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!

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

1. 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.
2. 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.
3. 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.
4. 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

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

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.