Spaghetti Aglio e Olio
Spaghetti Aglio e Olio is a classic Italian pasta dish that showcases the beauty of simplicity. With just a handful of ingredients—spaghetti, garlic, olive oil, and a hint of red pepper flakes—you can create a dish that’s bursting with flavor. Perfect for a quick weeknight dinner or an elegant meal to impress guests, this recipe is all about celebrating the quality of each ingredient.
A Family Favorite: How Spaghetti Aglio e Olio Became Our Go-To Comfort Food
There’s something magical about a dish that’s so simple yet so satisfying. The first time I made Spaghetti Aglio e Olio, my husband and I were amazed at how a few basic ingredients could create such an incredible flavor. It quickly became our go-to meal for busy nights or when we needed something comforting and delicious. Now, every time I make it, it brings us back to that moment, enjoying the perfect blend of garlic, olive oil, and a touch of heat. It’s the kind of recipe that feels like a warm hug on a plate, and our little family can’t get enough of it!
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Why You’ll Love Spaghetti Aglio e Olio
- Simple Ingredients: This dish uses just a few pantry staples, yet delivers incredible flavor.
- Quick to Make: Ready in under 20 minutes, it’s perfect for busy weeknights.
- Authentic Italian Flavor: Experience the true essence of Italian cooking with this classic recipe.
- Versatile: Easily customize the dish with your favorite add-ins like parsley, Parmesan, or even shrimp.
- Light and Delicious: A satisfying meal that doesn’t leave you feeling heavy.
Ingredients Notes For Spaghetti Aglio e Olio
- Spaghetti: Use high-quality pasta for the best texture and flavor.
- Garlic: Fresh garlic is key to achieving the perfect taste—slice it thinly for even cooking.
- Olive Oil: Choose extra virgin olive oil for a rich, authentic flavor.
- Red Pepper Flakes: Adjust the amount to your preferred level of heat.
- Parsley (Optional): Adds a fresh, bright flavor that complements the garlic and oil.
Recipe Steps for Spaghetti Aglio e Olio
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- Prepare the Sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic and cook until golden brown and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
- Combine Pasta and Sauce: Add the cooked spaghetti to the skillet, along with a splash of the reserved pasta water. Toss the pasta to coat it evenly with the garlic and oil. If the pasta seems dry, add more pasta water as needed.
- Season and Serve: Stir in red pepper flakes and parsley (if using). Season with salt to taste. Serve immediately, garnished with additional parsley or Parmesan cheese if desired.
Storage Options
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to restore moisture.
- Freeze: While not recommended due to the simplicity of the dish, you can freeze leftovers for up to 2 months. Thaw in the refrigerator overnight before reheating.
Variations & Substitutions
- Add Protein: Enhance the dish with grilled shrimp, chicken, or even crispy pancetta.
- Vegetarian Twist: Toss in some sautéed mushrooms or spinach for added texture and flavor.
- Cheesy Goodness: Stir in grated Parmesan or Pecorino Romano for a richer taste.
- Gluten-Free Option: Substitute the spaghetti with your favorite gluten-free pasta.
Spaghetti Aglio e Olio
Ingredients
- 12 oz spaghetti
- 1/3 cup extra-virgin olive oil
- 6-8 cloves garlic thinly sliced
- 1/4 teaspoon red pepper flakes adjust to taste
- Salt to taste
- 1/4 cup fresh parsley chopped
- 1/2 cup grated Parmesan cheese optional, for serving
- Lemon zest optional, for garnish
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the spaghetti and set it aside.
- Sauté the Garlic: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté until it turns golden brown and becomes fragrant, about 2-3 minutes. Be careful not to burn the garlic as it can become bitter.
- Add Red Pepper Flakes: Stir in the red pepper flakes and cook for an additional 30 seconds.
- Combine Pasta and Sauce: Add the drained spaghetti to the skillet with the garlic and oil. Toss the pasta to coat it evenly with the oil and garlic. If the pasta seems dry, add a little of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
- Season and Garnish: Remove the skillet from heat. Stir in the chopped fresh parsley and season with salt to taste. If desired, sprinkle with lemon zest for a fresh, zesty flavor.
- Serve: Serve the Spaghetti Aglio e Olio hot, topped with grated Parmesan cheese if desired.
