Spaghetti Aglio E Olio Recipe
This delicious spaghetti aglio e Olio recipe is incredibly quick and easy to make—it takes around 20 minutes. The recipe uses simple ingredients you probably have in your pantry! This spaghetti with garlic and oil dish can be customized according to your preferences.
What is Spaghetti Aglio e Olio?
Spaghetti aglio e Olio is an Italian spaghetti dish that originated in Naples. The name literally translates to spaghetti with garlic and oil.
Traditionally, the dish mainly consists of spaghetti, garlic, and extra virgin olive oil, but many popular variations of it also include a sprinkle of chopped fresh parsley and red pepper flakes.
Spaghetti Aglio e Olio Ingredients
All you need are some basic ingredients that are probably already in your pantry
- Spaghetti: You can use any type you like such as angel hair pasta, linguine, and fettuccine. But traditionally, spaghetti is used, and that’s also why it’s in the name of the dish.
- Garlic cloves: We will use sliced garlic cloves, but you can also use chopped garlic.
- Olive oil: I recommend using extra virgin olive oil. Using the highest-quality ingredients will yield the best results.
- Crushed red pepper flakes: To add a little heat to our pasta dish, we’ll use dried red chili flakes. Traditionally, Italians use fresh pepperoncini in this dish.
- Black pepper: You can go for either black pepper powder or crushed black pepper.
- Fresh parsley: In the cooking and to garnish our pasta, we’ll use some chopped fresh parsley.
- Reserved pasta water: We’ll need some reserved pasta water that will help all our flavors come together perfectly.
How to Make Spaghetti Aglio e Olio
This pasta recipe is perfect for beginners as well as seasoned cooks. Here’s what you need to do to make it at home:
Step 1
Add the olive oil to a large pan, keep the heat on low, and when the oil is hot, add the garlic. Sauté the garlic on low heat for a few seconds.
Step 2
Add the chopped parsley and stir for a few seconds, then add the black pepper and the red chili flakes. Mix well.
Step 3
Pour in the pasta water reserved earlier and salt, and let it simmer for a few seconds.
Step 4
Add in the cooked pasta and mix well using tongs.
Turn off the heat and cover the pasta for 7 to 10 minutes, allowing all the flavors to come together. Mix the pasta one more time before serving.
Expert Tips
- It’s best to use freshly chopped parsley, dried parsley will not add flavor to the dish.
- Instead of chili flakes, you can chop one red chili and use it in the recipe.
- Use the best brand of olive oil to enjoy the taste.
- The garlic should be thinly sliced, if you burn the garlic the taste of its bitterness will be overwhelming and will ruin the dish. When cooked the garlic should look translucent and not golden or light brown.
- Other types of pasta that go well in this dish are Linguine and fettuccine.
- This dish tastes amazing with cold salads and or bread.
- The best way to prevent the pasta from sticking together is to boil it in a large pot of water, which will help it move when the water is boiling.
How to Store Spaghetti Aglio e Olio
If you have any leftovers, you can store them in the fridge in an airtight container for up to 4 days.
It’s an incredibly easy dish to prepare, so I don’t suggest freezing it as you’ll lose the flavor and texture.
Recipe Variations
If you’d like to add a few more ingredients to make it your own, it’s the perfect recipe for that, too!
Veggies: This is the perfect pasta dish to incorporate your favorite vegetables! Some great choices include boiled broccoli or sautéed spinach.
Lemon juice: A popular addition to this recipe is lemon juice and zest! It adds a tangy flavor that complements the garlic, oil, and pepper flakes well.
Chicken: You can also add cooked chicken or red meat. This will add protein and make it a more filling meal.
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Spaghetti Aglio e Olio Recipe
Ingredients
- Cooked Spaghetti enough for three people
- 3 tablespoon thinly sliced garlic
- 4 tablespoon olive oil
- 1 teaspoon red chili flakes
- Salt to taste
- ¼ teaspoon black pepper
- 2 to 3 tablespoon chopped parsley
- ½ cup pasta water
Instructions
COOKING THE PASTA
- Many add a little bit of oil in the pasta cooking water to prevent it from sticking. However, doing so prevents the starch from sticking to the pasta which later prevents the pasta from taking in the flavor from the sauce.
- The best way to prevent the pasta from sticking together is by cooking it in a lot of water to help it move when the water is boiling. The other way is to drain the pasta and leave it drained for more than a few seconds.
- Follow the cooking instructions on the pasta box, although, I always cook the pasta three to four minutes more since I’m not fond of the al dente texture.
- Keep half a cup of the pasta water on the side
MAKING THE SPAGHETTI AGLIO E OLIO
- In a large pan, add the olive oil, keep the heat on low, and when the oil is hot, add the garlic. Cook the garlic on low heat for a few seconds, make sure the garlic doesn’t turn brown at all.
- Now, add the chopped parsley and stir for a few seconds, then add the black pepper and the red chili flakes. Mix well. The goal here is to bring out the aroma from these ingredients and not to thoroughly cook them in the oil.
- Pour in the pasta water reserved earlier and salt, let it simmer for a few seconds.
- Add in the cooked pasta and mix well using tongs.
- Turn off the heat and cover the pasta for 7 to 10 minutes, allowing all the flavors to come together. Mix the pasta one more time before serving.
- Serve with Parmesan cheese or grilled bread.
Video
Notes
- It’s best to use freshly chopped parsley, dried parsley will not add flavor to the dish.
- Instead of chili flakes, you can chop one red chili and use it in the recipe.
- Use the best brand of olive oil to enjoy the taste.
- The garlic should be thinly sliced, if you burn the garlic the taste of its bitterness will be overwhelming and will ruin the dish. When cooked the garlic should look translucent and not golden or light brown.
- To store. Place the leftover in an airtight container and refrigerate for up to 4 days.
- Other types of pasta that go well in this dish are Linguine and fettuccine.
- This dish tastes amazing with cold salads and or bread.
