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Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

Sometimes the simplest things are the best. This pasta is a great example – spaghetti with garlic and oil. I love that just a few good ingredients can make such a wonderful meal. I threw this spaghetti aglio e olio together in less than 15 minutes recently for lunch and it was absolutely delicious. I really loved the spicy kick from the crushed red pepper and the garlicky oil coating the spaghetti noodles, but I loved those thin slivers of garlic the most. So good!

Spaghetti Aglio e Olio

How to Make Spaghetti Aglio e Olio

Cook the spaghetti in salted boiling water, per instructions. Drain the pasta making sure to keep 1/4 cup of the pasta cooking water.

When the pasta has nearly finished cooking, heat the olive oil in a large sauté pan over medium-high heat. Add the thin slices of garlic and the crushed red pepper flakes then toss quickly to coat them completely. Cook, stirring constantly for 1-2 minutes, or until the garlic just starts to get golden.

Add the drained spaghetti to the garlic and oil and a bit of the pasta water; toss to coat evenly. Add the fresh parsley and season well with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Main
Cuisine: Italian
Servings: 1
Author: Pam - For the Love of Cooking

Ingredients

  • 2 oz spaghetti cooked in salted water, per package instructions
  • 1-2 tbsp good olive oil to taste
  • Large pinch of crushed red pepper flakes to taste
  • 1 large clove of garlic sliced thinly
  • Sea salt and freshly cracked pepper to taste
  • Fresh parsley chopped

Instructions

  • Cook the spaghetti in salted boiling water, per instructions.
  • Drain the pasta making sure to keep 1/4 cup of the pasta cooking water.
  • When the pasta has nearly finished cooking, heat the olive oil in a large sauté pan over medium high heat.
  • Add the thin slices of garlic and the crushed red pepper flakes then toss quickly to coat them completely.
  • Cook, stirring constantly for 1-2 minutes, or until the garlic just starts to get golden.
  • Add the drained spaghetti to the garlic and oil and a bit of the pasta water; toss to coat evenly.
  • Add the fresh parsley and season well with sea salt and freshly cracked pepper, to taste.
  • Serve immediately. Enjoy.
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7 Comments

  1. Looks like a great dinner side! I know Ryan would especially love this.

  2. Such a simple pasta but so much flavor from the garlic and oil. One of my favorites!

  3. I made this last night, and the flavor was phenomenal! I quadrupled the recipe in order to accommodate my family. ( I adjusted the ingredients accordingly.) In order to make this an even more satisfying meal, I added some diced, previously grilled chicken (after completing Step #5). I served this w/a Spinach Salad (baby spinach, cooked bacon, sliced hard boiled eggs, purple onion, & warm bacon dressing) along w/warm Garlic Bread. This recipe is now going into my ‘pasta night’ recipe rotation. Thank you.