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Spaghetti Aglio e Olio

A quick and delicious Italian dish made with spaghetti, garlic, and olive oil, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 400 grams 400 grams (14 oz) spaghetti Feel free to substitute with long pasta like linguine or fettuccine.
  • 6 tablespoons 6 tablespoons extra virgin olive oil Use any high-quality cooking oil if you don't have olive oil.
  • 4-6 cloves 4-6 cloves garlic, thinly sliced Adjust garlic quantity based on flavor preference.
  • 1 teaspoon 1 teaspoon red pepper flakes Adjust to taste.
  • Salt, to taste Don’t skip salting the pasta water for enhanced flavor.
  • Freshly chopped parsley, for garnish Adds freshness to the dish.
  • Grated Parmesan cheese (optional) Can be added for extra flavor.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the spaghetti.
Preparing Garlic Oil
  1. In a large pan, heat olive oil over medium heat. Add sliced garlic and cook until golden brown but not burnt, about 2-3 minutes.
Combining Pasta and Garlic Oil
  1. Add the cooked spaghetti to the pan with garlic. Toss until well coated. Add red pepper flakes, salt, and a splash of reserved pasta water to create a light sauce.
Garnishing and Serving
  1. Remove the pan from heat and stir in fresh parsley. Serve immediately, optionally topping with grated Parmesan cheese.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in a pan with a splash of water and olive oil. It's also versatile; add proteins like chicken or shrimp for variety.