Quick and easy meals don’t get much better than this Spaghetti Aglio e Olio. It’s incredibly flavorful and can be prepared in a matter of just 15 minutes. A simple dish yet so delicious that it is sure to please and blow everyone’s mind.
About This Recipe
Spaghetti Aglio e olio means “spaghetti with garlic and oil,” which is what this traditional dish takes.
This classic Italian dish is made with spaghetti, garlic, olive oil, and red pepper flakes. The garlic gives the oil a rich, nutty flavor. At the same time, the salty, starchy water from cooking the pasta turns it into a flavorful sauce.
Adding a sprinkle of parsley or a pinch of red pepper flakes further complements the serving.
This dish is simple to make and can be on the table in less than 30 minutes, and you can find most of the ingredients already in your pantry.
Give it a try tonight if you have pasta, garlic, and olive oil in your kitchen, and leave me a word about it in the comments.
Ingredients
Of course, my version of Spaghetti Aglio e Olio recipe has a few new spins. Here are the classic components I use as a base:
- Spaghetti: Substitute the pasta on hand for the spaghetti if you don’t have any. However, If you can get it, long pasta like fettuccine, linguine, or bucatini is ideal.
- Olive oil: Get the most out of what you have. I recommend using extra virgin olive oil to enhance the sauce’s flavor.
- Garlic: The main attraction! This is crucial if your pasta has a deep, nutty flavor.
- Red pepper flakes: To generate warmth! Avoid them altogether or use only a quarter teaspoon of the suggested amount if you are spicy-food intolerant.
Then I add the following unusual (but delicious) ingredients:
- Coriander leaves: You can use coriander leaves instead of parsley. You can use the dried kind if you don’t have fresh parsley. Since I was out of both, I substituted them with coriander leaves.
- Parmesan cheese: Some “Aglio e olio purists” might say that cheese doesn’t belong in this dish, but I like it with a lot of grated or vegan Parmesan. Its mildly sweet flavor complements the savory garlic beautifully.
How to Make Spaghetti Aglio e Olio?
This simple pasta takes only 15 minutes to make. Here’s how to make it, and the whole recipe is below:
- Start by preparing the pasta. Pasta should be cooked in plenty of boiling salted water until it reaches the desired texture. Be sure to save some starchy pasta water before draining the pasta.
- Next, toast the red pepper flakes and garlic. When the oil is hot, add the garlic slices and red pepper flakes to the pan. Cook the garlic until it smells good and turns a light brown around the edges.
- Then, add freshly chopped coriander leaves. When the garlic turns golden brown on the edges, add the chopped coriander leaves and cook until it smells slightly fragrant.
- Putting in the Parmesan. Add some grated Parmesan cheese when everything is mixed well to make the dish taste even better. I used Parmesan cheese powder in this recipe, but you can also use fresh.
- Last, add the pasta and a splash of the pasta water that you saved. Toss everything together and, if needed, add more pasta water to make a light sauce. Add salt to your taste. All done!
What to serve with Spaghetti Aglio e Olio?
If you prefer toss the pasta with olive oil and garlic, and top it with coriander leaves and Parmesan. You can eat it on its own or pair it with any salad. Buon appetito!
Now let’s jump on to the step-by-step instructions for the recipe:
Spaghetti Aglio e Olio Recipe
Course: Main courseCuisine: ItalianDifficulty: Beginner2
servings5
minutes10
minutes778
kcalThis recipe for pasta aglio e olio is the best thing to make on a weeknight.
It only takes 15 minutes to make, the ingredients are easy to find, and it tastes great.
Ingredients
250 gms 250 whole wheat spaghetti
2 tbsp 2 olive oil
4-5 4-5 garlic cloves (thinly sliced)
2 tsp 2 red pepper flakes
Handful of coriander leaves or parsley
Salt to taste
1/4 cup 1/4 Parmesan cheese (powdered or grated)
Directions
- Cook the spaghetti.
In a pan, heat some water and salt until they boil.
When the water boils, add the spaghetti and cook it according to the package instructions.
Strain all the water from the cooked spaghetti when it’s done.
Note: Save some of the starchy water from the pasta before you drain it.
- Sauce preparation.
Heat a pan at a medium temperature. Add some extra virgin olive oil and let it heat for a few seconds.
Toss in some thinly sliced garlic. Sauté it until it gets a little crunchy and turns a golden brown color.
Add the red pepper flakes and cook for a few seconds.
Add the freshly chopped coriander leaves after that. Mix it up quickly.
Now, add some salt according to your taste.
Add some grated Parmesan cheese after the ingredients have been thoroughly combined.
To balance the ingredients, add the pasta stock we saved earlier. Make a homogeneous mixture to avoid lumps in the sauce.
Lastly, add the boiled spaghetti to the sauce. Mix everything nicely.
Top with some Parmesan cheese, serve hot, and relish!
AND THAT’S IT!
YOUR EASY AND QUICK SPAGHETTI AGLIO E OLIO IS READY TO EAT!
ENJOY!
Notes
- If pasta is overcooked, it becomes soggy. As a result, stop cooking it before that occurs.
- The dish shouldn’t be prepared over a high flame because it contains garlic and ingredients that cook too quickly.
Nutrition Facts
2 servings per container
- Amount Per ServingCalories778
- % Daily Value *
- Total Fat
36g
56%
- Saturated Fat 8g 40%
- Trans Fat 0.2g
- Cholesterol 22mg 8%
- Sodium 458mg 20%
- Potassium 206mg 6%
- Total Carbohydrate
88g
30%
- Dietary Fiber 5.2g 20%
- Sugars 1.6g
- Protein 24g 48%
- Vitamin A 12%
- Vitamin C 10%
- Calcium 24%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
