Spaghetti Aglio e Olio Recipe

This Spaghetti Aglio e Olio is simplicity at its finest. With just a handful of pantry staples, you’ll be amazed at how much flavor you can pack into one humble pasta dish. Ready in under 20 minutes, it’s perfect for those nights when time is short, but you still want something deeply satisfying and absolutely delicious.

Why You’ll Love This Recipe

• Quick and Fuss-Free: This is a true weeknight hero — minimal ingredients, no fancy prep, and dinner’s on the table in 20 minutes.
• Big Flavor, Few Ingredients: Garlic, olive oil, and a touch of chili come together to create a dish that’s far more than the sum of its parts.
• Pantry-Friendly: If you’ve got spaghetti, garlic, and olive oil, you’re already halfway there. No need to make a special grocery run.
• Elegant and Comforting: It’s as perfect for a solo comfort meal as it is for a cozy dinner date or impressing guests with your Italian cooking chops.

Ingredients You’ll Need

Here’s what makes this dish shine — and why each ingredient matters:

• Spaghetti: Classic and reliable. Long pasta works best here because it beautifully soaks up the garlicky oil.
• Garlic: The star of the show. Slice it thin for even toasting and a mellow, rich flavor.
• Extra Virgin Olive Oil: Use the best quality you have. This is the flavor base of the dish, so go for something robust and fruity.
• Red Pepper Flakes: A little heat goes a long way. Adds depth and balances the richness of the oil.
• Parsley: Fresh parsley brings brightness and color to contrast the warm, garlicky flavor.
• Salt: Essential for seasoning the pasta water and the final dish.
• Pasta Water: Don’t drain it all! That starchy water is gold — it helps emulsify the oil and coats the pasta in a silky sauce.

Variations

Want to mix things up a bit? Here are a few tasty twists:

• Lemon Zest: Add a little freshly grated lemon zest at the end for a citrusy punch.
• Anchovies: Sauté a couple of anchovy fillets with the garlic for an umami boost — they melt right into the oil.
• Breadcrumbs: Toasted breadcrumbs on top add an incredible crunch. Bonus points for using garlic-infused crumbs.
• Greens: Toss in some baby spinach or arugula at the end for a touch of color and extra nutrients.
• Protein: Add grilled shrimp, seared scallops, or even a fried egg if you want to turn this into a more substantial meal.

How to Make Spaghetti Aglio e Olio

Step 1: Cook the Pasta

Bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente, following the package instructions. Reserve about a cup of pasta water before draining.

Step 2: Infuse the Oil

While the pasta cooks, heat a generous amount of olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté gently. The key here is golden, not browned — you want it lightly toasted and fragrant, not bitter.

Step 3: Add Red Pepper Flakes

Toss in the red pepper flakes and stir them into the garlicky oil for about 30 seconds, just to wake up their heat and flavor.

Step 4: Toss the Pasta

Add the drained pasta directly into the skillet with the garlic oil. Toss well to coat. Splash in a bit of the reserved pasta water to help emulsify the oil and create a glossy sauce that clings to every strand.

Step 5: Finish and Serve

Stir in chopped fresh parsley and season with salt to taste. Give everything a final toss and serve immediately.

Pro Tips for Making the Recipe

• Don’t Rush the Garlic: Low and slow is the way to go. Burned garlic is bitter and will ruin the whole dish.
• Salt the Pasta Water Heavily: This is your chance to season the pasta from the inside out. It should taste like the sea.
• Use Tongs to Toss: Tongs help evenly coat the pasta and let you control the mixing better than a spoon.
• Don’t Skimp on the Oil: This is a pasta that relies on fat for richness. Be generous — it’s called “Aglio e Olio” for a reason!

How to Serve

Spaghetti Aglio e Olio is incredibly versatile when it comes to serving:

Standalone Meal:

Serve it in warm bowls with extra parsley and a light drizzle of olive oil. A glass of crisp white wine (like Pinot Grigio) makes a lovely pairing.

Side Dish:

It also works beautifully as a side for grilled meats, roasted vegetables, or a fresh green salad.

Add-Ons:

Top with a soft poached egg, some shaved parmesan, or toasted nuts for a bit of extra indulgence.

Make Ahead and Storage

Storing Leftovers

Cool any leftovers to room temperature and store in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits — still delicious!

Freezing

Not recommended. This dish is all about the texture and freshness, and freezing tends to ruin both.

Reheating

Reheat gently in a skillet over medium heat with a splash of water or extra olive oil to revive the sauce. Avoid the microwave if you can — it tends to dry out the pasta.

FAQs

Can I use another type of pasta?
Yes, while spaghetti is traditional, linguine, fettuccine, or even angel hair can work. Just adjust the cooking time and be sure it pairs well with the light sauce.

Is Spaghetti Aglio e Olio supposed to be spicy?
It should have a subtle kick from the red pepper flakes, but you can easily adjust the amount to your taste — mild or fiery, it’s up to you!

Can I make this oil-free or lower in fat?
Since olive oil is the heart of the dish, it’s not ideal to go oil-free. But you can reduce the amount slightly and add a splash of vegetable broth to keep it saucy.

Is this recipe vegan?
Yes, it’s naturally vegan as written. Just make sure any add-ons or garnishes (like cheese) fit your dietary preference.

Final Thoughts

If you’ve never tried making Spaghetti Aglio e Olio, now is the time. It’s fast, flavor-packed, and endlessly customizable. Whether you’re cooking for one or feeding the whole family, this dish delivers on all fronts. Grab your garlic, heat that oil, and get ready to fall in love with this Italian classic — it just might become your new go-to dinner.

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