pretty and punchy. A final drizzle of good olive oil over the plated pasta will intensify the dish, and if you’re feeling creative, a few zests of lemon or a pinch of toasted breadcrumbs can bring a light crunch and zingy finish.
Side Dishes
Keep things classic with a crisp green salad tossed simply with olive oil and a splash of vinegar, or offer a plate of roasted vegetables if you want something heartier. Even a few slices of warm, crusty bread can round out your Spaghetti Aglio e Olio meal perfectly, soaking up any lingering garlic-infused oil.
Creative Ways to Present
You can twirl the pasta into little nests for an elegant appetizer, serve it family-style on a big platter for sharing, or top each portion with a fried or poached egg for a luxurious brunch twist. Sometimes, I love tossing in a few sautéed mushrooms or wilted greens for a personalized spin—Spaghetti Aglio e Olio is a true canvas for creativity!
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container and refrigerate for up to two days. The flavors deepen as they mingle, but the pasta may absorb some of the oil, so give it a gentle toss before eating.
Freezing
While Spaghetti Aglio e Olio is best enjoyed fresh, you can freeze it in a pinch. Cool the pasta fully, then seal in a freezer-safe container. Note that the texture of both the noodles and the garlic may change slightly on thawing, so freeze only if necessary.
Reheating
To revive your leftovers, gently reheat the pasta in a skillet with a splash more olive oil or a spoonful of water to loosen everything up. A quick toss over medium heat is usually all it takes for Spaghetti Aglio e Olio to taste freshly made.
FAQs
Can I use any type Main Course
Spaghetti is classic, but linguine or even fettuccine will work beautifully if that’s what you have in the pantry. The magic is really in the sauce, which clings best to classic long noodles.
Is Spaghetti Aglio e Olio vegan?
Absolutely! As long as you skip the Parmesan or use a plant-based alternative, this dish is delightfully vegan and still just as flavorful.
Can I add protein to make it a full meal?
Sure! Toss in some sautéed shrimp, pan-seared chicken strips, or even chickpeas. The simple flavors of Spaghetti Aglio e Olio complement a range of proteins without overpowering them.
What if I don’t like spicy food?
Just dial back or skip the red pepper flakes. You’ll still get that amazing garlic and olive oil flavor, making Spaghetti Aglio e Olio gentle and cozy instead of fiery.
How do I avoid bitter garlic?
Sauté the garlic slowly over medium or even low heat, stirring often, and pull it off the stove the second it turns golden. Burnt garlic is bitter, but perfectly toasted garlic is the soul of Spaghetti Aglio e Olio!
Final Thoughts
There’s something truly magical about the simplicity and vibrant flavor of Spaghetti Aglio e Olio. Don’t let the short ingredient list fool you—it’s pure comfort cooked in minutes. I hope you give it a try and find it as irresistible as I do. Happy cooking and enjoy every twirl!
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Spaghetti Aglio e Olio Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A classic and simple Italian pasta dish, Spaghetti Aglio e Olio is a flavorful and quick recipe featuring spaghetti tossed in a garlic-infused olive oil sauce, with a hint of red pepper flakes and fresh parsley. This dish is easy to prepare and perfect for a satisfying meal any day of the week.
Ingredients
Spaghetti Aglio e Olio:
- 12 oz spaghetti
- 1/3 cup extra virgin olive oil
- 6 garlic cloves (thinly sliced)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup chopped fresh parsley
- Salt to taste
- Freshly ground black pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Prepare the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- Infuse the Olive Oil: Heat olive oil in a skillet, add garlic, and cook until golden. Stir in red pepper flakes.
- Combine Ingredients: Add drained spaghetti to the skillet with a splash of pasta water. Toss to coat, adding more water if needed. Mix in parsley, season with salt and pepper.
- Serve: Serve the spaghetti aglio e olio immediately, optionally topped with Parmesan cheese.
Notes
- For extra flavor, consider adding a splash of lemon juice or toasted breadcrumbs.
- Best enjoyed fresh and hot from the pan.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 2g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
