Description
This classic Italian dish, Spaghetti Aglio e Olio, is simple yet packed with bold flavors. Made with just a few pantry staples—garlic, olive oil, red pepper flakes, and parsley—it’s quick, easy, and perfect for a weeknight dinner. Serve it as a main dish or as a side with your favorite protein.
Ingredients
Units
Scale
- 12 oz (340 g) spaghetti (or your favorite pasta)
- 1/3 cup (80 ml) extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup (25 g) fresh parsley, chopped
- 1/2 cup (50 g) grated Parmesan or Pecorino Romano (optional)
- Zest of 1 lemon (optional for brightness)
Instructions
1. Cook the pasta:
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. Prepare the garlic oil:
- While the pasta is cooking, heat olive oil in a large skillet over medium heat.
- Add the sliced garlic and cook for 1-2 minutes until fragrant and golden (be careful not to burn it).
- Stir in the red pepper flakes and cook for another 30 seconds.
3. Combine pasta and sauce:
- Add the cooked pasta to the skillet along with ½ cup of the reserved pasta water.
- Toss well to coat the pasta in the garlic oil.
- If needed, add more pasta water for a creamier texture.
4. Finish and serve:
- Stir in chopped parsley and lemon zest (if using).
- Season with salt and black pepper to taste.
- Sprinkle with Parmesan or Pecorino Romano before serving, if desired.
Notes
- Add sautéed shrimp, grilled chicken, or roasted veggies for extra protein and flavor.
- Use gluten-free pasta for a gluten-free version.
- Infuse extra flavor by adding a sprig of fresh rosemary or thyme while cooking the garlic oil (remove before serving).