Spaghetti Aglio e Olio
As the seasons change, Spaghetti Aglio e Olio fits right in. In the summer, it's a light and fresh dish you can pair with a crisp salad. In the colder months, it’s warm and comforting, especially when served with crusty garlic bread. No matter when you make it, this dish will always hit the spot.
Equipment
- Large pot
- Colander
- Large skillet or frying pan
- Sharp Knife
- Cutting board
- Measuring cups and spoons
- Tongs or pasta spoon
Ingredients
For the Spaghetti Aglio e Olio
- 12 oz 340g spaghetti
- ¼ cup extra virgin olive oil
- 6 cloves garlic thinly sliced
- ½ teaspoon red pepper flakes adjust to taste
- ¼ cup fresh parsley chopped
- Salt to taste
- ½ cup pasta water reserved from cooking
- Optional: Freshly grated Parmesan cheese and lemon zest for extra flavor
Optional Side Dishes
- Garlic Bread
- 1 baguette or Italian bread sliced
- ¼ cup butter softened
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped
- ¼ teaspoon salt
Simple Green Salad
- 4 cups mixed greens lettuce, arugula, or spinach
- ½ cup cherry tomatoes halved
- ¼ red onion thinly sliced
- ¼ cup shredded Parmesan cheese
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt & pepper to taste
Instructions
Step 1: Cook the Pasta
- Fill a large pot with water and bring it to a boil. Add a generous pinch of salt (this flavors the pasta).
- Add the spaghetti and cook according to the package instructions until al dente (firm but cooked through).
- Before draining, scoop out ½ cup of pasta water and set it aside. This will help create the perfect sauce.
- Drain the pasta and set it aside.
Step 2: Prepare the Garlic Oil
- While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat.
- Add the sliced garlic and cook gently, stirring often, until it becomes golden and fragrant (about 2-3 minutes). Be careful not to burn it!
- Stir in the red pepper flakes and cook for 30 seconds to release their flavor.
Step 3: Combine Everything
- Add the drained spaghetti to the skillet with the garlic oil.
- Pour in ¼ cup of the reserved pasta water and toss everything together with tongs or a pasta spoon. If the pasta looks dry, add a little more pasta water.
- Stir in the chopped parsley and mix well.
- Taste and add salt if needed.
Step 4: Serve & Enjoy!
- Plate the pasta and, if desired, sprinkle with grated Parmesan cheese and lemon zest for extra flavor.
- Serve immediately with garlic bread and a simple green salad on the side.
Notes
Nutritional Value (Per Serving - Approximate)
- Calories: 450-500 kcal
- Carbohydrates: 60g
- Protein: 10g
- Fat: 18g (mostly from olive oil)
- Saturated Fat: 2.5g
- Fiber: 3g
- Sugar: 2g
- Sodium: 150-200mg (varies based on added salt)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.