Spaghetti Aglio e Olio (Garlic and Oil Pasta) Recipe
Introduction
Spaghetti with Garlic and Oil, or Aglio e Olio, is a classic Italian pasta dish known for its simplicity and bold flavors. With just a few ingredients, you can create a comforting meal that feels both elegant and satisfying.
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.
- 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, or until golden brown. Avoid burning the garlic to prevent bitterness. Stir in the red pepper flakes.
- Step 3: Add the drained spaghetti to the skillet with the garlic and oil. Toss well to coat each strand evenly. If the pasta seems dry, add a splash of the reserved pasta water to loosen the sauce.
- Step 4: Remove from heat and mix in the chopped parsley. Sprinkle with grated Parmesan cheese if desired. Toss everything gently to combine and serve immediately.
Tips & Variations
- Use fresh garlic for the best flavor, and slice it thinly to get a nice golden color without burning.
- Adjust the amount of red pepper flakes to control the heat level to your taste.
- For a richer dish, add a splash of pasta water as needed to create a silky sauce.
- Try adding toasted breadcrumbs on top for extra texture and flavor.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or olive oil to keep it moist and flavorful. Avoid microwaving for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of pasta for this recipe?
Yes, while spaghetti is traditional, you can substitute with linguine, fettuccine, or any long pasta you prefer.
Is Parmesan cheese necessary in this dish?
Parmesan adds a nice savory finish, but the dish is delicious on its own without it, keeping it vegan if you skip the cheese.
PrintSpaghetti Aglio e Olio (Garlic and Oil Pasta) Recipe
A classic Italian pasta dish featuring al dente spaghetti tossed in a fragrant sauce of golden sautéed garlic, extra virgin olive oil, and red pepper flakes, finished with fresh parsley and grated Parmesan. Simple, flavorful, and perfect for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Spaghetti
- 400 g (14 oz) Spaghetti
- Salt, for pasta water
Sauce
- 4 tablespoons Extra Virgin Olive Oil
- 6 cloves Garlic, thinly sliced
- 1/2 teaspoon Red Pepper Flakes (adjust to taste)
Garnish
- 1/4 cup Fresh Parsley, chopped
- Grated Parmesan Cheese, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water to help bind the sauce later.
- 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, being careful not to burn it. Stir in the red pepper flakes to infuse the oil with a mild heat.
- Combine the Pasta and Sauce: Add the drained spaghetti to the skillet with the garlic and oil. Toss well to coat every strand with the sauce. If the mixture seems dry, add a splash of the reserved pasta water to loosen it and help the sauce cling to the pasta.
- Finishing Touches: Toss in the chopped fresh parsley and sprinkle grated Parmesan cheese over the pasta. Give everything a final toss to combine all flavors and serve immediately while hot.
Notes
- Be careful when sautéing garlic; burnt garlic imparts bitterness.
- Adjust red pepper flakes according to your heat preference.
- Reserving pasta water is key for a silky sauce texture.
- Use freshly grated Parmesan for best flavor and texture.
- This dish is best served immediately to maintain the perfect texture.
Keywords: Spaghetti Aglio e Olio, garlic pasta, Italian pasta, easy dinner, quick pasta recipe
