# Spaghetti Aglio e Olio

The classic Roman pantry pasta: spaghetti glossed with garlic infused olive oil, chili heat, and parmesan.

- **Time:** 15 min

- **Servings:** 4 servings

- **Difficulty:** Easy

## Ingredients

- 12 oz spaghetti

- 1/2 cup extra virgin olive oil

- 8 garlic cloves, thinly sliced

- 1 tsp red pepper flakes

- 1/2 cup chopped fresh parsley

- 1/2 cup grated parmesan cheese

- Salt for the pasta water

- 1/2 tsp black pepper

## Instructions

- Boil the spaghetti in heavily salted water until al dente. Reserve 1 cup of pasta water, then drain.

- While the pasta cooks, warm the olive oil over medium low heat with the garlic and red pepper flakes, stirring until the garlic is pale gold, about 3 minutes. Do not let it brown.

- Add 3/4 cup of the pasta water to the pan and swirl into an emulsion.

- Toss in the spaghetti and parsley until every strand shines.

- Serve with parmesan and black pepper.

**Tags:** [15-Minute Meals](/recipes/#15-minute), [Budget Recipes](/recipes/#budget)

## More recipes to try

- [15-Minute Garlic Butter Pasta](/15-minute-garlic-butter-pasta/)
- [Chicken Stir Fry](/chicken-stir-fry/)
- [Tuna Salad Wrap](/tuna-salad-wrap/)

## Frequently asked questions

### How long does it take to make Spaghetti Aglio e Olio?

Spaghetti Aglio e Olio takes about 15 min from start to finish, which makes it a great fit for busy weeknights.

### Can I meal prep Spaghetti Aglio e Olio?

Yes. Cook Spaghetti Aglio e Olio as written, let it cool completely, then store it in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

### What can I substitute in Spaghetti Aglio e Olio?

You can swap the protein for a similar one, like turkey for chicken or chickpeas for white beans, and use whatever vegetables you have on hand. Keep the seasoning amounts the same so the flavor stays balanced.