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

1. Boil the spaghetti in heavily salted water until al dente. Reserve 1 cup of pasta water, then drain.
2. 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.
3. Add 3/4 cup of the pasta water to the pan and swirl into an emulsion.
4. Toss in the spaghetti and parsley until every strand shines.
5. Serve with parmesan and black pepper.

Tags: 15-Minute Meals, Budget Recipes

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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.