Spaghetti aglio e olio is a classic Italian dish known for its simplicity and ease. Fresh garlic is sauteed in olive oil, then tossed with spaghetti, red pepper flakes, and parsley.
Spaghetti aglio e olio is a simple, classic dish that translates to "spaghetti with garlic and oil". What I love about this recipe is that it's meant to be made when you have nothing else in the pantry or are pressed for time.
It's likely that you already have the 5 ingredients you need on hand. The best part is that it's ready in less than 20 minutes.
Serve spaghetti aglio e olio on its own, with some cheesy garlic bread, or with your favorite protein added in. I like to sauté some garlic butter shrimp to serve on top.
Ingredients and substitutions
- Spaghetti - While this recipe is traditionally made with spaghetti, any dry pasta will work in this recipe.
- Olive oil - Necessary for browning your garlic as well as coating the spaghetti to create a sauce.
- Red pepper flakes - Adds a mild amount of spice to the dish. If you're very spice adverse, red pepper flakes could be substituted with regular black pepper if needed.
- Garlic - You'll need fresh slivered garlic for this recipe. I don't recommend omitting or substituting the garlic as it is the source of most of the flavor in this recipe.
- Parsley - An optional garnish that adds a splash of color and a bit of bright, fresh flavor to the dish.
Tips and tricks
Salt the pasta water - Salting your boiling water adds significant flavor to the pasta as it cooks. Don't skip this step.
Pasta water - Before draining your pasta, reserve about 1 cup of the pasta water. To do so, ladle some pasta water into a bowl or liquid measuring cup and set aside. The starchy pasta and olive oil emulsify in a later step to create a creamy sauce to coat your pasta.
Sauté garlic - Carefully sauté your garlic until lightly browned. Watch carefully to ensure your garlic doesn't burn. I don't recommend using minced garlic in this recipe because the smaller pieces can easily burn.
Adding the pasta water - After adding the red pepper flakes and spaghetti to the pan, add about half of your reserved pasta water. Toss your spaghetti to coat and continue cooking and tossing until the liquid has thickened slightly and pasta looks glossy. Add more pasta water as desired to achieve a thick, glossy consistency.
Storage
Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator and can be served warm or cold.
Frequently asked questions
Aglio e olio translates to "garlic and oil".
Spaghetti aglio e olio has a mildly spicy umami flavor with a nutty, caramelized flavor from the roasted garlic. Olive oil can add a slightly fruity flavor depending on the brand.
Parmesan cheese is frequently grated on top as a garnish. Feel free to add your favorite protein like shredded cooked chicken or sauteed shrimp. Sometimes bread crumbs are added while sautéing the garlic to allow them to brown.
Because this recipe uses so few ingredients, it's very important not to make omissions or substitutions. Don't forget to salt the water used to boil your pasta. This adds a significant amount of flavor to the dish. Use medium sized garlic cloves and don't skimp on the quantity. The flavor of garlic mellows as it cooks, so don't be concerned that it will turn out too garlicky or harsh. Top your spaghetti with some freshly grated parmesan cheese for a little extra flavor if desired. Use a high quality olive oil for best flavor.
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📖 Recipe
Spaghetti Aglio e Olio
Ingredients
- 16 ounces spaghetti
- ½ cup olive oil, divided
- 8 cloves garlic, slivered
- ½ teaspoon red pepper flakes
- 1 cup pasta water
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt
Instructions
- In a large stock pot, bring salted water to a boil. Boil spaghetti according to package directions until 1 minute before al dente (pasta will finish cooking in a later step). Before draining, reserve 1 cup of your pasta water and set aside for a later step. Drain pasta and set aside.
- In a sauté pan over medium heat, add 6 tablespoons of olive oil and slivered garlic. Sauté for about 3-4 minutes, stirring occasionally, until garlic is golden brown. Add red pepper flakes and cook for an additional 30 seconds.
- Add spaghetti and half of the reserved pasta water. Toss and continue cooking until sauce becomes 'creamy' and coats pasta, about 2-3 minutes. Add more pasta water as needed to achieve desired consistency.
- Remove from heat, add remaining 2 tablespoons of olive oil, chopped parsley, and salt. Toss to coat. Serve and enjoy.
Equipment Recommendations
Notes
- Optionally, top spaghetti with freshly grated parmesan cheese just before serving.
- 2 tablespoons of fresh parsley can be substituted with 2 teaspoons of dry parsley.
- Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
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