3 Clever Kitchen Gadgets Worth Checking Out
These handy little gadgets make cooking easier — and they're actually pretty cool.
Spaghetti Aglio e Olio is a classic Italian dish that’s perfect for busy nights when you crave something delicious but don’t have much time to cook. With just a handful of ingredients, this dish showcases the beauty of simplicity, transforming pasta into a flavorful meal that’s quick to prepare. Garlic, olive oil, and a sprinkle of parsley come together to create a comforting bowl of spaghetti that’s sure to satisfy.
Why You’ll Love This Recipe
This easy spaghetti aglio e olio recipe is beloved for several reasons. It’s simple to make, requires minimal ingredients, and delivers on flavor without demanding much time. Perfect for weeknight dinners, it can be on the table in under 30 minutes.
- Quick Preparation: Ready in just 20 minutes.
- Few Ingredients: Uses pantry staples.
- Versatile: Easily adjustable to your taste.
- Flavorful: Rich garlic flavor with a hint of heat.
- Vegetarian-Friendly: A delightful meat-free option.
Ingredients
- 12 ounces spaghetti
- 6 cloves garlic, thinly sliced
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- 1/2 cup grated Parmesan cheese (optional)
How to Make Spaghetti Aglio e Olio
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
- Add the red pepper flakes to the skillet and stir for about 30 seconds to infuse the oil with heat.
- Once the spaghetti is done, reserve about 1 cup of the pasta cooking water, then drain the spaghetti.
- Add the drained spaghetti to the skillet with the garlic oil. Toss to combine, adding some reserved pasta water a little at a time to help coat the spaghetti evenly.
- Stir in the chopped parsley and season with salt to taste. Remove from heat.
- If desired, serve with grated Parmesan cheese on top.
Tips for the Best Results
- Use high-quality extra virgin olive oil for the best flavor.
- Don’t overcrowd the skillet; if necessary, toss the spaghetti in batches.
- Adjust the amount of garlic and red pepper flakes to suit your taste preferences.
- For a little extra zest, add a squeeze of lemon juice before serving.
Easy Variations
- Add protein: Toss in cooked shrimp or grilled chicken for a heartier dish.
- Veggie boost: Include sautéed spinach or cherry tomatoes for added nutrition and color.
- Herb swap: Use fresh basil or oregano instead of parsley for a different flavor profile.
What to Serve With It
- Garlic bread for a crunchy side.
- A simple green salad with a light vinaigrette.
- Roasted vegetables for a nutritious addition.
- A glass of white wine to complement the flavors.
Storage and Reheating
Love Trying New Recipes? Check These Out
Save your favorites, discover something different, or make meal planning a whole lot easier.
Spaghetti Aglio e Olio is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat, adding a splash of olive oil or a bit of pasta water to maintain moisture.
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Ingredients:
- 12 ounces spaghetti
- 6 cloves garlic, thinly sliced
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- 1/2 cup grated Parmesan cheese (optional)
Instructions:
- Bring a large pot of salted water to a boil and cook spaghetti until al dente, about 8-10 minutes.
- Heat olive oil in a skillet over medium heat. Sauté garlic until golden, about 2-3 minutes.
- Add red pepper flakes and stir for 30 seconds.
- Reserve 1 cup of pasta water, then drain spaghetti.
- Add spaghetti to the skillet, tossing to combine with garlic oil, adding reserved pasta water as needed.
- Stir in parsley and season with salt. Serve with Parmesan if desired.
Notes: Adjust garlic and red pepper to taste. Best served fresh.
