Spaghetti Aglio E Olio Recipe: Is one of those dishes I think people are silly to order at a restaurant. Why pay $20 bucks or more for something that costs a dollar in ingredients, and whips up in less than 30 minutes.
My philosophy is to order a dish I can’t make, or don’t have time to make at home, like Risotto or Osso Buco.
The first time I tried spaghetti in Italy I was surprised. I thought that they had undercooked the pasta. Turns out- Al Dente is how they eat it. As Americans, we are used to our spaghetti being a bit softer, and without bite when chewing it. At least that’s how I grew up – eating at the Olive Garden.
Turns out Italian food is really good. The Olive Garden ~ not so much.
I like to serve it with Chicken Parmesan, a green salad, and garlic bread.
Spaghetti Aglio E Olio, translates to “spaghetti with garlic and oil” in English, is a simple and classic Italian pasta dish.
Despite its humble ingredients, it is a flavorful and satisfying meal that can be made quickly and easily.
The recipe for Spaghetti Aglio E Olio is incredibly simple and consists of just a handful of ingredients: spaghetti, olive oil, garlic, red pepper flakes, parsley, and salt.
Why Spaghetti Aglio E Olio works:
- First, it works because the garlic adds a pungent and aromatic flavor that infuses the oil and the pasta.Â
- Second, it works because it uses extra virgin olive oil as the main ingredient of the sauce. The olive oil adds a rich and smooth texture, as well as a fruity and nutty flavor.
- Lastly, it works because it uses parsley and red pepper flakes to add color and freshness to the dish. The parsley adds a earthy note. The red pepper flakes give it some kick.
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Spaghetti Aglio E Olio Ingredients:
- Spaghetti
- Olive oil
- Garlic cloves cut into thin slivers
- Crushed red pepper flakes less if you don’t like a little spicy
- Fresh parsley
- Freshly grated Parmesan
- Kosher salt
Spaghetti Aglio E Olio Instructions:
Fill a big pot with water and heat it until it boils. Stir in 2 tablespoons of salt and the pasta and follow the instructions on the package for cooking time. Before you pour out the water, save 1/2 cups of it for later. Then drain the pasta. The pasta water helps to emulsify the sauce and make it more creamy and glossy.
- In a large, shallow pot or a 12-inch saute pan, heat the olive oil over medium heat. Add the garlic and stir frequently for 2 minutes, or until it starts to turn golden on the edges. Do not overcook the garlic! Then, add the red pepper flakes and stir for another 30 seconds. Next, carefully pour the reserved pasta-cooking water into the pot with the garlic and oil and bring it to a boil. Reduce the heat, season with 1 teaspoon of salt, and let it simmer for about 5 minutes, or until the liquid is reduced by about a third.
- Combine the garlic sauce and the pasta that has been drained. Turn off the heat and stir in the parsley and Parmesan. Let the pasta sit for 5 minutes without heat so the sauce can soak in. Check the seasoning and adjust if needed. Serve it warm with more Parmesan on the side.
Garlicky Goodness: The Perfect Spaghetti Aglio E Olio Recipe
Equipment
Ingredients
- Kosher salt
- 1 pound dried spaghetti such as DeCecco
- 1/3 cup good olive oil
- 8 large garlic cloves cut into thin slivers
- 1 tsp crushed red pepper flakes less if you don't like a little spicy
- 1/2 cup minced fresh parsley
- 1 cup freshly grated Parmesan cheese plus extra for serving
Instructions
- Fill a big pot with water and heat it until it boils. Stir in 2 tablespoons of salt and the pasta and follow the instructions on the package for cooking time. Before you pour out the water, save 1 1/2 cups of it for later. Then drain the pasta.
- In a large, shallow pot or a 12-inch saute pan, heat the olive oil over medium heat. Add the garlic and stir frequently for 2 minutes, or until it starts to turn golden on the edges. Do not overcook the garlic! Then, add the red pepper flakes and stir for another 30 seconds. Next, carefully pour the reserved pasta-cooking water into the pot with the garlic and oil and bring it to a boil. Reduce the heat, season with 1 teaspoon of salt, and let it simmer for about 5 minutes, or until the liquid is reduced by about a third.
- Combine the garlic sauce and the pasta that has been drained. Turn off the heat and stir in the parsley and Parmesan. Let the pasta sit for 5 minutes without heat so the sauce can soak in. Check the seasoning and adjust if needed. Serve it warm with more Parmesan on the side if desired.
Notes
Nutrition
The Perfect Spaghetti Aglio E Olio Recipe Pairs well with:
