Spaghetti Aglio e Olio

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Simple, elegant, and bursting with flavor, Spaghetti Aglio e Olio is the ultimate expression of how a few humble ingredients can create something spectacular. This classic Italian pasta dish is made with garlic, olive oil, and spaghetti, then finished with a hint of red pepper flakes and a sprinkle of fresh parsley. It’s a comforting, aromatic meal that comes together in just minutes — no complicated sauces or fancy techniques required.

Perfect for busy weeknights, late-night cravings, or when your pantry is running low, Spaghetti Aglio e Olio delivers bold taste with minimal effort. It’s also an excellent go-to for anyone wanting to cook more at home without getting overwhelmed. The silky strands of pasta coated in garlicky oil and punctuated by gentle heat and herby freshness make it irresistible.

Why You’ll Love This Spaghetti Aglio e Olio

• Takes less than 20 minutes to make from start to finish.
• Requires only basic pantry ingredients.
• Naturally vegetarian and easy to adapt for vegan diets.
• Perfect as a standalone meal or a side dish.
• Great way to practice foundational pasta cooking techniques.

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Preparation Phase & Tools to Use

To bring this dish to life, you only need a few essential tools:

• Large pot: Crucial for boiling the spaghetti evenly and giving the noodles enough space to move.
• Large skillet or sauté pan: Where the garlic and olive oil transform into the flavor base of the dish. A wide surface helps the oil infuse more evenly.
• Tongs or pasta fork: These make it easier to toss the spaghetti with the oil and garlic mixture, ensuring every strand is coated.
• Fine grater or microplane (optional): Ideal for adding a finishing touch of parmesan, if desired.

Having these simple tools on hand will ensure your cooking process is smooth and enjoyable.

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Preparation Tips

Start by bringing your pasta water to a rolling boil and don’t forget to salt it generously — this is your chance to season the spaghetti from the inside out. While the pasta cooks, slowly sauté the garlic in olive oil over medium-low heat; rushing this part may burn the garlic and ruin the flavor. For added depth, consider adding a spoonful of pasta water to the garlic oil before tossing the pasta in. Lastly, always finish with fresh parsley and a touch of chili flakes for brightness and a little kick.

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Ingredients for this Spaghetti Aglio e Olio

• 400g (14 oz) dried spaghetti
• 6 large garlic cloves, thinly sliced
• 1/2 cup extra virgin olive oil
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt, to taste (for pasta water and seasoning)
• 1/4 cup fresh parsley, finely chopped
• Freshly ground black pepper, to taste
• Optional: 1/4 cup grated Parmesan or Pecorino Romano cheese
• Optional: 1/4 cup toasted breadcrumbs for topping
• Optional: Zest of 1 lemon for added brightness

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Step 1: Boil the Pasta

Bring a large pot of water to a boil and season it generously with salt. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

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Step 2: Sauté the Garlic

While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and gently sauté until it becomes golden and fragrant. This step is crucial — avoid browning the garlic too much as it can turn bitter.

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Step 3: Add Red Pepper Flakes

Once the garlic is lightly golden, stir in the red pepper flakes and cook for another 30 seconds to release their aroma into the oil.

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Step 4: Combine Pasta with Garlic Oil

Add the drained spaghetti directly to the skillet with the garlic oil. Toss everything together using tongs or a pasta fork, ensuring the spaghetti is thoroughly coated. Add a splash of reserved pasta water to help the oil emulsify and cling better to the pasta.

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Step 5: Add Parsley and Season

Sprinkle in the chopped fresh parsley and season with black pepper. Taste and adjust the salt if needed. For extra layers of flavor, you can now add lemon zest, cheese, or toasted breadcrumbs.

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Step 6: Serve Immediately

Plate the spaghetti while it’s hot and garnish with additional parsley, cheese, or breadcrumbs if desired. This dish is best enjoyed fresh when the texture is perfectly al dente and the flavors are vivid.

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Notes

Spaghetti Aglio e Olio is a dish that thrives on balance. The quality of ingredients plays a key role — use the best extra virgin olive oil you can find and opt for fresh garlic over pre-minced alternatives. The dish is naturally vegan but pairs beautifully with optional toppings like grated cheese or crispy breadcrumbs for an added layer of richness and texture. It also adapts well to additions like sautéed mushrooms, spinach, or even anchovies if you’re feeling adventurous.

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Watch Out for These Mistakes While Cooking

• Burning the Garlic: This is the most common mistake. Garlic burns quickly and becomes bitter, so always cook it on medium-low heat and keep a close eye on it.
• Underseasoning the Pasta Water: Pasta water should be as salty as the sea. It’s the first layer of flavor your pasta gets.
• Adding Too Much Chili Flake: A little heat goes a long way — it’s easier to add more later than to fix a dish that’s too spicy.
• Skipping the Pasta Water: The starchy reserved water helps emulsify the oil and binds the sauce to the spaghetti.
• Overcooking the Pasta: Al dente texture is ideal to give a slight bite and avoid mushy results.

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Storage Instructions

Spaghetti Aglio e Olio is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or olive oil in a skillet over low heat to bring back the moisture and revive the flavors. Avoid microwaving if possible, as it can dry out the pasta and dull the garlic taste.

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Estimated Nutrition

Per serving (based on 4 servings, without optional toppings):

• Calories: 490
• Fat: 22g
• Saturated Fat: 3g
• Carbohydrates: 60g
• Fiber: 3g
• Protein: 10g
• Sodium: 180mg
• Sugar: 2g
• Cholesterol: 0mg

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Frequently Asked Questions

What does “Aglio e Olio” mean?

“Aglio e Olio” is Italian for “Garlic and Oil,” the two foundational ingredients of this simple pasta dish.

Can I use fresh chili instead of red pepper flakes?

Yes, fresh chili works well! Just slice it thinly and sauté it with the garlic for a vibrant, spicy touch.

Is this dish vegan?

Yes, the base recipe is completely vegan. Just skip optional cheese or use a vegan alternative.

Can I use gluten-free pasta?

Absolutely. Just substitute with your favorite gluten-free spaghetti and follow the same method.

What protein can I add to make it more filling?

Grilled chicken, shrimp, or even sautéed tofu work well and complement the garlic flavors.

Why is pasta water important?

It contains starch that helps the garlic oil cling to the pasta, creating a more cohesive sauce.

Can I prepare this dish in advance?

It’s best served fresh, but you can prep the garlic oil and chop herbs ahead of time to speed up cooking.

What should I serve with Spaghetti Aglio e Olio?

It pairs nicely with a fresh green salad, roasted vegetables, or a piece of crusty bread.

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Conclusion

Spaghetti Aglio e Olio proves that less truly can be more. With just a few everyday ingredients, you can create a dish that’s satisfying, flavorful, and endlessly customizable. Whether you’re new to cooking or a seasoned home chef, this is one of those recipes that you’ll return to again and again. It’s comfort food at its finest — quick, reliable, and undeniably delicious.

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